Print

Lemon Blueberry Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries and fresh lemon flavor. Perfect for breakfast, snack time, or a light treat, they’re easy to make and feel like sunshine in muffin form.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup granulated sugar
  • 2 large eggs
  • ½ cup plain Greek yogurt or sour cream
  • ½ cup milk (dairy or non-dairy)
  • ¼ cup lemon juice (about 1–2 lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ⅓ cup vegetable oil or melted coconut oil
  • 1 cup fresh or frozen blueberries
  • Optional: coarse sugar for sprinkling on top

Instructions

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease lightly.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk sugar, eggs, yogurt, milk, lemon juice, lemon zest, vanilla, and oil until smooth.
  4. Pour wet ingredients into the dry and mix until just combined—don’t overmix.
  5. Fold in the blueberries gently.
  6. Divide the batter evenly among the muffin cups and sprinkle tops with coarse sugar, if using.
  7. Bake for 18–22 minutes, until golden and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Toss frozen blueberries with a little flour before folding in to prevent sinking and streaking.
  • Add a lemon glaze (powdered sugar + lemon juice) for extra sweetness.
  • Use whole wheat flour or half-and-half for a heartier muffin.
  • Make mini muffins by reducing bake time to 10–12 minutes.
  • Use dairy-free yogurt and milk for a dairy-free version.

Nutrition

Find it online: https://recipesbyliza.com/lemon-blueberry-muffins/