Lemon Blueberry Muffins

published Feb 15, 2022
Lemon Blueberry Muffins Recipe

For a bright morning muffin, whip up this batch in less than an hour.

Makes12 muffins

Prep20 minutes

Cook20 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
six lemon blueberry muffins in a baking pan.
Credit: Kelli Foster

If you’re someone who adores all things lemon and simply cannot say no to a really good blueberry muffin, these muffins were made with you in mind. The batter gets mixed with both lemon zest and juice and is studded with a full container of blueberries, for a muffin that bakes up soft and fluffy with a bright and sunny flavor. The real highlight, though, might just be the lemon sugar that blankets each craggy, domed muffin top.

How to Make Lemon Blueberry Muffins Fluffy

There are a couple of simple tips that will ensure a batch of fluffy muffins every time. 

  • Use a leavener. A leavener, like baking soda or baking powder, is essential in any muffin recipe to ensure the muffins rise and have the beautiful domed top we all crave. This recipe relies on a couple of teaspoons of baking powder, and to get the full effect you’ll want to make sure it’s not expired (there’s an easy way to test it, if you’re not sure).
  • Don’t overmix the batter. As a rule of thumb with any muffin recipe, mix the batter just until combined and no visible streaks of flour remain.

Can I Use Frozen Blueberries?

Absolutely! If you don’t have fresh berries, an equal amount of frozen blueberries will work just fine. No need to thaw them — just fold the frozen blueberries right into the batter.

Credit: Kelli Foster

How to Store Lemon Blueberry Muffins

These lemon-sugar-topped muffins are best the day they’re baked, and even the day after. But the leftovers will keep for up to four days stored at room temperature, or up to three months in the freezer.

Soften up leftover muffins by splitting them in half and lightly toasting them in a toaster oven, under the broiler, in a skillet on the stovetop (salted butter is optional, although strongly encouraged). 

Lemon Blueberry Muffins Recipe

For a bright morning muffin, whip up this batch in less than an hour.

Prep time 20 minutes

Cook time 20 minutes

Makes 12 muffins

Nutritional Info

Ingredients

  • Paper muffin liners or cooking spray

  • 2/3 cup

    plus 2 tablespoons granulated sugar

  • 3

    medium lemons

  • 8 tablespoons

    (1 stick) unsalted butter

  • 2 1/2 cups

    all-purpose flour

  • 2 teaspoons

    baking powder

  • 1/2 teaspoon

    kosher salt

  • 1 cup

    whole or 2% milk

  • 2

    large eggs

  • 1 teaspoon

    vanilla extract

  • 1 1/2 cups

    fresh or frozen blueberries (about 1 pint, do not thaw)

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.

  2. Place 2/3 cup plus 2 tablespoons granulated sugar in a medium bowl. Finely grate the zest from 3 medium lemons into the bowl (about 3 tablespoons). Rub the sugar and zest together with your fingertips until the sugar is moist and the mixture is fragrant, about 30 seconds. Spoon about 2 tablespoons of the lemon sugar into a small bowl and reserve for topping. Juice the lemons into a small bowl until you have 1/4 cup juice.

  3. Cut 1 stick unsalted butter into 4 pieces and place in a medium microwave-safe bowl. Microwave in 20-second increments, stirring between each, until mostly melted and only a few small pieces remain (they will melt from the residual heat), 40 to 60 seconds total. (Alternatively, melt in a small saucepan on the stovetop over low heat, then pour into a medium bowl.)

  4. Place 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.

  5. Add the lemon sugar to the butter and whisk to combine. Add the lemon juice, 1 cup whole or 2% milk, 2 large eggs, and 1 teaspoon vanilla extract, and whisk until well-combined. Add to the flour mixture and mix with a wooden spoon or rubber spatula until just combined and no dry flour remains; some lumps are fine. Add 1 1/2 cups blueberries and gently fold to combine. The batter will be thick.

  6. Evenly divide the batter among the prepared muffin wells, filling each one to dome over the top (about 1/2 cup per well). Sprinkle each muffin with 1/2 teaspoon of the reserved lemon sugar.

  7. Bake until the muffins are domed, light brown, and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let cool for 5 minutes before removing the muffins from the pan.

Recipe Notes

Storage: The muffins will keep in an airtight container at room temperature for up to 5 days. They can also be frozen, then thawed at room temperature.