Oh hey there, muffin lover! ✨ These homemade lemon blueberry muffins are the breakfast treat of your dreams—soft, moist, and packed with juicy blueberries in every bite. A hint of lemon adds just the right zing, and if you’re feeling fancy, the optional crumble topping takes them to the next level. They bake up beautifully with golden, slightly crispy tops and fluffy, melt-in-your-mouth centers. Whether you're using fresh or frozen blueberries, this no-fail recipe gives you bakery-quality muffins straight from your own kitchen. Happy baking! 😊🍽️
Why You'll Love These Blueberry Muffins
There's nothing quite like the smell of fresh blueberry muffins baking in the oven. This recipe has been tested and perfected to create the most amazing texture - not too dense, not too light, but just right. The touch of lemon brightens the flavor and makes these muffins truly special. Perfect for busy mornings, weekend brunches, or anytime you need a delicious homemade treat.
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Ingredients
For the Muffins:
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 tablespoons fresh lemon zest
- 2 cups fresh or frozen blueberries
- 2 tablespoons lemon juice
For the Optional Crumble Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup cold butter, cubed
- 1 teaspoon ground cinnamon
Instructions
1: Preparation
- Preheat your oven to 375°F (190°C)
- Line a 12-cup muffin tin with paper liners or grease well
- If using frozen blueberries, keep them in the freezer until ready to use
2: Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt
- Set aside
3: Prepare Wet Ingredients
- In a medium bowl, beat the sugar and eggs until light and fluffy
- Add milk, vegetable oil, vanilla extract, lemon zest, and lemon juice
- Whisk until well combined
4: Combine and Add Blueberries
- Pour the wet ingredients into the dry ingredients
- Stir just until combined - do not overmix
- Gently fold in the blueberries
5: Make the Crumble (Optional)
- Mix flour, brown sugar, and cinnamon in a small bowl
- Cut in cold butter until mixture resembles coarse crumbs
6: Bake
- Fill muffin cups about ¾ full with batter
- Sprinkle with crumble topping if using
- Bake for 20-25 minutes or until a toothpick comes out clean
- Cool in pan for 5 minutes before removing
- Step 1: Preparation
Gather all ingredients and preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
- Step 2: Mix Dry Ingredients
In a large bowl, whisk together the dry ingredients.
- Step 3: Prepare Wet Ingredients
In a separate bowl, whisk together the wet ingredients.
- Step 4: Combine and Add Blueberries
stir the wet mixture with the dry ingredients until just combined. Fold in the blueberries carefully. Do not overmix.
- Step 5: Make the Crumble (Optional)
If using a crumble topping, mix flour, brown sugar, cold butter, and cinnamon in a bowl until crumbly
- Step 6: Bake
Fill muffin cups with batter and bake at 375°F (190°C) for 18-22 minutes or until golden brown. Let cool before serving.
Variations
Healthy Alternatives
- Make them healthier by using whole wheat flour or a mix of regular and whole wheat
- Substitute oil with applesauce for lower fat content
- Use Greek yogurt instead of milk for extra protein
- Reduce sugar by using mashed ripe bananas for natural sweetness
Dietary Modifications
- Dairy-Free: Use almond milk or another non-dairy alternative
- Gluten-Free: Use a 1:1 gluten-free flour blend
- Vegan: Replace eggs with flax eggs and use plant-based milk
Equipment
- Microplane or zester for lemon
- 12-cup muffin tin
- Paper liners
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
Storage
- Freezer: Wrap individually and freeze for up to 3 months
- Room Temperature: Store in an airtight container for up to 2 days
- Refrigerator: Keep fresh for up to 1 week
Top Tip
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for better mixing
- Don't Overmix: Mix just until ingredients are combined to keep muffins tender
- Flour Coating: Toss frozen blueberries in a tablespoon of flour to prevent sinking
- Even Distribution: Use an ice cream scoop for perfectly portioned muffins
FAQ
How to keep blueberry muffins from getting soggy?
Cool muffins completely on a wire rack before storing. Use paper towels in your storage container to absorb excess moisture, and avoid plastic wrap while muffins are warm.
Is blueberry muffin mold resistant?
No, blueberry muffins can develop mold within 3-4 days at room temperature due to their moisture content. Store them in the refrigerator or freeze for longer shelf life.
Why are my blueberry muffins tough?
Tough muffins are usually caused by overmixing the batter. Mix just until the ingredients are combined - some small lumps are okay!
How long can blueberry muffins sit out?
Blueberry muffins can safely sit out at room temperature for up to 2 days when stored in an airtight container. After that, refrigerate or freeze them.
Muffins That’ll Make Your Day!
And there you have it—your new favorite homemade blueberry muffins! 🫐💙 Bursting with sweet blueberries, a hint of fresh lemon, and a perfectly soft texture, these muffins are guaranteed to brighten any morning. Whether you're a seasoned baker or just starting out, this easy-to-follow recipe delivers delicious results every time! 🍋✨
I’d love to hear how they turned out for you, so be sure to drop a comment below!
Craving even more blueberry goodness? Don't miss my Blackberry Cake Recipe for another fruity, flavorful treat! 😋🍰 Or, if you’re in the mood for a classic breakfast favorite, check out our Buttermilk Waffles Recipe—perfectly crispy on the outside and fluffy on the inside! 🧇✨
Happy baking! 🎉👩🍳
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Blueberry Muffins Recipe with Lemon :
Blueberry Muffins Recipe with Lemon
Equipment
- 12 cup muffin tin
- Paper liners
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- Measuring cups and spoons
- 1 Microplane or zester for lemon
Ingredients
For the Muffins:
- 2 ½ cups all-purpose flour
- 1 tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup milk
- ½ cup ½ cup vegetable oil
- 2 tablespoons vanilla extract
- 2 tablespoons fresh lemon zest
- 2 cups fresh or frozen blueberries
- 2 tablespoons lemon juice
For the Optional Crumble Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup cold butter, cubed
- 1 teaspoon ground cinnamon
Instructions
Step 1: Preparation
- Preheat your oven to 375°F (190°C)
- Line a 12-cup muffin tin with paper liners or grease well
- If using frozen blueberries, keep them in the freezer until ready to use
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt
- Set aside
Step 3: Prepare Wet Ingredients
- In a medium bowl, beat the sugar and eggs until light and fluffy
- Add milk, vegetable oil, vanilla extract, lemon zest, and lemon juice
- Whisk until well combined
Step 4: Combine and Add Blueberries
- Pour the wet ingredients into the dry ingredients
- Stir just until combined - do not overmix
- Gently fold in the blueberries
Step 5: Make the Crumble (Optional)
- Mix flour, brown sugar, and cinnamon in a small bowl
- Cut in cold butter until mixture resembles coarse crumbs
Step 6: Bake
- Fill muffin cups about ¾ full with batter
- Sprinkle with crumble topping if using
- Bake for 20-25 minutes or until a toothpick comes out clean
- Cool in pan for 5 minutes before removing
Notes
- Storage: Up to 2 days at room temperature, 1 week refrigerated, 3 months frozen
- Frozen berries: Use directly from freezer, coat with 1 tablespoon flour
- High altitude: Reduce baking powder to 2¼ teaspoons
- Make ahead: Freeze baked muffins up to 3 months
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