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A close-up of a blueberry muffin with a golden streusel topping, torn open to reveal a fluffy, berry-filled center.

Blueberry Muffins Recipe with Lemon

Tender, moist blueberry muffins with a hint of lemon and optional crumble topping. Perfect for breakfast or anytime snacking!
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Course: Dessert
Cuisine: American/European
Keyword: Blueberry Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 Muffins
Calories: 265kcal
Cost: $9.30

Equipment

  • 12-cup muffin tin
  • Paper liners
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Microplane or zester for lemon

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

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

Nutrition

Calories: 265kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 230mg | Fiber: 1g | Sugar: 18g