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Lemon Blueberry Muffins

This lemon blueberry muffin recipe is light, moist, bursting with lemon flavor, and is encrusted with refreshing lemon sugar. My blueberry muffin baking started years ago because we had an overabundance of blueberries from my father’s blueberry bushes. Therefore, I needed a quick and delicious recipe for blueberry muffins.

This past year I created the best cranberry muffin. My favorite part of the muffin was the fresh orange juice and sugar orange zest-crusted tops. Then it hits me, why not add fresh lemon juice and lemon zest sugar to my blueberry muffin recipe. Let me say we ate our weight in muffins while tweaking the recipe to get it perfect. 

Lemon Blueberry Muffins

Lemon Blueberry Muffins

Lemon Blueberry Muffins

 

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I like to gather all my mise in place before I start a recipe. This ensures I have everything before I begin. 

Supplies and tools:

  • Mixing bowls
  • Measuring cups and spoons
  • Muffin pan or tin (this one is my favorite)
  • Muffin paper liners
  • Colander
  • Reamer
  • Zester
  • Wooden spoon
  • Whisk
  • Spatula
  • Cutting board 
  • Knife
  • Sifter
  • Muffin scoop 
  • Tea strainer
  • Wire cooling rack

 

🍋 For your convenience, I have gathered all my baking must-haves HERE.

Preheat oven to 350 degrees F.

Lemon blueberry muffin ingredients

Lemon blueberry muffin ingredients

 

Muffin Recipe Ingredients:

  • 3 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 cup sugar
  • 1 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 2 eggs lightly beaten (room temperature)
  • 3/4 cup milk
  • 9 Tablespoons butter melted
  • 1 Tablespoon grated lemon peel
  • 1/2 cup fresh squeezed lemon juice (this is the reamer I use)

Next, sift the dry ingredients. I place my sifter over a large bowl and add my dry ingredients except for one tablespoon of flour.

Sift the dry ingredients together

Sift the dry ingredients together

Next, sort and rinse the fresh blueberries in a colander. Transfer the blueberries to the bowl and add one tablespoon of the reserved flour.

I gently fold in the flour to coat the blues. Coating the blueberries with flour helps them to say suspended in the muffin mix.  Set the blueberry mixture aside.

Add flour to blueberries

Add flour to blueberries.

Measure all the wet ingredients. 

Blend wet ingredients together

Blend wet ingredients

Slightly beat eggs

Lightly beat eggs

I like to use a reamer; it really gets all the juice out of the lemons. To remove the seeds, I pour the reamed juice through a small strainer (I used this one).

Add lemon juice

Add lemon juice

Whisk all the wet ingredients together. 

Whisk together wet ingredients

Whisk together wet ingredients

Slowly pour the wet ingredients into the flour mixture.

Add egg mixture into the flour mixture

Add egg mixture into the flour mixture.

Use a wooden spoon to stir the batter just until all ingredients are incorporated gently. A few lumps are fine. 

Mix muffin batter

Mix muffin batter

Next, add the blueberries to the batter and gently fold them in with a spatula. 

Fold blueberries into batter

Fold blueberries into the batter

Lemon Sugar Topping

This is so easy to make, and it really adds a fresh sweet sparkling crust to the tops of the muffins. 

Ingredients:

  • 1/4 sugar granulated
  • 1 1/2 teaspoon lemon zest

Place the sugar in a small bowl, then add the zested lemon and stir together.

Lemon sugar topping ingredients

Lemon sugar topping ingredients

Filling the Muffin Tin

I like to line my muffin tin (this one is my favorite) before filling the muffin cups. 

Fill muffin tin with batter

Fill muffin tin with batter.

 

Fill muffin tin with batter

Fill muffin tin with batter.

Bake the muffins in a 375 degree F oven for 18 to 20 minutes. Test doneness by inserting a toothpick; if the toothpick comes out clean, then the muffins are done.

 

Lemon Blueberry Muffin Recipe

Lemon Blueberry Muffin Recipe

Fill muffin tin with batter

Lemon Blueberry Muffins

This lemon blueberry muffin recipe is light, moist, bursting with blueberries, and is encrusted with refreshing lemon sugar.
5 from 11 votes
Print Recipe Rate
Course: bread, Brunch, Dessert
Cuisine: American, British
Keyword: Lemon blueberry muffin recipe, Lemon blueberry muffins
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 24
Calories: 152kcal

Ingredients

  • 3 cups flour
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup granulated sugar
  • tsp salt
  • 2 cups Blueberries
  • 2 eggs
  • ¾ cup milk
  • 9 tbsp butter melted
  • 1 tbsp lemon zest
  • ½ cup lemon juice (fresh squeezed)
  • 2 tsp lemon juice

Lemon Sugar Topping

  • ¼ cup granulated sugar
  • tsp lemon zest

Instructions

  • Preheat oven to 375 degrees F.
  • In a large bowl, sift together flour (remove one tablespoon), baking powder, soda, sugar, and salt.
  • Using a colander to sort and rinse fresh blueberries.
  • Transfer the blueberries to a small bowl and add the tablespoon of the reserved flour. Gently mix to coat the berries with the flour. Set aside.
  • In a medium bowl, whisk together eggs, milk, melted butter, lemon zest, and lemon juice. Then pour into the dry ingredients.
  • Stir just until moistened. Then gently fold the blueberries into the batter with a spatula.
  • Line a muffin tin with muffin liners, then fill the muffin liners using a muffin scoop.
  • Transfer the muffin tin to a 375 degree F oven and bake 18 minutes or until an inserted toothpick comes out clean.
  • Place out pan on a wire cooling rack for 10 minutes before removing muffins.

Lemon Sugar Topping

  • Combine sugar and zest in a small, then sprinkle the tops of the muffins before baking.

Nutrition

Calories: 152kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 286mg | Potassium: 52mg | Fiber: 1g | Sugar: 12g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg
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Top muffins with lemon glaze

Top muffins with lemon glaze

You might enjoy these lemon recipes:

Grandma’s Favorite Lemon Gelatin Cake.

Lemon Jello Cake

Lemon Jello Cake

This is one of my childhood favorites recipe, Lemon Stick.

Lemon Stick

Lemon Stick

Fresh squeezed lemonade tastes like the best summer day ever. It is so easy to make. I like to serve it over these fun ice cubes in the garden.

Homemade lemonade

Homemade lemonade

 

 

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See you soon,

Kippi

Recipe Rating




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Janet Clark

Saturday 17th of July 2021

These look so delicious. Congratulations on being featured on A Morning Cup of Joe.

[email protected]

Thursday 15th of July 2021

Wowza, these look scrumptious! Featuring them on Farmhouse Friday tomorrow. Thanks for linking up again! Pinned

Miz Helen

Thursday 20th of May 2021

Your awesome post is featured on Full Plate Thursday,537 and we just pinned it to our features board! Thanks so much for sharing your talent with us and hope you come back soon! Miz Helen

Theresa @ Shoestring Elegance

Thursday 20th of May 2021

Hi Kippi! Thank you so much for sharing with us at the TFT Party! I Love this recipe! Featuring you this week on Shoestring Elegance! Congrats! ;) Theresa

Brittany

Wednesday 19th of May 2021

Those look incredible! Thank you for sharing :)

Kippi

Saturday 22nd of May 2021

Thank you so much for your kind comment and visit today. Have wonderful day, Kippi

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