Name: Lemon Blueberry Muffins
Prep time: 15 min
Cook time: 18 min
Ingredients: 3 cups flour; 4 tsp baking powder; 1/4 tsp baking soda; 1 cup granulated sugar; 1½ 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; ¼ cup granulated sugar; 1½ tsp lemon zest

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

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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

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

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.

Measure all the wet ingredients.

Blend wet ingredients

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

Whisk all the wet ingredients together.

Whisk together wet ingredients

Slowly pour the wet ingredients 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

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

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

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.

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 Muffins

This lemon blueberry muffin recipe is light, moist, bursting with blueberries, and is encrusted with refreshing lemon sugar.

5 from 13 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:

Calories: 152kcal

Ingredients

3 cups flour
4 tsp baking powder
1/4 tsp baking soda
1 cup granulated sugar
1½ 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
1½ 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.