This lemon blueberry muffin recipe is light, moist, bursting with lemon flavor, and encrusted with refreshing lemon sugar.
My blueberry muffin baking started years ago because we had an overabundance of blueberries from my father’s 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 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
This post contains affiliate links. I will make a small commission if you purchase from one of these links. However, you can rest assured you will not pay more for any products.
I like to gather all my supplies before starting 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 Recipe
This is my go-to recipe for serving homemade muffins for breakfast or a coffee break.
Ingredients
- 3 cups flour
- Four teaspoons of baking powder
- 1/4 teaspoon baking soda
- 1 cup sugar
- 1 1/2 teaspoon salt
- 2 cups fresh blueberries
- Two eggs lightly beaten (room temperature)
- 3/4 cup milk
- 9 Tablespoons melted butter
- 1 Tablespoon grated lemon peel
- 1/2 cup freshly 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 stay suspended in the muffin mix. Set the blueberry mixture aside.




Add flour to blueberries.
Wet Ingredients
Measure all the wet ingredients.




Blend wet ingredients




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




Add lemon juice
Whisk all the wet ingredients together.




Whisk together wet ingredients.
Slowly pour the wet ingredients into the flour mixture.




Add the egg mixture to the flour mixture.
Use a wooden spoon to stir the batter until all ingredients are incorporated gently. A few lumps are okay.




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




Fold blueberries into the batter
Lemon Sugar Muffin Topping
This is easy to make and 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, add the zested lemon, and stir together.




Lemon sugar topping ingredients
Fill 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 Muffins
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.
- Sift flour (remove one tablespoon), baking powder, soda, sugar, and salt in a large bowl.
- 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.
- Whisk together eggs, milk, melted butter, lemon zest, and lemon juice in a medium bowl.
- 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 for 18 minutes or until an inserted toothpick comes out clean.
- Place out pan on a wire cooling rack for 10 minutes before removing the muffins.
Lemon Sugar Topping
- Combine sugar and zest in a small, then sprinkle the tops of the muffins before baking.
Nutrition
Serving Option
You can add a lemon drizzle glaze to your muffins.
You might enjoy these lemon recipes:
Grandma’s Favorite Lemon Gelatin Cake.
This is one of my childhood favorites recipe, 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.
Want More?
Sometimes we all need a little inspiration for easy meals and recipes. So I put together some recipes. I think you will like it.
If you like easy everyday recipes, you might enjoy my favorite recipes delivered straight to your inbox; click HERE.
See you soon,
Kippi
KickxAsh
Friday 28th of April 2023
How do you make the lemon glaze ?
Cheri Mello
Monday 11th of July 2022
Thank You FOR sharing 👍🏼♥️They LOOK GREAT 😊G-d♥️Bless
Janet Clark
Saturday 17th of July 2021
These look so delicious. Congratulations on being featured on A Morning Cup of Joe.
Cindy@CountyRoad407
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