Skip to Content

Lemon Blueberry Muffins

Sharing is caring!

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



Three muffins stack on top of each other

Lemon Blueberry Muffin


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 ingredients


Lemon Blueberry Muffin Recipe

This is my go-to recipe for serving homemade muffins for breakfast or a coffee break.


  • 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

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

Add flour to blueberries.

Wet Ingredients 

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 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

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 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

Mix muffin batter

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

Fold blueberries into batter

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. 


  • 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

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.


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.


fresh baked muffins still in a muffin tin

Lemon blueberry Muffin

muffin with muffins on a wood table

Lemon Blueberry Muffins

This lemon blueberry muffin recipe is light, moist, bursting with blueberries, and encrusted with refreshing lemon sugar.
4.80 from 20 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


  • 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


  • 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.


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
Pin Recipe
Tried this recipe?Mention @kippiathome or tag #kippiathome!


Serving Option

You can add a lemon drizzle glaze to your muffins.

Lemon blueberry muffin with glaze

Lemon Blueberry Muffin with Drizzle Gaze

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,


Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Friday 12th of April 2024

This is the first time I know this cake recipe, it is much simpler than the recipes that's not my neighbor I have made before.

Esmé Slabbert

Friday 22nd of March 2024

Muffins, blueberries and oh do not forget the lemon and I am there. I visited you via County Road 407: Farmhouse Friday 340 My links this week are 49+50. We will be so happy if you share your blog post links M-S with us at SSPS. Link under BLOGGING.


Monday 27th of November 2023

I sincerely appreciate your visit. If you could include this recipe in your blog skibidi toilet article, I would be overjoyed.


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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sharing is Caring

Help spread the word. You're awesome for doing it!