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Lemon Blueberry Muffins are a delectable combination of sweet and tangy and offer a delicious option for your breakfast table. Make a couple of batches and pop them in the freezer so you can have muffins on hand all the time!

A close up of a pan of blueberry muffins with one sitting sideways

Lemon Blueberry Muffins

Lemon Blueberry Muffins are a staple in our home pretty much year round. It’s a breakfast snack that both my kids can agree on, and they have always been my favorite muffin flavor. We also love

This is actually the second lemon blueberry muffin recipe I tried. On my first round, I had my kids helping and they overmixed the batter (they love to take turns) and the muffins came out pretty dense. This time around I tweaked the recipe a little bit and they came out PERFECT! Seriously they are so delicious that I know they won’t last long around here, and I’ll have to make them again very soon.

The lemon is so nice and fresh and adds a contrast of tart to the sweetness of the blueberries, but it’s not overpowering at all. You can’t eat just one, so I definitely recommend making a double batch!

A lemon blueberry muffin sitting sideways with a bit taken out of it.

How do you keep the berries from sinking in the batter?

Here is a great pro tip for you! To keep blueberries from sinking into your Lemon Blueberry Muffin batter, toss them in a little bit of the flour from the recipe, just enough to give them a light coating. Then fold the flour-coated blueberries into the batter when the recipe calls for them.

This works with all kinds of berries and even with chocolate chips!

Why did my muffins fall flat?

Usually the culprit is the leavening agent, in this recipe that’s baking powder. It is critical to keep the baking powder can tightly covered. If baking powder absorbs moisture from the air, or has expired, it will be ineffective as a leavening agent. Another cause could be underbaking so be sure to check muffins using the toothpick test.
An overhead shot of a muffin pan full of lemon blueberry muffins, a bowl of blueberries and a couple of lemons on a blue towel.

How to make Lemon Blueberry muffins

The base for the recipe is a simple muffin base (flour, sugar, baking powder, eggs) and adds in some frozen blueberries and fresh lemon juice and zest.

  1. Start by preheating your oven. This is a super important step because it will allow your muffins to cook evenly and at the same temperature. Grab a 12-count muffin pan and line the cups with paper liners or grease them really well with nonstick cooking spray.
  2. In a small mixing bowl, whisk together flour, salt and baking powder, then set it aside. In another bowl, beat sugar and butter for a couple of minutes until the mixture is fluffy and light in color. Mix in eggs and vanilla, then stir in lemon juice and milk.
  3. Finish off the batter by stirring in the flour mixture, just until it’s combined. It will be a little lumpy but that’s ok. Over-mixing the batter will cause your Lemon Blueberry Muffins to be dense instead of light and fluffy.
  4. Finally, you’ll gently fold in blueberries and lemon zest.
  5. Gently fold in blueberries and lemon zest. I actually had planned to use fresh blueberries, but my kids, lovely sweet little sneaks that they are, ate them. Like, all of them. In one sitting. Luckily I had some blueberries in the freezer so I went with plan B. If you use frozen, I recommend you defrost them first and rinse and drain them really well. If you prefer to toss them in frozen, add 5 minutes to the bake time.
  6. Divide the batter among 12 muffins cups, filling ¾ full. PRO TIP: Use an ice cream scoop, the kind that has a release button, for this step. It will give you evenly filled cups and does the job quickly.
Social media image of Blueberry Lemon Muffins

Lemon Blueberry Muffins

5 from 3 votes
Lemon Blueberry Muffins are sweet and tangy and a delicious option for breakfast or snack. They are perfect for freezing so you always have muffins on hand!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins


  • 2 cups all purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup sugar
  • 1 cup unsalted butter at room temperature
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 3 tablespoons milk
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon loosely packed lemon zest
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  • Preheat oven to 350 degrees. Line a muffin pan with baking cups or grease with nonstick cooking spray.
  • In a small mixing bowl, whisk together flour, salt and baking powder . Set aside.
  • In a large mixing bowl, beat sugar and butter together for two minutes, until nice and fluffy.
  • Add in eggs, one at a time, and mix until combined.
  • Mix in vanilla.
  • Stir lemon juice and milk together then pour into the butter mixture and stir together a wooden spoon.
  • Mix in flour mixture, stirring until just combined. Batter will be slightly lumpy do not overmix or your muffins will be very dense.
  • Gently fold in blueberries and lemon zest.
  • Divide batter among 12 muffins cups, filling ¾ full.
  • Bake at 350 degrees for 18-20 minutes or until tops are just beginning to brown and a toothpick inserted into the center comes out clean.


Here is a great pro tip for you! To keep blueberries from sinking into your Lemon Blueberry Muffin batter, toss them in a little bit of the flour from the recipe, just enough to give them a light coating. Then fold the flour-coated blueberries into the batter when the recipe calls for them.
Keyword blueberry muffins, lemon blueberry muffins


Calories: 278kcalCarbohydrates: 30gProtein: 3gFat: 16gSaturated Fat: 9gCholesterol: 68mgSodium: 63mgPotassium: 124mgFiber: 1gSugar: 13gVitamin A: 530IUVitamin C: 2.9mgCalcium: 46mgIron: 1.2mg

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

An unwrapped lemon blueberry muffin sits sideways in a muffin pan. Lemon Blueberry Muffins stacked on top of each other. Pinterest friendly text overlay.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Michele Buchanan says:

    Absolutely delicious. Excellent recipe..I add some raspberries as well.

    1. Kristin says:

      Thank you Michele!

  2. Stefany says:

    I was disappointed when my batter came out like cookie dough… most other recipes I see online call for greek yogurt or sour cream. I think I may try that next time. Fingers crossed they come out okay! Cooking is my passion but for some reason I still can’t conquer baking. Oh well!

  3. Heather says:

    I agree with Ketsy – mine turned out much more like a scone – and had a soft dough like appearance when I put them in the oven. Still taste great but defenitly not a fluffy muffin texture.

  4. Ketsy says:

    Followed instructions to the tee. I didn’t get a better but rather like a soft dough. They are in the oven now. We’ll see. The instructions don’t mention when to throw in the zest?

  5. Marie says:

    These look delicious! I love blueberry muffins but I think the lemon will add a refreshing zing to them. Thanks for sharing!

  6. Denise says:

    I have these baking in the oven. I didn’t read the recipe correctly (or at all it seems!) and melted the butter so of course it didn’t get fluffy when I mixed in the sugar. Hope they turn out OK. And now I see there is lemon zest in the ingredient list. I was going off the step-by-step which didn’t mention zest so there’s none in mine. Oh well!

  7. Christine from Cook the Story says:

    Those plump blueberries are calling my name! Love these muffins!