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Lemon Blueberry Muffins

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 Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 muffins
Calories: 278kcal
Author: Kristin


  • 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


  • 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 3/4 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.


Calories: 278kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 63mg | Potassium: 124mg | Fiber: 1g | Sugar: 13g | Vitamin A: 530IU | Vitamin C: 2.9mg | Calcium: 46mg | Iron: 1.2mg