Homemade lemon blueberry muffins are full of juicy blueberries and zesty lemon flavor that is a great recipe for an easy breakfast or can be served at brunch. Each bite is tender, moist, and you only need simple ingredients. The best thing is that this recipe makes a lot of muffins so it’s perfect for a crowd!
I love the smell of a fresh batch of warm muffins from the oven! These remind me of classic blueberry muffins, but with a punch of citrus. Once the weather starts warming up these are a go-to! Plus, it’s an easy recipe to use up your fresh sweet blueberries because you’ll need a cup and a half. Mini blueberry pies is another delicious dessert idea to get rid of those berries. And if it’s high berry season, grab some strawberries and make strawberry scones or strawberry lemon blondies.
These two flavor combos are amazing and go well together when making blueberry lemon blondies or lemon blueberry bites. We also love the traditional blueberry lemon bread, which is super easy especially when you are short on time.
What do I Need for this Recipe?
- flour – we used all-purpose.
- salt – deepens the flavors.
- baking powder and baking soda – be sure these have not expired. They are the leavening agents that make the muffins rise.
- sugar – white sugar will work.
- lemon zest – adding this to the sugar makes for the best lemon flavor.
- large eggs – bring them to room temperature before mixing.
- vegetable oil – to moisten the muffins.
- pure vanilla extract – rounds out all of the flavors.
- buttermilk – makes the muffins extra moist.
- sour cream – adds a little tanginess and keeps them from getting dry.
- blueberries – fresh or frozen can be used.
These homemade muffins taste delicious the way they are, but you can also top them with a little melted butter, a sweet lemon glaze, or cream cheese frosting.
- Muffin pan – you can grease the tin or add paper muffin cups.
- Cookie scoop – makes transferring the batter to the pan easier.
Variations and Substitutions:
- Mini muffins – use a mini pan instead of a regular muffin tin and slightly reduce the baking time.
- DIY buttermilk – if you don’t have buttermilk on hand, combine a cup of whole milk with a tablespoon of fresh lemon juice or white vinegar. Let it sit for 5 minutes before adding to the batter.
- Gluten-Free – swap the all-purpose flour for an AP gluten-free flour such as Bob’s Red Mill.
- Lemon glaze – Combine powdered sugar with a little lemon juice. Then drizzle over the cooled muffins.
- Greek yogurt – the sour cream can be swapped for plain Greek yogurt.
- Lemon extract – instead of the lemon zest add a drop or two of extract.
PREP: Line the muffin pan with liners and preheat the oven to 350 degrees.
Step 1: In a large mixing bowl, combine the flour, salt, baking powder, and baking soda. In a separate bowl, add the lemon zest and sugar. Stir together, pressing the zest into the sugar so the oil is absorbed.
Step 2: To the sugar mixture, whisk in the eggs, oil, vanilla, buttermilk, and sour cream until combined.
Step 3: Add the flour mixture to the wet ingredients and stir. There should not be any lumps.
Step 4: Toss the blueberries in a tablespoon of flour, then fold them into the muffin batter using a rubber spatula.
Pro Tip: Tossing the blueberries in flour keeps them from sinking to the bottom of the muffins.
Step 5: Fill the muffin liners ¾ way of the way full.
Step 6: Sprinkle the top of each muffin with extra blueberries.
Step 7: Bake for 18-20 minutes. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.
SERVE: If desired, drizzle with a lemon glaze and serve!
- The key to making the best blueberry muffins is to avoid over-mixing. This is why we whisk and stir by hand versus using a hand mixer or stand mixer. Hand mixing keeps the moist texture and gives these muffins a tender crumb.
- Do not leave the muffins in the pan after baking, they will become overcooked and dry.
- Stir as little as possible once you add the dry ingredients to the wet.
- Working the zest into the sugar is a trick to adding an extra punch of lemon without using more ingredients.
- We love using fresh blueberries when they are in season. Wild blueberries are often the sweetest and are great for baked goods.
- If you are using frozen blueberries, do not thaw. Add them directly to the batter to minimize discoloration of the batter.
Did you know that the silvery sheen found on the outside of blueberries is a naturally occurring compound that protects the fruit? This is also the reason they should be washed before eating.
Keep the leftover lemon blueberry muffins in an airtight container for up to 3 days or freeze them for 3 months.
When they are close to the end of baking time, a toothpick should be able to be stuck in the center and only come out with a few crumbs.
Toss the frozen or fresh blueberries in a tablespoon of flour before folding them into the batter to keep them from sinking to the bottom.
Lemon Blueberry Muffins
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- 1 tablespoon lemon zest
- 2 eggs room temperature
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup sour cream
- 1 ½ cups fresh or frozen blueberries
- Preheat the oven to 350°F. Line muffin tins with cupcake liners or spray with non-stick cooking spray.
- Mix together flour, salt, baking powder,and baking soda in a small bowl and set aside.
- In a large bowl, add lemon zest to the granulated sugar. Stir together, pressing the zest into the sugar so that the oils are absorbed into the sugar. Using your fingers to work the zest into the sugar has been the most effective method for me.
- Add the eggs, oil, vanilla, buttermilk, and sour cream to the sugar mixture and whisk until combined.
- Add the dry ingredients to the wet ingredients and stir together, just until combined. There should be lumps in the batter.
- Toss the blueberries with a sprinkle of flour (optional). Fold the blueberries into the muffin batter, reserving some for topping the muffins, if you like.
- Scoop the batter into the lined muffin tin, filling each liner ¾ of the way full. Top each muffin with a few blueberries.
- Bake 18-20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.