Easy Lemon Blueberry Muffins

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This easy lemon blueberry muffins recipe is the best! They are light and fluffy sugar-crusted muffins filled with lots of lemon flavor and bursting with juicy blueberries. 

Close up on stacked blueberry muffins.

This past weekend I wanted a  treat so I decided to make these lemon blueberry muffins. Then I realized I never shared them with you guys! Like why???!!? These muffins are so good I can’t believe you guys have been missing out on this deliciousness! This recipe is based on my Lemon Blueberry poundcake, which is my older sister’s favorite cake recipe even though she doesn’t like lemon desserts. It’s just that good! 

With a few tweaks, I turned it into light and fluffy moist muffins that aren’t as sweet as the pound cake but are just delicious and flavorful. They are ready in a little over 30 minutes and are the perfect treat with a hot cup of tea!

Recipe Ingredients

Ingredients for lemon blueberry muffins on a table.

Lemon– The lemon is the star of the show. It adds such a bright citrus flavor that pairs perfectly with the blueberries. 

Make sure the lemon is organic because we are using the zest of the lemon and some of the juice for this recipe. Use a Microplane to grate the lemon because the pieces of the lemon zest will be too big on a regular box grater. Here is the link to the one I use!

Frozen Blueberries – I use frozen organic blueberries because they taste better than non-organic ones and because of this, you can make this recipe whenever. There’s no need to thaw them first, just add them in frozen. 

You can also use fresh blueberries if they are in season, just make sure to pick out any moldy or bad-looking ones and give them a good rinse before adding them to the batter. 

All-purpose flour – Organic regular all-purpose flour is what I normally use for all my baking. 

Salt – This is an important ingredients in baked goods. It balances out the sweetness of the sugar and brings out the flavor of the other ingredients. 

Cane sugar – Organic cane sugar isn’t as processed as regular white sugar, and it has a little bit of molasses and minerals in it. So it is healthy, right? LOL.

Finished homemade blueberry muffins.

Butter – Always use unsalted butter for baking, because salted butter can throw off the salt amounts in your baked goods. If you are using salted butter, omit the salt from this recipe. 

Eggs – We use the Happy Eggs brand and they taste amazing and the yolks are very orange. Organic pasture-raised eggs are the best, but use whichever ones you have!

Organic whole milk – Add the lemon juice to the milk before adding it to the batter to make a simple homemade buttermilk.

Vanilla Extract – Use pure vanilla extract, it has a much better taste and it adds sooo much flavor to these muffins. 

Turbino sugar (optional) – Topping the muffins with turbinado sugar before baking is totally optional, but it gives the muffins a bakery-style look and a crunchy, sparkly top. 

How To Make Lemon Blueberry Muffins

Top view of lemon blueberry muffins ingredients on a table.

Step 1. Preheat the oven to 375 degrees Fahrenheit. Line a muffin pan with paper muffin liners then set it aside. 

Step 2. In a medium-sized mixing bowl, mix together the dry ingredients – all-purpose flour, baking powder, and salt. Set aside. 

Step 3. In a large mixing bowl, cream together the butter, cane sugar, and lemon zest. It should have a pale yellow color and be light and fluffy, 2 – 3 minutes. Next, add the vanilla extract and eggs. Mix until combined. 

Close up on muffin batter with blueberries on top in a bowl.

Step 4. Add the lemon juice to the milk. Add ⅓ of the flour mixture to the egg/sugar mixture. Mix, then add ⅓ of the milk mixture. Alternate between the milk and flour, ending on the flour. Gently fold in the frozen blueberries. 

Muffins batter in muffin pan with sugar on top.

Step 5. Fill each muffin cup most of the way with the batter. Sprinkle with turbinado sugar. Bake the lemon blueberry muffins until a toothpick inserted in the middle comes out clean and the tops look golden brown. 

Step 6. Serve with a hot cup of tea. Enjoy!

Close up on lemon blueberry muffin on a table.

Kitchen Items You Might Need For This Recipe

Muffin pan

Paper muffin liners

Large mixing bowl

Microplane, for grating the lemon

Frequently Asked Questions

What makes a lemon blueberry muffin light and fluffy?

There are two things that I have found that make the most difference in creating light and fluffy muffins.

The first is alternating between adding the flour and milk to the egg/sugar mixture. I added the milk and flour at the same time once and my muffins turned out tough and a little hard. So it’s important not to skip this step.

The second is adding enough milk. This recipe is based on a pound cake recipe and because we are creating muffins out of them they need a bit more milk, than the original recipe. The additional milk makes the muffins perfectly light and fluffy!

Close up on inside of blueberry lemon muffin.

Looking For More Recipes?

Lemon Blueberry Poundcake with Easy Lemon Glaze

The Best Ever Blueberry Cranberry Muffins

Bakery-style Orange and Cranberry Muffins

Bakery-Style Strawberry Muffins

Banana Walnut Muffins

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Have a blessed day!

Finished homemade blueberry muffins.

Easy Lemon Blueberry Muffins

This easy lemon blueberry muffins recipe is the best! They are light and fluffy sugar-crusted bakery-style muffins filled with lots of lemon flavor and bursting with juicy blueberries. 
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 14 muffins
Calories: 175kcal
Cost: $10



  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter 1 stick, softened
  • ¾ cup granulated white sugar
  • Zest of 1 lemon
  • 1 ½ teaspoon pure vanilla extract
  • 2 large eggs
  • ¾ cup milk
  • 1 teaspoon lemon juice
  • 1 ½ cup blueberries fresh or frozen


  • Turbinado sugar


  • Preheat the oven to 375F degrees. Line a muffin pan with paper liners then set it aside.
  • In a medium bowl, mix together dry ingredients - all-purpose flour, baking powder, and salt. Set aside.
  • In a large mixing bowl cream together the butter, sugar, and lemon zest, until light and fluffy, 2 - 3 minutes. Mix in the vanilla extract, and eggs until combined.
  • Add ⅓ of the flour mixture to the butter/sugar/egg mixture, and mix until combined. Add the lemon juice to the milk, and stir. Then add in ⅓ of the milk, and stir.  Alternate adding in the flour and milk, ending on the flour. Gently fold in the blueberries.
  • Fill all the muffin cups most of the way up with the muffin batter. Top them with a sprinkle of turbinado sugar.
  • Bake muffins for 20 - 25 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean. Allow them to cool for a few minutes before serving. Enjoy!


Store in an air-tight container for 1 week in the fridge or in the freezer for a month. Reheat in the oven for a few minutes before serving. 


Calories: 175kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 129mg | Potassium: 58mg | Fiber: 1g | Sugar: 13g | Vitamin A: 266IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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