These Blueberry Lemon Muffins combine the perfect balance of sweet, juicy berries with bright citrus flavor. The tender crumb and bursts of fresh blueberries make every bite irresistible!
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🍰 The recipe works beautifully with both fresh and frozen blueberries, making it perfect year-round. You can substitute berries or add nuts for variety!
My 2 Best Tips For Making Blueberry Lemon Muffins
Berry Prep: Toss frozen blueberries in a tablespoon of flour before folding them into the batter to prevent sinking and color bleeding. Fresh berries should be gently rinsed and completely dried before using. Smaller berries distribute more evenly throughout the muffins than large ones.
Proper Portioning: Use a greased ⅓-cup measuring cup to portion the batter for consistently sized muffins. This ensures even baking and professional-looking results every time. Fill each cup about ⅔ full for the perfect dome shape. Consistent sizing also means all muffins will be done at the same time.
I sprinkle the muffin tops with a mixture of 2 tablespoons sugar and 1 teaspoon lemon zest before baking for a crunchy, caramelized crown that adds extra citrus flavor and creates beautiful golden domes.
These muffins shine on their own straight from the cooling rack, but I love turning them into mini indulgences by slicing them in half and spreading with cream cheese or drizzling with a simple lemon glaze for an extra special treat.
🩷 Melissa
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Easy Blueberry Lemon Muffins
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup whole or low-fat plain yogurt
- 2 large eggs
- ¼ cup lemon juice
- 2 tablespoons fresh lemon zest
- ½ cup butter 1 stick, melted and cooled
- 1 ½ cups blueberries (do not thaw if frozen)
Instructions
- Adjust the oven rack to the middle, and heat the oven to 375°F. Grease a 12-cup muffin tin.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
- In a small bowl (or a 2-cup glass measuring cup), whisk the yogurt, eggs, lemon juice, and lemon zest together until smooth.
- Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined.
- Fold in the melted butter.
- Fold in the blueberries.
- Grease a ⅓-cup measuring cup, and use it to portion out the batter into each muffin cup.
- Bake until golden-brown and a toothpick inserted in the center comes out with just a few crumbs on it, about 24 to 28 minutes.
- Let the muffins cool in the tin for 5 minutes, and then flip them out onto a wire rack. Let them cool for 10 minutes before serving.
Notes
Nutrition
How To Make Lemon Blueberry Muffins
Step 1: Preheat the oven and grease a muffin tin. In a large bowl, whisk together the dry ingredients until well combined. In a separate bowl, whisk together the wet ingredients, except for the melted butter, until the mixture is smooth and well blended.
Step 2: Gently fold the yogurt mixture into the flour mixture using a rubber spatula, mixing just until combined. Add the melted and cooled butter, folding it in with minimal stirring. Fold in the blueberries.
Step 3: Using a greased ⅓-cup measuring cup, portion the batter evenly into the muffin cups.
Step 4: Bake for 24-28 minutes, until golden-brown and a toothpick comes out with just a few moist crumbs. Let the muffins cool in the tin for 5 minutes, then turn them out onto a wire rack.
Recipe FAQs
Yes, don’t thaw frozen blueberries before using them. Toss them in a tablespoon of flour to prevent them from sinking to the bottom and bleeding color into the batter.
Yes, use a mini muffin tin and reduce the baking time to 12-15 minutes. You’ll get about 36 mini muffins from this recipe, making them perfect for parties or lunchboxes.
Dense muffins are usually the result of overmixing the batter or using expired baking powder. Mix just until ingredients are combined and check that your baking powder is fresh (replace every 6 months).
More Delicious Muffins Recipes to Consider
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Rehoboth
Wonderful muffins Thanks
Barbara
Hi. Would it be ok to substitute sour cream for the yogurt?
Melissa Griffiths
Yes, that would work great.