Lemon Blueberry Muffins

Featuring a lemony tender crumb bursting with blueberries, these Lemon Blueberry Muffins are great for weekend breakfasts!

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Featuring a lemony tender crumb bursting with blueberries, these Lemon Blueberry Muffins are great for weekend breakfasts!

These Lemon Blueberry Muffins are super moist and super delicious. Fresh lemon juice and lemon zest combine with ripe blueberries to create a delicious morning treat! (In truth, I’ve also eaten these muffins for dessert. I mean they’re pretty similar to cake, right?)

Muffins are one of the easiest treats to make. No need for a boxed mix! As long as you have basic baking ingredients in your pantry, you can have a batch of these warm Lemon Blueberry Muffins on the counter in less than an hour.

Featuring a lemony tender crumb bursting with blueberries, these Lemon Blueberry Muffins are great for weekend breakfasts!

While muffins are easy to make, it can be tricky to get the right texture. A proper muffin should be moist, but not oily. It should also be packed with flavor. No one needs a dry, flavorless muffin – what a sad thing!

Lemon Blueberry Muffins

This Lemon Blueberry Muffins recipe has the right texture and flavor – it’s delicious! The secret? ½ butter and ½ oil. Vegetable oil (or canola oil) keeps the muffins nice and moist while the butter brings the flavor.

I’ve had some fantastic all-butter muffins, but they tend to dry out quickly. I find that muffin recipes with all oil tend to be greasy and flavorless. The answer? Use both butter and oil!

These muffins certainly don’t lack in flavor. The fresh lemon juice and lemon zest along with ripe blueberries means every bite will be packed with lemony-blueberry deliciousness!

Featuring a lemony tender crumb bursting with blueberries, these Lemon Blueberry Muffins are great for weekend breakfasts!

Oh, another secret? Buttermilk. There’s only ¼ cup of buttermilk in this recipe, but I find that it adds a depth of flavor. Now I know what you’re thinking. Who wants to buy a whole container of buttermilk just for ¼ cup!? The solution is powdered buttermilk. I love this stuff! It has a long shelf life (store it in the fridge), and you can mix up as little or as much as you’d like.

How to Make Lemon Blueberry Muffins

Before you start mixing, take a moment to look through the blueberries. There are always a couple of berries with stems still attached – you don’t want those in your muffins! From there, preheat the oven and get to mixing.

Because this recipe relies on butter (i.e. flavor!), I do recommend creaming together the butter and sugar at the start. Trust me – the extra minute or two spent on this step is worth it in the long run! Once that butter-sugar mixture is nice and fluffy, add the liquid ingredients and then the dry ingredients.

Featuring a lemony tender crumb bursting with blueberries, these Lemon Blueberry Muffins are great for weekend breakfasts!

Fold in the rinsed blueberries, and you’ll be all set. Fill the muffin tins and send ’em off to the oven for about 20-25 minutes. One question I get a lot about muffins is whether or not to use muffin liners. I personally like to use muffin liners as it helps maintain the texture of the muffins. Without liners, the muffins tend to dry out a bit faster.

I’m a huge fan of a streusel topping on muffins. My all-time favorite blueberry muffin recipe calls for a streusel topping, and it’s fantastic. However, this time I opted to leave off the streusel. Feel free to add one if you like!

For these Lemon Blueberry Muffins, I went with a simple drizzle of a powdered sugar glaze. The glaze uses fresh lemon juice which really makes the lemon flavor of these muffins pop.

How to Store Blueberry Muffins

Store these muffins in an airtight container at room temperature for 3-4 days. They can be eaten at room temperature, or you can microwave them for a few seconds to warm ’em back up. For a real treat, slice the muffin in half and add some butter. Then toast it for a couple of minutes until the butter has melted and the muffin is golden brown. Yum!

Featuring a lemony tender crumb bursting with blueberries, these Lemon Blueberry Muffins are great for weekend breakfasts!

If you don’t think you’ll eat the muffins in 3-4 days, just wrap each one individually in plastic wrap and place them in a freezer-safe bag. These muffins will freeze for up to 6 months. Let them thaw at room temperature before reheating.

If you’re looking for a fantastic muffin recipe, then put these Lemon Blueberry Muffins on the menu! Happy baking!

Did you make a batch of these Lemon Blueberry Muffins at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Featuring a lemony tender crumb bursting with blueberries, these Lemon Blueberry Muffins are great for weekend breakfasts!

Lemon Blueberry Muffins

Featuring a lemony tender crumb bursting with blueberries, these Lemon Blueberry Muffins are great for weekend breakfasts!
5 from 4 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12 muffins
Calories: 265kcal

Ingredients

For the Muffins

For the Lemon Glaze

Instructions

For the Muffins

  • Preheat oven to 375°F.
  • Lightly spray a muffin pan with baking spray, or line muffin cups with paper liners.
  • Using a medium mixing bowl, add flour and baking powder; stir until well combined. Set mixture aside.
  • Using an electric mixer, cream together sugar, butter and salt until light and fluffy (~3-4 minutes on medium speed).
  • Using a medium mixing bowl, whisk together eggs, buttermilk, lemon juice, lemon zest, vanilla extract and oil. Pour wet ingredients into bowl of mixer in 2 additions, mixing well after each addition.
  • Add flour mixture and mix on low until well combined.
  • Fold in blueberries.
  • Divide batter evenly into prepared muffin tins.
  • Bake for 20-35 minutes, or until a toothpick inserted into center of a muffin comes out clean.
  • Remove muffins from oven and place pan on a wire rack to cool slightly.

For the Lemon Glaze

  • Using a medium bowl, whisk together the confectioner’s sugar, lemon juice and lemon zest until well combined. Drizzle lemon glaze over cooled muffins before serving.

Notes

You can use fresh blueberries or frozen blueberries for this recipe.  When blueberries are in season, I usually opt for fresh.  When it’s not blueberry season, I’ll go with frozen instead.
Featuring a lemony tender crumb bursting with blueberries, these Lemon Blueberry Muffins are great for weekend breakfasts!

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14 Comments

  1. Cant wait to make this soon for me i never had lemon blueberry muffins before perfect for my after office snacks love your recipes as always brightens up my day everyday after work

  2. David stop it! I already told you that lemon is my favorite thing, and now you’ve added blueberry, which is my second favorite! Now I have no choice but to make these muffins. Probably this weekend. Can’t wait!

  3. 5 stars
    Love blueberry lemon muffins! One of the very first things I ever baked! 😀 Nice addition with the glaze… yum!

  4. 5 stars
    Powdered buttermilk?!?! Say whaaaaat!!! I had no idea this existed! Now i hav purchased lactose free powdered milk but powdered buttermilk is a game changer! You, my friend, get the award for the best tip of the day! Also these muffins / cupcakes (yes i hav them for dessert too) look amazing! I spoke to lil s yesterday and she was going on about needing some lemon blueberry muffins- so your post is well timed!

    1. I’m with ya, Shashi! Once I discovered powdered buttermilk, it was a game changer. So many baking recipes benefit from buttermilk, but I only need a little bit at a time. That powdered buttermilk is now a staple in our fridge. And Lil S was looking for lemon blueberry muffins? I swear it’s like the internet is listening to y’all! 🙂

  5. 5 stars
    Muffins certainly are not my favourite dessert / sweet snack – it is not like I bake them often (maybe once in two- three years!) But I admit these bad guys look stunning and inviting! And I think if I swap lemon juice for limoncello in the glaze, they would become more exciting to my liking right away 🙂

    1. You only bake muffins once every couple of years!? Ben! We need to fix that. Clearly you have not been baking the best kind of muffins. Muffins are one of my all-time favorites! A good blueberry muffin with a brown sugar streusel on top? Delicious! Also, I like the idea of limoncello in the glaze – talk about getting the day started the right way. Haha!

  6. 5 stars
    Your Lemon Blueberry Muffins sound absolutely delightful! I love how you’ve perfected the texture and flavor combination, especially with the addition of both butter and oil. I can’t wait to try making these muffins for a weekend treat.

    1. The combination of butter and oil is pretty amazing, Raymund! It checks off both the flavor side and the texture side. Definitely recommend baking up a batch of these muffins for a weekend treat!

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