Go Back
–+ servings
Homemade lemon blueberry muffin with a golden top, sparkling sugar, and juicy blueberries bursting through the sides, sitting on a white plate with more muffins blurred in the background.

Lemon Blueberry Muffins

No ratings yet
Incredibly moist and bursting with bright citrus and juicy berries, these bakery-style lemon blueberry muffins are a weekend brunch favorite. Easy to make with gluten-free and vegan options, they stay soft for days and are sure to impress every time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Batter Mixing & Cooling 20 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups All-purpose flour - Or 1:1 gluten-free flour blend
  • 2 teaspoon Baking powder
  • ½ teaspoon Salt
  • ½ cup Unsalted butter - Softened
  • 1 cup Granulated sugar
  • 2 Large eggs - Room temperature
  • 2 tablespoon Fresh lemon zest - From about 2 lemons
  • ¼ cup Fresh lemon juice
  • ½ cup Sour cream - Or Greek yogurt for a healthier option
  • 1½ cups Blueberries - Fresh or frozen (do not thaw if frozen)
  • 1 tablespoon Flour - For tossing blueberries
Optional Streusel Topping:
  • ⅓ cup All-purpose flour
  • ⅓ cup Brown sugar - Packed
  • 1 tablespoon Lemon zest - Fresh
  • 3 tablespoon Cold butter - Cubed
Optional Glaze:
  • ½ cup Powdered sugar
  • 1 tablespoon Lemon juice - Fresh
  • ½ teaspoon Lemon zest

Equipment

  • 12-cup muffin tin (Use standard size)
  • Paper liners (Or non-stick spray)
  • Mixing bowls (One medium, one large)
  • Electric mixer (Handheld or stand)
  • Measuring cups & spoons (For accurate measurements)
  • Lemon zester (Or fine grater)
  • Rubber spatula (For gentle folding)
  • Ice cream scoop (Or large spoon for portioning)
  • Cooling rack (To cool muffins evenly)

Method
 

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin...
  2. Zest and juice lemons. Measure out all ingredients and set aside.
  3. In a medium bowl, whisk flour, baking powder, and salt.
  4. In a large bowl, beat butter and sugar until light and fluffy.
  5. Add eggs one at a time, mixing well after each.
  6. Stir in lemon zest and juice. Mixture may appear curdled—this is normal.
  7. Add dry ingredients and sour cream alternately to wet ingredients...
  8. Toss blueberries with 1 tablespoon flour in a separate bowl.
  9. Gently fold in blueberries using a spatula. Reserve a few for topping.
  10. Combine flour, brown sugar, and lemon zest. Cut in cold butter. (Optional)
  11. Fill each muffin cup ¾ full. Top with streusel and reserved blueberries.
  12. Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
  13. Cool in the pan for 5 minutes, then transfer to a wire rack.
  14. Whisk powdered sugar, lemon juice, and zest. Drizzle over cooled muffins.

Nutrition

Serving: 1muffinCalories: 240kcalCarbohydrates: 33gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 140mgPotassium: 75mgFiber: 1gSugar: 16gVitamin A: 300IUVitamin C: 3mgCalcium: 45mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Tried this recipe?

Let us know how it was!