Blueberry Lemon Muffins

Blueberry Lemon Muffins

Blueberry muffins are amazing but blueberry muffins with a hint of lemon are even better. A quick grab and go early morning breakfast with a thermal of coffee in hand or a mid-morning brunch with a relaxing cup of tea. Either way, these muffins won’t steer you wrong. There are thousands of muffin recipes out there. But, I’ve baked these a hundred times and always got rave reviews. I hope you enjoy them too!

The key and most important factor when making muffins is NOT OVER MIXING! Yes, I’m yelling because if you over mix you’ll have biscuits instead of muffins.And not a good, savory biscuit, a dry chewy biscuit. Although, blueberry biscuits sound pretty tasty, these are muffins not biscuits. Folding the ingredients or gently stirring will produce a soft, moist muffin. When making this recipe in particular, you should not to use an electric mixer.  Two bowls and the measuring tools are all you’ll need. I love when I don’t have to whip out the Kitchen Aid mixer because that means less dishes I’ll have to wash.

These are bursting with blueberries with just the right amount of lemon zest. Of course, add more zest if you’re a lemon fanatic. Freeze for up to three months if you don’t eat all twelve within three days. Enjoy!

Blueberry Lemon Muffins

Serves 12


  • 2 1/4 cups all purpose flour
  • 3/4 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons lemon zest
  • 1 egg
  • 1 cup whole milk
  • 1/4 cup vegetable oil
  • 1 tablespoon lemon juice
  • 1 1/2 fresh blueberries (If using frozen blueberries, do not thaw out)


Preheat oven to 375 F and place paper liners in a muffin pan.
Place the dry ingredients, flour, sugar, baking powder, salt and zest in a large bowl and whisk to combine.
Mix the wet ingredients, milk, oil, and egg in a separate bowl and whisk to combine.
Add the wet ingredients to the dry and stir gently until incorporated. DO NOT OVER MIX.
Gently fold in the blueberries and scoop the batter into the prepared pan.
Bake in the preheated oven for 18-20 minutes or until cake tester comes out fairly clean.
Let the muffins cool in the pan for 5 minutes until removing. Store in a container for up to 3 days or freeze for up to 3 months.

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