These Blueberry Lemon Muffins are the perfect balance of tart citrus and sweet, juicy berries.

With a tender, buttery crumb and a bakery-style sugar topping, they’re everything you want in a morning treat or afternoon snack.

Whether you bake them jumbo-sized or classic, these muffins are simple to make and guaranteed to impress.

Why You’ll Love This Recipe

Fresh & Flavorful: Zesty lemon and fresh blueberries make each bite pop.

Bakery-Style Texture: Light, fluffy, and moist with a golden sugar top.

Simple Pantry Ingredients: No special tools or ingredients needed.

Great for Breakfast or Snacks: Grab-and-go friendly and freezer-safe.

Customizable: Use buttermilk or milk, all-purpose or cake flour.

What You’ll Need (Ingredient Highlights)

Unsalted Butter – Softened to room temperature for a creamy base.

Lemon Zest – Adds citrusy brightness to the batter.

Sugar – Used in the batter and on top for crunch.

Egg & Vanilla – Provide richness and balance.

Flour – All-purpose or cake flour works for structure.

Baking Powder – The main leavening agent.

Kosher Salt – Enhances all the flavors.

Fresh Blueberries – Bursting with natural sweetness.

Milk or Buttermilk – Keeps the batter moist and tender.

Pro Tips Before You Start

Use room temp butter and egg for a smoother batter.

Don’t overmix – a thick batter is totally normal here.

Use buttermilk for extra tang and tenderness.

Sprinkle sugar on top for that bakery-style finish.

Let muffins cool for 5–7 minutes before removing from the pan to prevent crumbling.

How to Make Blueberry Lemon Muffins

Step 1: Prep the Oven and Pan

Preheat your oven to 375°F (190°C).

Grease a jumbo or standard muffin tin with butter or non-stick spray.

Step 2: Cream the Butter and Sugar

In a mixing bowl, cream the softened butter, lemon zest, and 1 cup sugar until light and fluffy.

Step 3: Add Egg and Vanilla

Beat in the egg and vanilla extract until fully combined and smooth.

Step 4: Prep the Blueberries and Dry Mix

In a separate bowl, toss the blueberries with ¼ cup of the flour to coat.

In another bowl, whisk together the remaining flour, baking powder, and salt.

Step 5: Combine the Batter

Gradually add the flour mixture to the butter mixture, alternating with milk or buttermilk.

Gently fold in the floured blueberries. The batter will be thick.

Step 6: Fill and Bake

Spoon the batter evenly into the muffin cups.

Sprinkle the tops with the remaining 1 tablespoon of sugar.

Bake for 30 minutes for jumbo muffins, or 18–25 minutes for standard size, until a toothpick comes out clean.

Step 7: Cool and Serve

Let muffins cool in the pan for about 7 minutes, then enjoy warm or transfer to a wire rack to cool completely.

What to Serve It With

Hot coffee or tea for a cozy breakfast

Greek yogurt and berries for a balanced brunch

Scrambled eggs or a veggie omelet

Fresh orange juice or lemon water

Fruit salad for a refreshing side

Variations / Substitutions

Use frozen blueberries – no need to thaw, just toss with flour

Add a lemon glaze made from powdered sugar and lemon juice

Swap in raspberries or blackberries for variety

Try almond extract instead of vanilla for a twist

Make it dairy-free with plant-based butter and milk

Storage & Leftovers

Store at room temperature for up to 3 days in an airtight container

Refrigerate for up to 5 days, then warm before serving

Freeze muffins for up to 2 months — wrap individually and store in a freezer-safe bag

Thaw at room temp or reheat in a 300°F oven for 5–10 minutes

FAQs

Can I use frozen blueberries?
Yes! Just toss them in flour and add straight from the freezer — no thawing.

Can I use cake flour?
Absolutely. Cake flour gives a slightly lighter texture but isn’t required.

Why is the batter so thick?
That’s normal! It keeps the berries from sinking and creates a dense, moist muffin.

How do I know when the muffins are done?
A toothpick inserted in the center should come out clean or with a few moist crumbs.

Can I make these into mini muffins?
Yes — reduce the baking time to 10–14 minutes and check early.

Do I need to grease the pan if using liners?
Liners work great too, but still give a light spray to avoid sticking.

What’s the sugar on top for?
It adds a crunchy, sweet finish — totally optional but highly recommended.

Final Thoughts

These Blueberry Lemon Muffins are bursting with bright citrus and juicy berries, making them an irresistible treat any time of day.

With a soft, tender crumb and sweet sugar topping, they’re as beautiful as they are delicious.

Whether you bake them jumbo for wow-factor or classic size for everyday enjoyment, this recipe is sure to become a favorite.