Easy Lemon Blueberry Muffins
These lemon blueberry muffins are my weekend ritual! The zesty lemon and sweet berries create a cheerful treat that’s perfect for sharing.
Variations & Substitutions
Swap blueberries with raspberries or blackberries for a twist. Out of lemon? Try orange zest and juice for a change.
For a richer flavor, replace half the milk with sour cream or Greek yogurt. Almond extract instead of vanilla adds a nutty note, and a sprinkle of coarse sugar before baking gives a satisfying crunch.
Tips & Tricks for Perfect Results
Don’t overmix the batter—stir just until the flour disappears for light, fluffy muffins. Tossing the blueberries in flour keeps them from sinking to the bottom.
For bakery-style muffin tops, fill the cups nearly to the brim and bake at a slightly higher temperature for the first 5 minutes. Always test doneness with a toothpick to avoid underbaking.
Storage & Reheating
Keep muffins fresh by storing them in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a zip-top bag for up to 2 months.
To reheat, pop a muffin in the microwave for 10–15 seconds or warm in a 300°F oven for 5 minutes. They’ll taste just like fresh-baked!
Easy Lemon Blueberry Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Zest of 1 lemon
- ½ cup milk
- ⅓ cup vegetable oil
- 2 large eggs
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries if frozen, don’t thaw
- 1 tbsp flour for tossing blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Mix wet ingredients: In a separate bowl, whisk milk, oil, eggs, lemon juice, and vanilla until smooth.
- Combine: Pour wet ingredients into the dry and stir gently until just combined (don’t overmix!).
- Toss blueberries with 1 tbsp flour, then fold them into the batter.
- Fill muffin cups about ¾ full. Sprinkle a little extra sugar on top if you like a crunchy lid.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a rack. Enjoy warm or at room temperature!
