Skip to Content

Lemon Blueberry Muffins

*This post may contain affiliate links. As Amazon Associates we earn from qualifying purchases.

Lemon Blueberry Muffins – Plump, tender blueberries and tart lemons come together to make the ultimate Lemon Blueberry Muffins. They are soft, slightly sweet, and filled with fresh fruit.

Nothing says warm, beautiful weather quite like a fresh lemon blueberry muffin.

These breakfast muffins are one of my favorite breakfasts to make on the weekend, because there are always leftovers for the following days.

These lemon blueberry muffins come together quickly, are soft, and full of plump blueberries.

A close-up picture of the lemon blueberry muffins on plates in Spring themed cupcake liners.

The lemon flavor is just enough to add a fresh, tartness without being overwhelming.

If you have some extra blueberries and are looking for a great breakfast or brunch idea, these blueberry muffins are a great option!

Top-down view of all the ingredients like fresh blueberries, lemon zest, butter, and eggs.

Another one of our Springtime favorites is this lemon blueberry bread. It’s similar to these lemon blueberry muffins, only in bread form, and it’s topped with a sweet glaze.

We decided to make these berry muffins gluten-free, and used a modified version of a King Arthur gluten-free muffin recipe. Here’s how we make ours!

An aerial picture of the fresh blueberries and lemon zest just before being folded into the batter.

How to Make Lemon Blueberry Muffins:

First, preheat oven to 375°F, wash and dry your blueberries, and line a muffin pan with paper muffin cups.

Next, In a large mixing bowl with a hand mixer or a stand mixer, combine all the ingredients EXCEPT the blueberries and the lemon zest.

Then, blend the ingredients until the batter is smooth and creamy. Now, fold in the blueberries and lemon zest and grab a 1/3 cup measuring cup.

Use the 1/3 cup measuring cup to pour muffin batter into the muffin liners. Bake the lemon blueberry muffins for 20-25 minutes or until a toothpick comes out clean when pressed into the center of a muffin.

Repeat the process until all the batter is gone. Serve immediately or save in an airtight container for up to three days.

The lemon blueberry muffin batter sitting in Spring themed liners just before baking.

Variations and Tips for Lemon Blueberry Muffins:

  • Make sure to wash and pat dry your fresh blueberries. Extra moisture can mess up your recipe.
  • Feel free to use frozen blueberries; however, make sure you thaw them out completely and pat them dry.
  • Also, you can remove the blueberries and lemon juice and zest and use this recipe as a “base” for other fruit filled muffin concoctions.
  • Make the lemon blueberry muffins into regular blueberry muffins by omitting the lemon zest and juice.
  • If you don’t want gluten-free, switch the flour to all-purpose flour.
Finished lemon blueberry muffins on a small plate garnished with blueberries and a lemon wedge.

If you like this Lemon Blueberry Muffins recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen.

Join our Facebook group for more recipes from Berly’s Kitchen, our new site More Than Meat and Potatoes, and some of our blogger friends!

Finished lemon blueberry muffins on a small plate garnished with blueberries and a lemon wedge.

Lemon Blueberry Muffins

Yield: 16 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Plump, tender blueberries and tart lemons come together to make the ultimate Lemon Blueberry Muffins. They are soft, slightly sweet, and filled with fresh fruit.

Ingredients

Instructions

  1. First, preheat oven to 375 degrees F. and line a muffin pan with paper muffin cups.
  2. Next, In a large mixing bowl with a hand mixer or a stand mixer, combine all the ingredients EXCEPT the blueberries and the lemon zest. 
  3. Then, blend the ingredients until the batter is smooth and creamy.
  4. Now, fold in the blueberries and lemon zest and grab a 1/3 cup measuring cup.
  5. After that, use the 1/3 cup measuring cup to pour muffin batter into the muffin liners.
  6. Last, bake the lemon blueberry muffins for 20-25 minutes or until a toothpick comes out clean when pressed into the center of a muffin. Repeat the process until all the batter is gone.

Notes

The calories listed are an approximation based on the ingredients. Actual calories may vary. Lemon blueberry muffins can be stored in an airtight container on your counter for up to three days.

We purchase the King Arthur Gluten-Free Measure for Measure Flour through Thrive Market.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 16 Serving Size: 1 Muffin
Amount Per Serving: Calories: 159Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 40mgSodium: 106mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 2g

Don't forget to follow us on Pinterest!

Share this recipe by clicking the Pinterest button below!

Looking for other muffin recipes?

Subscribe for Twice a Week Newsletters

* indicates required
Email Format

Share to Save The Recipe!

Four crab rolls, on a long rectangular plate, garnished with fresh parsley.
Quick Crab Roll Recipe
← Read Last Post
Two pasta bowls filled with beef bolognese and linguine, topped with bread.
Homemade Beef Bolognese
Read Next Post →

Kelly Rowe

Wednesday 21st of March 2018

WOW!! These look and sound delicious.

Kelly Rowe livelaughrowe.com

John

Wednesday 21st of March 2018

Thank you, Kelly! It's one of our favorite breakfast treats :)