Finished lemon blueberry muffins on a small plate garnished with blueberries and a lemon wedge.
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5 from 1 vote

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: Lemon Blueberry Muffins
Servings: 16 Servings
Calories: 159kcal
Author: Berly's Kitchen


  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3/4 Cup Cane Sugar
  • 1 3/4 Cups King Arthur Measure for Measure (Gluten-free Mix)
  • 1 Tbsp Fresh Lemon Zest
  • 1/2 Cup Unsalted Butter (Melted)
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Milk (Whole)
  • 3 Tbsp Fresh Lemon Juice
  • 8 ounces Fresh Blueberries (Washed)


  • First, preheat oven to 375 degrees F. 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.
  • After that, use the 1/3 cup measuring cup to pour muffin batter into the muffin liners.
  • 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.



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.


Serving: 1Muffin | Calories: 159kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 106mg | Potassium: 93mg | Fiber: 1g | Sugar: 12g | Vitamin A: 245IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 0.7mg
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