Lemon Blueberry Muffins

Health meal, low carbs meals, keto meal

Lemon Blueberry Muffins are the perfect combination of tangy and sweet, making them an ideal breakfast treat or afternoon snack. Bursting with fresh blueberries and a hint of zesty lemon, these muffins are moist, flavorful, and topped with a delightful glaze that adds an extra touch of sweetness. Follow this simple recipe to create a batch of these delightful muffins that will brighten up any day.

Lemon Blueberry Muffins are a classic bakery favorite that you can easily make at home. The tartness of the lemon zest pairs beautifully with the sweetness of fresh blueberries, creating a burst of flavor in every bite. These muffins are not only delicious but also simple to prepare, making them perfect for both novice and experienced bakers. Whether you’re hosting a brunch or looking for a quick breakfast option, these muffins are sure to impress.


For the Muffins:

  • Zest of 2 lemons
  • 1/2 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 2 ⅔ cups all-purpose flour
  • 1/4 cup butter, softened
  • 1/4 cup vegetable oil
  • 1/3 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 ⅓ cups fresh blueberries

For the Glaze:

  • 3 tablespoons butter, melted
  • 1 cup confectioners’ sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon hot water


Step 1: Prepare the Muffin Batter

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
    • Line a muffin tin with paper liners or grease with non-stick spray.
  2. Mix the Dry Ingredients:
    • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, and salt.
  3. Combine the Wet Ingredients:
    • In a separate bowl, beat the softened butter, vegetable oil, and light brown sugar until well combined and creamy.
    • Add the eggs one at a time, beating well after each addition.
    • Stir in the vanilla extract and lemon zest.
  4. Add the Milk and Dry Ingredients:
    • Gradually add the milk to the wet mixture, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined.
  5. Fold in the Blueberries:
    • Gently fold in the fresh blueberries, being careful not to overmix the batter.

Step 2: Bake the Muffins

  1. Fill the Muffin Tin:
    • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  2. Bake:
    • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  3. Cool:
    • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the Glaze

  1. Mix the Glaze Ingredients:
    • In a small bowl, whisk together the melted butter, sifted confectioners’ sugar, vanilla extract, lemon juice, and hot water until smooth and combined.
  2. Drizzle the Glaze:
    • Once the muffins are completely cooled, drizzle the glaze over the tops of the muffins.

Cooking Notes and Variations

Tips for Perfect Muffins

  • Room Temperature Ingredients: Ensure that the eggs, butter, and milk are at room temperature to create a smooth batter and even baking.
  • Don’t Overmix: Overmixing the batter can result in dense muffins. Mix until just combined for light and fluffy muffins.
  • Coat the Blueberries: Toss the blueberries in a little flour before folding them into the batter to prevent them from sinking to the bottom of the muffins.


  • Lemon Glaze: For an extra tangy flavor, add more lemon juice to the glaze.
  • Streusel Topping: Add a crunchy streusel topping made of butter, flour, brown sugar, and cinnamon for added texture and flavor.
  • Mixed Berries: Substitute half of the blueberries with raspberries or blackberries for a mixed berry muffin.

Frequently Asked Questions (FAQs)

1. Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent the color from bleeding into the muffins.

2. How do I store these muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months.

3. Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help with the texture.

4. Can I make mini muffins with this recipe?

Yes, you can use a mini muffin tin. Adjust the baking time to about 10-12 minutes, checking for doneness with a toothpick.

5. Can I use a different type of milk?

Yes, you can use any type of milk, including almond milk, soy milk, or oat milk, as a substitute for cow’s milk.

Lemon Blueberry Muffins are a delightful treat that combines the fresh, tangy flavors of lemon and the sweetness of blueberries. Perfect for breakfast, brunch, or a snack, these muffins are easy to make and sure to please everyone. Follow this simple recipe to create a batch of these delicious muffins and enjoy the burst of flavor in every bite. Happy baking!

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