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These Lemon Blueberry Muffins are soft, tender, and bursting with fresh blueberries in every bite. A simple lemon glaze adds just the right amount of sweetness while bringing out the bright citrus flavor.
Why You Will Love This Recipe
Fresh lemon and juicy blueberries are a classic combination, and these muffins don’t disappoint. They’re soft, moist, and bursting with fresh flavor, then finished with a simple lemon glaze that makes every bite even better. Best of all, they’re easy to make with simple ingredients you probably already have on hand.
If you love breakfast recipes, you have to try these gooey Homemade Cinnamon Rolls, simple Gluten Free Pancakes, and this fun Tiramisu Crepe Cake too! And don’t forget to whip up a batch of Peach Mimosas with a side of sweet Millionaire Bacon.
Table of Contents
Ingredients You Will Need
- Self-Rising Flour: If needed, substitute 2 cups all-purpose flour mixed with 2 teaspoons baking powder.
- Granulated Sugar: Brown sugar or a combination of ½ cup granulated sugar and ½ cup brown sugar can be used instead.
- Salt: Balances the sweetness but can be omitted if preferred.
- Lemon Juice and Zest: Fresh lemon is recommended for the best flavor. If needed, use bottled lemon juice for the glaze and omit the zest.
- Milk: Whole milk is recommended, but any milk will work.
- Oil: Use a mild-flavored oil, such as vegetable or canola oil. Melted butter can be substituted.
- Egg: Use one large egg.
- Vanilla Extract: Vanilla essence can be substituted if needed.
- Blueberries: Fresh or frozen blueberries work well. If using frozen, do not thaw them first.
- Powdered Sugar: Used to make the lemon glaze.
A full list of ingredients is included in the recipe card below.
Variations
- Crumb Topping: Sprinkle your favorite streusel topping over the muffins before baking for added texture.
- White Chocolate Chips: Fold ½ cup white chocolate chips into the batter for a sweeter muffin.
- Frozen Blueberries: Frozen blueberries work just as well as fresh. Add them straight from the freezer without thawing.
- Lemon Glaze: For a sweeter muffin, drizzle the cooled muffins with the lemon glaze. You can also skip the glaze if you prefer.
- Mini Muffins: Divide the batter between mini muffin tins and reduce the baking time, checking for doneness after 10–12 minutes.
How to Make Lemon Blueberry Muffins
- Preheat the oven to 350 degrees F. Place 12 paper muffin liners in a 12 hole muffin tin and set aside. In a large mixing bowl, add the self rising flour, granulated sugar, salt and lemon zest. Mix until well combined and set aside.
- In a small bowl, add the milk, oil, egg and vanilla extract, and whisk together. Pour the milk mixture into the bowl with the flour mixture. Stir until just combined and a thick batter forms. Then add the blueberries and gently fold them into the batter.
- Divide the muffin batter evenly in the muffin pan. Bake the muffins for 20 minutes, or until they spring back when they are lightly touched. Allow muffins to cool in tin for 5 minutes before transferring them to a cooling rack to cool completely.
- In a small bowl, stir together the lemon juice and powdered sugar, until it has a smooth texture, and the sugar is dissolved. Drizzle over the muffins before serving.
Tips
- Fresh or frozen blueberries -Fresh blueberries are my favorite, but either can be used in these muffins.
- Scoop to measure-Evenly evenly divide the muffin batter between the paper liners by using a large cookie scoop.
- Extra blueberries- If desired, top the muffins with a few extra blueberries before baking.
- When making the glaze- You may need more or less lemon juice for the lemon glaze than the stated amount. Add the juice little by little until the glaze reaches the desired consistency.
- Check for Doneness- The muffins are cooked through when they spring back when lightly touched, and are lightly golden in color. The muffins can also be checked with a skewer or toothpick. Insert the skewer or toothpick into the center of a muffin. If the skewer or toothpick comes out clean, the muffins are cooked through.
FAQ’S
Keep these muffins in an airtight container at room temperature for up to 3 days. You can also freeze them in an airtight container or freezer bag for up to 3 months. Defrost the muffins at room temperature before enjoying.
You can easily use all purpose flour for this recipe. For every cup of self-rising flour, substitute one cup of all-purpose flour, plus 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.
Yes! Frozen blueberries work just as well as fresh. Add them to the batter straight from the freezer without thawing to help prevent the color from bleeding into the batter.
Absolutely! These muffins stay soft and moist for several days when stored in an airtight container, making them perfect for meal prep or busy mornings.
More Breakfast Recipes
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Lemon Blueberry Muffins
Equipment
- Large Mixing Bowl
- Small Mixing Bowl
- Muffin Tin
- Paper Liners
Ingredients
- 2 cups self rising flour
- 1 cup granulated sugar
- 1 tablespoon lemon zest, about one lemon
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F. Place 12 paper muffin liners in a 12 hole muffin tin and set aside.
- In a large mixing bowl, add the self rising flour, granulated sugar, salt and lemon zest. Mix until well combined and set aside.
- In a small bowl, add the milk, oil, egg and vanilla extract, and whisk together.
- Pour the milk mixture into the bowl with the flour mixture. Stir until just combined and a thick batter forms. Then add the blueberries and gently fold them into the batter.
- Divide the muffin batter evenly and bake for 20 minutes, or until they spring back when they are lightly touched. Allow muffins to cool in tin for 5 minutes before transferring them to a cooling rack to cool completely.
- In a small bowl, stir together the lemon juice and powdered sugar, until it has a smooth texture, and the sugar is dissolved. Drizzle over the muffins before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Talk about, soft and moist muffins. That combined with lemon and blueberries, knock my socks off good.