Easy Lemon Blueberry Muffin Recipe

My lemon blueberry muffin burst with juicy blueberries And a touch of fresh lemon. Our recipes are so fast and easy that you can get warm homemade muffins in less than 30 minutes.

Inspired by our popular blueberry muffin recipes, we took these lemon blueberry muffins to the next level and used simple yet delicious lemon sugar. This secret ingredient infuses the batter with a perfect hint of bright, vivid aroma and fresh lemon flavor.

Thanks to lemon candy, these muffins are so delicious! For easier muffin recipes, see our vanilla peach muffins and these simple banana muffins.

Key Ingredients

• lemon: I use both lemon zest and juice in this recipe. Rub into sugar, passion produces an aromatic lemon candy that can fragrant the batter. Mix the juice with milk and eggs to give it a bright flavor.
• blueberry: You can use fresh or frozen blueberries. If using freezer, add them directly from the refrigerator to prevent the batter from turning purple.
• flour: I usually use all-purpose flour, but this recipe is versatile and can be used with whole wheat, spelling and even useless gluten-free flour mixtures like Bob’s Red Mill.
• sugar: Garlic sugar is my choice for lightweight muffins. Other sugars can be exchanged freely (such as brown sugar or coconut sugar), but be aware that the texture may vary slightly.
• Oil: This is one of my best blueberry muffins! The oil keeps the muffin moist and tender. While butter can be used as a substitute, the oil will produce a tenderer effect.
• Milk or non-dairy milk: Both work well, so use the items you have. I’ve had success with homemade oat milk, unsweetened almond milk and even coconut milk (from cartons, not cans).
• Egg: This adds structure and flavor to the muffin. If you don’t eat eggs, replace one flax egg.
• baking powder: This key ingredient makes the muffin light and airy. Make sure to use the recently purchased double-acting baking powder (lasting about 3 months), and if you are sensitive to the taste, choose the aluminum-free version.

How to Make Lemon Blueberry Muffins

I love the simplicity of these lemon muffins with blueberries. I’ve already had breakfast in the early morning (and have no regrets)!

You don’t need an electric blender for this recipe. These muffins are as simple as our fluffy pancakes. First, you’ll make the delicious lemon candy I mentioned above. Very easy. You will rub the lemon zest into the sugar. Rubbing the skin between your fingers will release the aroma of oil and lemon to make the sugar fragrant. Honestly, it’s so easy, and it’s a great tip for adding citrus piggins to baked goods!

Now that your lemon sugar is ready, you can stir the dry ingredients in one bowl and stir the wet food in another bowl. Then combine the two and fold them in the blueberries.

Before baking the muffin, I added a small piece of sugar and a small slice of lemon (optional but pretty) to the top. The sugar on the top turns into a cracked top, making the lemon slices look like candy.

You have some options when baking these muffins. You can make 10 standard sizes or lemon blueberry muffins and use a large bakery-style top, stuffed muffin cups, or make 8 larger muffins. I also provide tips for mini muffins in the recipe below.