Lemon Blueberry Muffins

Most lemon blueberry muffins I’ve tried either turn dry by the next day or taste overly bright. This version avoids both. The texture stays soft, the berries stay suspended, and the lemon flavor is present but balanced. Let’s bake!

Why I Keep Making These…

I wanted a muffin that held its structure without relying on excess sugar or butter. Using yogurt and oil gives me the crumb I’m after, and the short batter rest helps the muffins rise tall without getting tough.

• The crumb stays tender and moist, even the next day
• The blueberries are evenly distributed instead of sinking
• The lemon flavor is clear but not sharp
• The high-heat start creates a proper bakery-style dome

Key Ingredients & Why I Use Them

Lemon zest – I rub it into the sugar to release the oils, which gives more flavor than juice alone without adding acidity.
Greek yogurt – This keeps the muffins soft and structured instead of cakey or dry.
Oil – I prefer oil here because it keeps the crumb moist longer than butter.
Blueberries – Fresh or frozen both work. Tossing them in flour helps keep them stay suspended in the batter.

How I Make These Lemon Blueberry Muffins

In this post, I’ll walk you through creating these yummy muffins step-by-step, ensuring you get a perfectly tender crumb that matches any bakery.

Step 1: Make the Muffin Batter

I start by preheating the oven to 425ºF and lining a muffin tin. I toss the blueberries with a teaspoon of flour and set them aside — this small step makes a noticeable difference.

In a large bowl, I combine the sugar and lemon zest and rub them together with my fingers until the sugar feels slightly damp and fragrant. Then I whisk in the flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together the plain greek yogurt, eggs, vegetable oil, whole milk, lemon juice, and vanilla extract until smooth and creamy.

Pour the wet mixture into the dry ingredients and gently mix with a spatula. Stop mixing when the batter is about 80% combined—it’s okay if there are still a few streaks of flour at this stage.

Gently fold in the prepared blueberries, being careful not to overmix the batter. Cover the bowl with a towel and let the batter rest for 30 minutes. This resting period is optional but helps the muffins achieve a taller rise during baking. When done, spoon the batter into the lined muffin cups, filling them almost to the top.

Step 2: Bake

Bake the muffins at 425ºF for 7 minutes. Lower the oven temperature to 350ºF and bake for an additional 12–15 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean. Let the muffins cool completely on a wire rack before glazing.

Step 3: Making the Lemon Glaze

In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. If the glaze is too thin, I add more powdered sugar a little at a time until it reaches the ideal consistency. Once the muffins have cooled, drizzle the glaze over the top using a spoon or piping bag. Garnish with additional lemon zest or fresh blueberries for a beautiful finishing touch.

Storage Tips

Room Temperature: Store muffins in an airtight container for up to 1 day.

Refrigeration: For longer storage, refrigerate in a sealed container. Bring to room temperature or briefly warm in a toaster oven before serving.

Freezing: Freeze muffins in a freezer bag or airtight container for up to 2 months. To thaw, let them sit at room temperature for 1 hour or in the fridge overnight. For a quick thaw, wrap a muffin in a paper towel and microwave in 15-second intervals. Alternatively, reheat wrapped muffins in foil in a 350ºF oven for 10–15 minutes. You might want to skip re-heating the muffins once they are glazed. Instead let them to thaw at room temperature.

Pro Tips & Notes

Muffins aren’t that complicated, but sometimes a few tips will really make all the difference.

• Using Frozen Blueberries: No need to thaw—just toss them in a little flour and add them to the batter. Break up clumps of frozen berries for even distribution.
• Vegetable Oil Substitutes: Swap the oil with melted butter for a firmer crumb or use olive oil, avocado oil, or melted coconut oil for a slightly different flavor.
• Lemon Zest: Rubbing the zest with sugar enhances the lemon flavor in your muffins.
• Optional Batter Rest: Let the batter rest for 30 minutes before baking for a taller muffin rise.
• Baking Temperature: Bake at 425ºF for 7 minutes, then reduce to 350ºF and bake for 12–15 minutes. This helps the muffins have a nice dome.
• Baking time: Ensure muffins are golden around the edges, and a toothpick inserted in the center comes out clean. Time can vary depending on your oven.
• Flour: Coat blueberries with flour to prevent them from sinking in the batter.
• Don’t over mix: Avoid over mixing the batter to prevent the muffins from being dry or tough.

Variations I Actually Make

These muffins are extremely versatile! Try out some of these variations.

• Swap blueberries for blackberries and use lime instead of lemon
• Use mixed berries for a more jammy texture or try out these Strawberry Muffins or Raspberry White Chocolate Muffins.
• Replace blueberries with cranberries and use orange zest and juice.
• Add chocolate chips, nuts, or any other add-ins to spice these up!

FAQs

More Recipes You Might Like

If lemon and fruit-forward baking is your thing, there are a few other recipes on the site that lean into the same balance of brightness and soft crumb. My Lemon Blueberry Bread uses a similar flavor profile in a more sliceable, loaf-style format. For something cozier and a little richer, Banana Nut Muffins bring the same reliable texture without the citrus. And if you want another citrus-forward bake that holds up well over a couple of days, Orange Cranberry Bread is a good place to go next.

Share With Me!

If you make these muffins, I’d love to know how they turned out for you. Leave a rating or a comment below — it genuinely helps other bakers decide if a recipe is right for them. And if you share them on Instagram, feel free to tag me so I can see your bake.

Lemon Blueberry Muffins

Camila Hurst

These Lemon Blueberry Muffins are bursting with juicy blueberries and tangy lemon flavor, topped with a zesty glaze. Perfectly moist and fluffy, they’re an irresistible treat for any time of day!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 23 minutes mins

Cool Time 20 minutes mins

Total Time 1 hour hr 18 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 muffins

Calories 291 kcal

Ingredients

 

• 2 cups blueberries fresh or frozen
• 1 tsp all-purpose flour
• 1 cup granulated sugar 200 grams
• 1½ tbsp lemon zest
• 2¼ cup all-purpose flour 287 grams
• ½ tsp baking soda
• 2 tsp baking powder
• ¼ tsp salt
• ¾ cup greek yogurt 180 grams
• 2 large eggs
• ⅓ cup vegetable oil 78 ml
• ¼ cup whole milk 60 ml
• ¼ cup lemon juice 60 ml
• 2 tsp vanilla extract

Lemon Glaze

• 1 cup powdered sugar 125 grams, or more for consistency
• 1 tbsp lemon juice
• lemon zest

Instructions

 

• Pre-heat the oven to 425ºF.
• In a small bowl mix together the flour and the blueberries. Set aside.
• In a new large bowl add the sugar and the lemon zest. Using your hands, rub them together to help release the natural oils of the zest, which will make the cupcakes even more flavorful.
• Add the flour, baking powder, baking soda, and salt to the bowl. Whisk to combine.
• In another bowl mix the greek yogurt, eggs, oil, milk, lemon juice, and vanilla. Whisk to combine.
• Pour the wet ingredients over the dry mixture.
• Mix with a spatula until 80% incorporated. There should still be some bits of dry ingredients that aren’t incorporated with the batter.
• Add the blueberries in and gently fold to combine.
• Cover the bowl with a towel and let the batter rest for 30 minutes. This step is optional but helps the muffins obtain a taller rise.
• Spoon the muffin batter into the muffin pan lined with cupcake papers until full and almost to the top.

Baking the Muffins

• Bake in the pre-heated 425ºF oven for 7 minutes.
• Lower the temperature to 350ºF and bake for another 12 to 15 minutes until golden around the edges, and a toothpick inserted in the muffin should come out clean.
• Let the muffins cool down before serving.

Lemon Glaze

• Whisk the powdered sugar and lemon juice together. If the consistency is too runny, add more sifted powdered sugar and whisk.
• Drizzle over the muffins with a piping bag or a spoon.
• Top with more lemon zest or fresh blueberries.

Notes

Storage: Store at room temperature in a container with a lid for 1 day. Place it in the fridge if storing for longer, and let it come to room temperature or place briefly in a toaster oven before serving once the muffins have been refrigerated.

To freeze the muffins simply place them in a freezer bag or in an air-tight container and freeze for up to 2 months.

To thaw, let them sit at room temperature for about 1 hour, or in the fridge overnight.

You can also wrap the muffin in paper towel and microwave for 15 second intervals to thaw.

The other option is to wrap each muffin in foil, and bake them in a 350ºF oven for about 10 to 15 minutes, until completely thawed in the center.

You might want to skip re-heating the muffins once they are glazed. Instead let them to thaw at room temperature.

Blueberries: if using frozen blueberries, do not thaw, just add them as is to the batter. It’s a good idea to break them up a bit if they are clumped up together.

Vegetable Oil: the oil can be substituted for melted butter, but that will alter the final consistency, resulting in a firmer crumb. You can use olive oil or avocado oil instead of vegetable oil.

Nutrition

Serving: 1muffinCalories: 291kcal

Keyword blueberry muffins, lemon blueberry muffins, muffins

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