Name: Lemon‑Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup (1 stick) unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 teaspoons baking powder; ¼ teaspoon salt; 2 cups all-purpose flour; ½ cup milk; 2 cups fresh blueberries; Zest of 1 lemon; 2 teaspoons sugar (for topping)

Why You’ll Love Lemon‑Blueberry Muffins Recipe

The lemon zest brightens the muffin base and pairs beautifully with the blueberries.
A dusting of sugar on top creates a satisfying little crust that adds texture.
You can use fresh or frozen blueberries, so you can make these year‑round.
They balance ease with something a little special: simple batter, but with flavor and texture that feel elevated.
They work as a casual breakfast or as a treat when guests arrive — versatile and crowd‑pleasing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter, room temperature
zest of one lemon
sugar
egg, room temperature
vanilla extract
all‑purpose (or cake) flour
baking powder
salt
blueberries
milk or buttermilk

Directions

Preheat the oven to 375 °F (≈ 190 °C).
Cream the butter with the lemon zest and most of the sugar until light and fluffy.
Add the egg and vanilla, and beat until combined. Meanwhile toss the blueberries with a little flour (this helps prevent them from sinking).
Whisk together the remaining flour, baking powder and salt. Then add the flour mixture to the batter a bit at a time, alternating with the milk. The batter will be thick. Fold in the blueberries gently.
Grease a muffin tin (either a jumbo 6‑cup tin or a standard 12‑cup tin). Distribute the batter among the muffin cups. Sprinkle the tops with the remaining sugar.
Bake: if using a jumbo muffin tin, bake about 30 minutes; if using a 12‑cup tin, bake about 18‑25 minutes — check with a toothpick for doneness.
Let the muffins cool in the pan for about 7–10 minutes before serving, so they settle and hold their shape.

Servings and timing

Yield: approximately 6 muffins if using a jumbo muffin tin, or about 12 muffins if using a standard 12‑cup muffin tin.
Prep time: ~ 15 minutes
Cook time: ~ 30 minutes (or less if using standard muffin cups, around 18‑25 minutes)
Total time: about 45 minutes (or a bit less if using standard size).

Variations

Swap some of the blueberries with raspberries or blackberries for a mixed‑berry muffin.
Use lemon curd swirled into the batter for an extra burst of lemony richness.
Replace part of the milk with buttermilk for tangier flavor and slightly richer texture.
Add a streusel topping (brown sugar, butter, flour) in addition to the sugar dusting for extra crunch.
For a gluten‑free option, substitute the all‑purpose flour with a gluten‑free flour blend (ensure it has a binding agent).
Add finely chopped lemon peel or a little lemon juice to intensify the citrus note.
Mix in some chopped nuts (like almonds or pistachios) for crunch.

Storage/Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days.
For longer storage, freeze muffins in a freezer‑safe bag or container for up to 2–3 months. Thaw at room temperature.
To reheat: warm a muffin in the microwave for about 10‑15 seconds, or in a 325 °F (≈ 160 °C) oven for about 5 minutes to restore some of the crust texture.

FAQs

What type of blueberries should I use — fresh or frozen?

You can use either fresh or frozen blueberries. If using frozen, there’s no need to thaw them first; just toss them in the flour and fold into the batter as usual.

Can I use regular sugar instead of a coarser sugar on top?

Yes — regular granulated sugar works fine. Using a coarser sugar (like turbinado or demerara) gives a more pronounced crunchy top, but the difference is optional.

Can I make these muffins smaller (mini‑muffin size)?

Certainly. You can divide the batter into mini muffin cups, and you’ll need to reduce the baking time (maybe around 12–15 minutes) and keep an eye on them so they don’t overbake.

Do I have to use room‑temperature butter and egg?

Yes — using room‑temperature butter ensures it creams properly into a light and fluffy mixture, which affects the texture of the muffin. The egg at room temperature also mixes more evenly.

Can I substitute the milk with a plant‑based milk?

Yes — a non‑dairy milk (almond, oat, soy) can be used instead of milk or buttermilk. The texture might be slightly lighter or different, but still very good.

How do I prevent the blueberries from sinking to the bottom?

Tossing the blueberries with a little flour before folding them into the batter helps prevent them from sinking.

Can I make the batter ahead of time?

You could mix the batter and refrigerate it for up to an hour before baking, but for best rise and texture, baking soon after mixing is recommended. Batter stored overnight might not rise as well.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin — if it comes out clean or with just a few moist crumbs (not wet batter), they’re done.

Are these muffins very sweet?

They are moderately sweet — the sugar crust adds some sweetness and texture, and the lemon and blueberries balance it with brightness and juiciness. If you prefer less sweet, you could slightly reduce the sugar amount.

Can I double the recipe?

Yes — you can double the ingredients to make a larger batch. Just be sure to have enough muffin cups/tins and adjust your baking time if using a different tin size.

Conclusion

This lemon‐blueberry muffin recipe hits a lovely balance of bright citrus, juicy berries and a lightly sweet crunchy top that makes each bite special. It’s straightforward enough for a weekday breakfast yet elevated enough to serve when friends or family come over. Whether you bake them in a jumbo tin for a statement muffin or a 12‑cup tin for everyday use, they’ll bring cheer and flavor to your kitchen. Give them a try and enjoy the soft crumb, tangy lemon and burst of blueberry in every bite.

Best Lemon‑Blueberry Muffins