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Lemon Blueberry Muffins

Lemon Blueberry Muffins

Jennie Duncan
These Lemon Blueberry Muffins are the perfect muffin. Moist and bursting with blueberries, baked to a perfect golden-brown crust you will love these muffins and so will anyone who tries them.
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Brunch, Muffins
Cuisine American, Baked, Breakfast, Muffins
Servings 12 muffins
Calories 250 kcal


  • ½ cup Unsalted butter (softened)
  • ½ cup brown sugar
  • ½ cup sugar
  • 2 large eggs
  • 1 ½ teaspoon vanilla extract
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 ½ cup fresh blueberries
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup milk
  • 2 tablespoons sugar (for topping)


  • Prepare a muffin pan with cupcakes liners and grease the liners generously with butter then set aside. 
  • Add butter, brown sugar, and sugar to a large bowl and beat using an electric hand mixer at medium-high speed until the mixture turns light and creamy. (This could take around 2-3 minutes.)
  • Next add in the eggs, vanilla, lemon juice, and lemon zest to the butter-sugar mixture and beat using an electric hand mixer on medium-high speed until combined well.
  • In a separate bowl mix the flour, salt, and baking powder.
  • Slowly fold your dry ingredients into the wet ingredients alternating between milk and dry ingredients until all your milk and dry ingredients have been mixed into your wet. Be careful not overmix as that can make your muffins dense.
  • Now, gently fold in the blueberries but again do not overmix. 
  • Preheat the oven to 425 degrees F and let the batter rest while you preheat the oven.
  • Divide the batter between the muffin cups, filling almost to the top. Sprinkle the sugar on the top for a nice crunch.
  • Bake in a preheated oven at 425 degrees F for 6 minutes, then keep the muffins in the oven and reduce the temperature to 375 degrees F and bake for another 18-20 minutes or until the muffins turn golden brown on top and the toothpick inserted in the middle comes out clean.
  • Allow the muffins to cool in the pan for 5 to 10 minutes before serving.


Tip: If you want to really infuse the lemon into the batter add it before the eggs and vanilla and mash it into the sugar mixture with a fork.
Tip: Turbinado would be a good topping as well.


Serving: 1muffinCalories: 250kcalCarbohydrates: 39gProtein: 4gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 70mgPotassium: 147mgFiber: 1gSugar: 22gVitamin A: 308IUVitamin C: 3mgCalcium: 60mgIron: 1mg
Keyword Lemon Blueberry Muffins
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