These soft and moist blueberry lemon muffins have a bright flavor with fresh lemon juice, lemon zest and blueberries. These delicious no mixer needed muffins are so easy to make with simple ingredients!
These lemon blueberry muffins are a perfect spring treat for breakfast, Easter brunch, afternoon tea, or a snack. They are soft, moist, refreshing and light just like my orange blueberry muffins and raspberry muffins.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Blueberries-I use fresh blueberries. If you prefer using frozen, you don’t need to thaw.
- Lemon– Zest and juice of lemon for lemon flavor.
- Flour– All purpose flour for structure.
- Leaveners-Baking powder and baking soda make the muffins rise and when used together make them lighter.
- Eggs-Give moisture and structure.
- Sugar– Granulated sugar.
- Butter– Unsalted melted butter. It gives moisture and flavor.
- Milk-Gives moisture.
- Yogurt– I use plain yogurt; it gives moisture and enhances the flavor.
Step by step instructions
First I place the flour, baking powder, baking soda and salt in a large bowl and stir with a whisk. I set aside the bowl.
Then I put the blueberries in a small-medium bowl, add a little flour on top and shake the bowl so the blueberries are covered with flour. This step is for avoiding blueberries sinking on the bottom. I set aside the bowl.
Next I place the lemon zest and sugar in a medium bowl and stir with a whisk until completely combined to bring the lemon flavor out.
I add the eggs and stir until just combined.
Then I mix in the melted butter, lemon juice, milk and yogurt.
Later I pour the wet mixture over the flour mixture. First I stir with a whisk and then continue with a spatula.
Finally I add the blueberries and gently fold them. There may be some excess flour left in the bowl with blueberries. You should simply add them to the batter.
I divide the batter equally among the 12-cup muffin tin and bake for 21-22 minutes until the toothpick that is inserted into the middle comes out clean and the top is lightly golden brown.
I let the muffins stay 10 minutes in the pan before transferring them on a wire rack. If the blueberries are attached to the pan after baking, I gently release the muffins with a small spatula/knife before removing from the pan.
Enjoy!
You can keep these lemon blueberry muffins in an airtight container for up to 3 days and in the freezer for up to 2 months.
Other Blueberry Recipes You May Enjoy!
- Blueberry Blondies
- Blueberry Lemon Coffee Cake
- Lemon Blueberry Cookies
- Blueberry Oatmeal Bars
- Mini Blueberry Cheesecakes
- Banana Blueberry Oatmeal Muffins
- Apple Blueberry Pie
- Apple and Blueberry Crumble
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Blueberry Lemon Muffins
Ingredients
- 245 grams (1 and ¾ cup) all-purpose flour, dip and sweep
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt, optional
- 140 grams (⅔ cup) granulated sugar
- 18 grams (2 tablespoons) fresh lemon zest
- 2 large eggs, room temperature
- 115 grams (½ cup) unsalted butter, melted*
- 120 grams (½ cup) plain yogurt, room temperature
- 80 grams (⅓ cup) milk, room temperature
- 45 grams (3 tablespoons) fresh lemon juice
- 215 grams (1 and ⅓ cups) fresh blueberries**
Instructions
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Place 235 grams(1 and ⅔ cup) of flour, baking powder, baking soda and salt in a large bowl and stir with a whisk. Set aside the bowl.
- Place the blueberries in a medium bowl, add 10 grams(1 tablespoon) of flour on top and shake the bowl a couple of times to cover blueberries with flour. Set aside the bowl.
- Put the lemon zest and sugar in a medium bowl and stir with a whisk to bring the lemon flavor out.
- Add the eggs and whisk for almost 20 seconds or until just combined well.
- Mix in the melted butter, lemon juice, milk and yogurt.
- Add the flour. You can start to stir with a whisk and then continue with a spoon/spatula.
- Gently fold the blueberries to the batter. There may be some excess flour left in the bowl with blueberries, simply add them to the batter.
- Divide the batter evenly into the 12 cup muffin pan.
- Bake for 21-22 minutes or until a toothpick that is inserted into the center of the cake comes out clean and the top is lightly golden brown. As the baking time may change from oven to oven, you can start to check the muffins after 18 minutes. You shouldn't over bake so the muffins will be moist. Let the muffins cool in the pan for 10 minutes before placing it onto a wire rack to let them cool completely. If the blueberries are attached to the pan after baking, I gently release the muffins with a small spatula/knife before removing from the pan.
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