These Lemon Blueberry Muffins are the perfect spring bake! They are soft and fluffy muffins with juicy blueberries and tangy lemon flavour bursting in every bite. Extra white sugar is sprinkled on top before baking for that bakery-style crisp top!
Can we talk about the lemon blueberry flavour combo!? It's seriously out of this world. How have I not baked it before!? Anyways, here we are and here are these incredibly easy and delicious lemon blueberry muffins.
These muffins come together using simple ingredients you probably already have laying around in your pantry! They are so easy to prep too!
For more muffin recipes, try Jumbo Strawberry Muffins, Blueberry Banana Bread Muffins, and Double Chocolate Banana Muffins.
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Why this recipe works
Lemon and Blueberry - Light and fruity flavours with tangy lemon bursting in every bite!
Easy to make - Comes together with just a few simple steps! No wait time either.
Soft and fluffy - These muffins rise beautifully in the oven!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Blueberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.
Flour - All-purpose flour is used in this recipe.
Lemon - Both lemon zest and lemon juice are used in this recipe.
Eggs - Make sure they're at room temperature before beginning.
Milk - Make sure it's at room temperature before beginning.
Oil – I used a flavourless oil. You can also use melted butter.
Step by step instructions
Here is how to make and bake these Lemon Blueberry Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin liners with 10 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, and salt. Mix together and set aside.
Step 3 – Mix lemon zest and white sugar. In a small bowl, add white sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes and set aside.
Step 4 - Whisk wet ingredients. In a large bowl, whisk oil, egg, lemon juice, and milk. Whisk until well combined.
Step 5 – Add in sugar. Toss in the lemon sugar mix and whisk into the wet ingredients.
Step 6 - Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
Step 7 – Add blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
Step 8 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle white sugar on top.
Step 9 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Make sure to add some extra white sugar on top before baking! This will give you a delicious crisp sugary muffin top we all love.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use fresh, not frozen. Make sure to use fresh blueberries!
FAQ
Do I have to add blueberries?
No! Feel free to leave them out or add something else in.
Why do you do 2 temperatures?
The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. Then, once you lower it down, it continues to bake inside.
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Lemon Blueberry Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cups white sugar plus more for topping
- 2 tsps baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup oil
- 1 egg room temperature
- 1/3 cup milk
- 1 tbsp vanilla
- zest of 1 lemon
- 2 tbsp lemon juice
- 3/4 cups blueberries plus more for topping
Instructions
- Line a 12 tin muffin liner with 10 liners and set aside.
- In a medium-sized bowl, add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance. Set aside.2/3 cups white sugar, zest of 1 lemon
- In another medium-sized bowl, add the flour, baking powder, baking soda, and salt. Mix together and set aside.1 1/2 cups all-purpose flour, 2 tsps baking powder, 1/4 tsp baking soda, 1/4 tsp salt
- In a large bowl, add oil, egg, milk, vanilla, and lemon juice. Whisk together until combined and smooth. Then add in the lemon sugar mixture and continue whisking for another 1-2 minutes.1/3 cup oil, 1 egg, 1/3 cup milk, 1 tbsp vanilla, 2 tbsp lemon juice
- Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
- In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.3/4 cups blueberries
- Add the blueberries and mix in a few times.
- Evenly divide the batter between the muffin liners.
- Sprinkle extra white sugar on top. This will give you that nice muffin top 'crunch' that we all love on top of the muffins. Then add a few extra blueberries on top too.
- Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
Christina says
Simple and delicious recipe . My favourite muffin recipe where I use different fruits . Thanks for sharing .