Lemon Blueberry Muffins are bursting with a bright and tangy lemon flavor and they’re studded with sweet juicy blueberries! They’re perfectly moist and delicious for a great springtime treat!

two lemon blueberry muffins with icing stacked

You are going to love these lemon blueberry muffins! They are easy to make and have the best texture and flavor!

How to make this recipe

Like all of the muffin recipes I make, this one is super straightforward and easy! Start by preheating the oven and preparing your muffin pan. I have this muffin pan and I HIGHLY recommend it. It’s the best! I don’t ever use muffin liners, but instead spray a light coating of non-stick spray in all of the muffin cavities and I never have problems with the muffins sticking to the pan.

In a medium mixing bowl, whisk together the dry ingredients. Scoop out about 1 tablespoon of this flour mixture and in a small bowl toss the blueberries in this small amount of flour. Tossing the blueberries in a bit of flour, keeps them from sinking to the bottom of the muffin batter while the muffins are cooking.

In a larger mixing bowl, combine all of the wet ingredients. This recipe uses both the zest and juice from one whole lemon to give these muffins plenty of delicious lemony taste. And there’s a whole 1/4 cup of Aunt Sue’s Raw & Unfiltered Honey in the mix too! The honey works wonders in these muffins to give them the perfect level of sweetness without overpowering the amazing lemon blueberry flavor combo that really shines through in these muffins. The honey also helps to contribute to a perfectly tender, moist muffin.

Now stir the dry ingredients into the wet ingredients and gradually fold in the blueberries. Scoop a spoonful into 9 muffin cavities until each is about 3/4ths full. Bake for 20-22 minutes and voilà, gorgeous, scrumptious muffins! You’ve got a sunshiny swoon-worthy breakfast or brunch treat!

batter for lemon poppyseed muffins with blueberries on top

Glaze recipe

The glaze is optional, but I definitely recommend it. The lemon flavored glaze adds that extra special touch to these muffins. To make the glaze, simply mix together 2/3 cup confectioners’ sugar (powdered sugar) and 1 1/2 tablespoons fresh lemon juice in a small bowl. Once the muffins have cooled, drizzle the glaze over the muffins with a spoon. So yummy!

lemon poppyseed blueberry muffins on a cooling rack with lemon glaze drizzling down

Tips

  • Use fresh blueberries! They taste amazing and burst with fresh flavor. If you must use frozen blueberries, do not thaw before using.
  • Use a zester to easily and quickly zest your lemon.
  • Add a few extra blueberries on top prior to baking. They make the muffins look extra pretty.
  • I love to add lemon juice to my glaze, but you could replace it with milk if you’d prefer a more subtle flavor.

I sure hope you’ll give these incredibly tasty muffins a try! You’ll love them… I just know it! They will for sure cheer you up and transport you to sunny days, lemonade stands, and citrus fields. Take a bite!

More muffin recipes

Strawberry Banana Muffins with Oat Streusel Topping

Flourless Carrot Cake Banana Muffins

Banana Chocolate Chip Power Cakes {video}

I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

three lemon blueberry muffins stacked near a lemon and a bottle of honey
two lemon blueberry muffins with icing stacked
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Lemon Blueberry Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Lemon Blueberry Muffins are bursting with a bright and tangy lemon flavor and they're studded with sweet juicy blueberries! They're perfectly moist and delicious for a great springtime treat!
Author: Kim

Ingredients

  • 6 tablespoons vegetable oil
  • 3/4 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon vanilla
  • 1/2 cup sour cream
  • 2 tablespoons milk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups blueberries, fresh or frozen divided
  • 1/4 cup granulated sugar
  • 1 lemon zested

Optional lemon glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions 

  • Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners or lightly grease them with nonstick cooking spray and set aside.
  • In a large bowl, stir oil, sugar, egg, vanilla, sour cream and milk together until well combined.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add dry ingredients into wet and stir until just combined.
  • Fold in 1 cup fresh blueberries by hand. Scoop batter into prepared muffin tins until filled 2/3 of the way. Top with a 2-3 fresh blueberries.
  • In a small bowl, stir lemon zest together with granulated sugar to create lemon sugar. Rub the sugar and lemon zest together with your fingers until fragrant. Sprinkle evenly over each muffin.
  • Bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
  • While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze over the cooled muffins. Let the muffins sit until the glaze sets.
Author: Kim
Course: Breakfast, Brunch
Cuisine: American
Serving: 1muffin, Calories: 258kcal, Carbohydrates: 42g, Protein: 3g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.002g, Cholesterol: 21mg, Sodium: 117mg, Potassium: 56mg, Fiber: 1g, Sugar: 29g, Vitamin A: 96IU, Vitamin C: 3mg, Calcium: 39mg, Iron: 1mg

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