Fresh & Fluffy Lemon Blueberry Muffins

There’s something magical about the combination of bright, zesty lemon and sweet, juicy blueberries. These Lemon Blueberry Muffins are light, fluffy, and bursting with fresh flavors, making them the perfect treat for breakfast, brunch, or an afternoon snack. Each bite is a perfect balance of tangy citrus and fruity sweetness, all wrapped up in a soft, tender crumb.

The addition of lemon zest and juice gives these muffins a refreshing lift, while the blueberries add little pockets of juicy goodness. A simple trick—tossing the blueberries in flour—helps prevent them from sinking to the bottom, ensuring even distribution throughout each muffin.

These muffins are incredibly easy to make and require just one bowl for the dry ingredients and another for the wet ingredients. Mix them together gently, and in less than 30 minutes, you’ll have a batch of bakery-style muffins that are golden on top, moist inside, and impossible to resist.

Enjoy them warm from the oven with a little butter, or store them for a grab-and-go snack throughout the week. Either way, they’re guaranteed to brighten your day!

Servings and Timing

Makes: 12 muffins
Total Time: 30 minutes

Ingredients

• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (150g) sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup (120ml) milk
• ⅓ cup (80ml) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon 🍋
• 2 tbsp lemon juice
• 1 cup (150g) fresh or frozen blueberries 🫐
• 1 tbsp flour (for coating blueberries)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients: In another bowl, combine the milk, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice. Whisk until well blended.
4. Combine Wet & Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix—this keeps the muffins light and fluffy.
5. Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
6. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
8. Cool & Enjoy: Let the muffins cool for a few minutes in the tin before transferring them to a wire rack. Enjoy warm or at room temperature!

Variations

• Crunchy Sugar Topping: Sprinkle coarse sugar on top before baking for a subtle, sweet crunch.
• Glazed Muffins: Drizzle with a simple lemon glaze made from powdered sugar and lemon juice for extra citrusy sweetness.
• Greek Yogurt Swap: Replace half of the oil with Greek yogurt for a tangy, moist texture.
• Almond Twist: Add ¼ teaspoon of almond extract for a hint of nutty flavor.

Tips

• If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.
• Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• To freeze, wrap muffins individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Reheat in the microwave for a fresh-from-the-oven taste.

These Lemon Blueberry Muffins are light, fresh, and packed with flavor—perfect for any occasion. Whether you’re enjoying them as a breakfast treat or an afternoon snack, they’ll bring a little sunshine to your day!