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Blueberry Lemon Muffins

These Blueberry Lemon Muffins are a burst of sunshine in every bite! The fluffy texture and sweet blueberries make them the perfect morning treat.

The muffins are easy to make, and the optional lemon glaze adds an extra layer of flavor that takes them to the next level. Whether you enjoy them for breakfast or as a snack, these muffins are a crowd-pleaser!

Blueberry Lemon Muffins on a wire rack.

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These Blueberry Lemon Muffins are my go-to when I want fresh summer flavors. They’re the perfect balance of sweet and tangy. The blueberries add a burst of juiciness, and the lemon zest gives them this zing that wakes up your taste buds.

I usually save time by prepping the muffin batter the night before. It makes the morning baking session a breeze. And if you're short on fresh blueberries, frozen ones work just as well – no need to thaw them beforehand.

The trick with the glaze is to make it while the muffins cool. It takes them from delicious to irresistible. I sometimes even make a double batch of the glaze because, let's be honest, who doesn't love an extra drizzle of sweetness?

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Blueberry Lemon Muffins set out on the counter.
  • All-purpose flour: Provides the base structure and texture for the muffins.
  • Baking powder: Acts as the leavening agent, making the muffins rise and become fluffy.
  • Salt: Enhances the overall flavor of the muffins.
  • Butter: Adds richness and moisture to the batter.
  • Granulated sugar: Sweetens the blueberry lemon muffins.
  • Eggs: Bind the ingredients together, contributing to the muffins' structure.
  • Greek yogurt: Adds moisture and a slight tanginess to the batter. You can substitute with sour cream if that’s what you have on hand. 
  • Lemon zest: Infuses a bright citrus flavor.
  • Lemon juice: Enhances the lemony goodness and provides acidity for balance.
  • Milk: You can use any type of milk you prefer, including almond milk, soy milk, or another dairy free milk. 
  • Blueberries: Introduce juicy sweetness and vibrant bursts throughout the muffins. You can use fresh or frozen blueberries!

How To Make Blueberry Lemon Muffins

Flour, baking powder, and salt in a bowl.
Butter and sugar in a glass mixing bowl.
Yogurt is added to butter and sugar in the mixing bowl.

To begin, preheat your oven to 350ºF. In a small bowl, mix together the all-purpose flour, baking powder, and salt; set this aside. 

In a larger bowl, beat the butter and granulated sugar until the mixture turns creamy. Incorporate lemon juice, lemon zest, and yogurt (or sour cream) into the mix, and continue beating.

Lemon zest and lemon juice added to the mixing bowl.
Eggs and milk added to the mixing bowl
Flour added to wet ingredients in the mixing bowl.

Add the eggs and milk to the mixture, ensuring they are well combined. Gradually stir in the reserved flour mixture until just combined.

Blueberries added to the muffin batter in the mixing bowl.
Blueberry lemon muffin batter in the mixing bowl.

Gently fold the blueberries into the muffin batter.

Blueberry Lemon Muffin batter in a muffin pan.
Baked Blueberry Lemon Muffins in a muffin pan.

Prepare 18 muffin cups with paper liners and divide the batter evenly. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool.

While the muffins cool, you can make the optional glaze. Combine powdered sugar, lemon juice, and butter, then drizzle it over the cooled muffins for an added layer of sweetness.

Lemon glaze is poured over a blueberry lemon muffin.

Muffin Variations

  • Add nuts. Stir in a handful of chopped nuts like walnuts or almonds for a crunchy texture.
  • Swap berries. Experiment with different berries like raspberries or blackberries for a variation in flavor.
  • Use orange instead of lemon. Try using orange zest and orange juice instead of lemon for a citrusy twist.

Storing and Freezing

Store: To store leftover Blueberry Lemon Muffins, let them cool completely, then place them in an airtight container. Store at room temperature for up to 2 days, or in the fridge for a longer shelf life of about 4-5 days.

Freeze: For freezing, wrap each muffin individually in plastic wrap and place in a sealed bag. They can be frozen for up to 2 months. To thaw, simply leave them at room temperature or warm them briefly in the microwave.

Recipe Tips

  • Once you add the flour, mix until just combined. Overmixing can lead to dense muffins. A few lumps are okay; it's better than overdoing it.
  • Use paper liners to prevent sticking and make it easier to remove the muffins from the pan.
  • To check if the muffins are done, insert a toothpick into the center. If it comes out clean or with a few crumbs (not batter), they're ready.
  • Allow the muffins to cool completely before adding the glaze. This ensures the glaze sets nicely on the muffins.

Can I use frozen blueberries instead of fresh ones?

Sure! You don’t even need to thaw them. Just toss them in the batter frozen. 

How do I prevent blueberries from sinking in the muffins?

Toss them in a bit of flour before adding them to the batter. 

Can I make the batter ahead and bake it later?

Yes, you can prepare the batter the night before, refrigerate it, and bake the muffins the next morning. Allow it to come to room temperature before baking.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.

Blueberry lemon muffins on a wire rack.

Need more muffin recipes? Here are a few of our favorites.

You'll love these Blueberry Lemon Muffins because they're a burst of sweet and tangy goodness in every bite, and the fluffy texture just melts in your mouth. They're easy to make and bring a smile to your face with the perfect blend of blueberries and zesty lemons!

Blueberry Lemon Muffins on a wire rack.

Blueberry Lemon Muffins

Author: Judy Wilson
These delicious Blueberry Lemon Muffins are easy to make, and the lemon glaze adds an extra layer of flavor that takes them to the next level. 
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Bread, Breakfast
Cuisine American
Servings 18
Calories 166 kcal


  • 1⅔ cups all-purpose flour
  • teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter
  • cup granulated sugar
  • 3 eggs
  • ½ cup plain Greek yogurt (you can also use sour cream)
  • 1 Tablespoon lemon zest
  • 2 Tablespoons lemon juice
  • cup milk
  • 1 cup blueberries (fresh or frozen)

Lemon Glaze

  • ¾ cup powdered sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon butter


  • Preheat oven to 350º F.
  • In a small mixing bowl, combine flour, baking powder, and salt together and set aside.
  • In a larger mixing bowl, beat butter and sugar together until creamy.
  • Add lemon juice, lemon zest, and yogurt and beat together.
  • Then beat in eggs and milk.
  • Stir in the flour mixture until just combined.
  • Fold in blueberries.
  • Divide batter between 18 paper-lined muffin cups.
  • Bake in a preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool.
  • While the muffins cool, combine icing ingredients and drizzle over the muffins.


To store leftover Blueberry Lemon Muffins, let them cool completely, then place them in an airtight container. Store at room temperature for up to 2 days or in the fridge for up to 4 days.


Calories: 166kcalCarbohydrates: 23gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 168mgPotassium: 55mgFiber: 1gSugar: 14gVitamin A: 236IUVitamin C: 2mgCalcium: 49mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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