Lemon Blueberry Muffins
Lemon Blueberry Muffins Recipe – These classic blueberry muffins are fluffy, soft, and sweet, with a touch of brightness flavor from fresh lemon. Bonus, this easy muffin recipe can even be made gluten-free and vegan-friendly!
There’s nothing quite like the sweet, soft goodness of a fresh muffin for breakfast.
Most muffins tend to teeter on the line between being a nutritious way to start the day, and being basically a dessert that you can get away with eating first thing in the morning. I’m a big fan of both types, totally depending on my mood. Some days I like to feel super healthy with a Ginger Wheat Blackberry Muffin, and other days I simply need 2 or 3 of these Cinnamon Roll Bread Pudding Muffins to really get going.
Hands-down my favorite muffin flavor of all time is blueberry with a hint of lemon. The classic combination of juicy blueberries and zesty lemon tastes like summer, but is perfect for bringing a bit of brightness to your mornings all year long.
This Lemon Blueberry Muffin recipe is a must-have for your roster of classic recipes! They are sweet but still light and fresh, and are just the right balance of being both healthy(ish) and slightly indulgent.
The Best Lemon Blueberry Muffins
As you might have noticed, we are big fans of mixing blueberries with lemon around here. Our Lemon Blueberry Whoopie Pies, Lemon Blueberry Icebox Cake, and Blueberry Lemon Pound Cake recipes are just a few examples of the many wonderful ways you can enjoy this beloved blend.
These Lemon Blueberry Muffins are incredibly easy to make, and pack big flavors into handy, perfectly portioned, and portable treats.
They are made using just one bowl, and are ready to enjoy in just about 30 minutes. Make blueberry and lemon muffins for a relaxing brunch, or whip up a batch in the evening for grab-and-go breakfasts throughout your week. This will definitely be your new favorite go-to muffin recipe!
You can even make muffins with gluten-free baking mix in place of the wheat flour. They can also be easily adjusted to be dairy-free and totally vegan, if you like!
What Ingredients You Need
This is a very old-school recipe that makes ultra-soft and moist blueberry muffins, thanks to the addition of buttermilk and cornstarch. These two not-so-secret ingredients are essential for creating muffins that are fluffy with a tender crust.
Here is everything you need to make our Best Lemon Blueberry Muffins Recipe:
- Granulated sugar – Or your favorite sugar substitute, such as Stevia or coconut sugar
- Unsalted butter – Or vegan plant-based butter
- Buttermilk – Here’s how to make your own buttermilk. (You can even make a vegan version of this!)
- Eggs – Or vegan egg substitute
- All-purpose flour – Or gluten free baking mix
- Cornstarch – For light muffins with a slightly chewy exterior
- Baking powder
- Vanilla extract
- Blueberries – Fresh or frozen
- Turbinado sugar – A.K.A. “raw” sugar, for topping the muffins
The blueberry flavor in these muffins is enhanced by including fresh lemon zest that gives a vibrant, light lemon note without overtaking the blueberries.
How to Make Muffins with Lemon and Blueberries
This basic recipe makes the best muffins every time! You won’t believe how easy they are to whip up in just a matter of minutes.
Here’s how to make homemade Lemon Blueberry Muffins:
First, preheat the oven to 375 degrees F and line standard muffin pans with 18 paper muffin liners; or, line a large muffin pan with 12 liners. Spray the exposed edges of the pans with nonstick cooking spray, and set the pan(s) aside.
In the bowl of an electric mixer, cream together the softened butter and granulated sugar on high speed until light and fluffy.
Scrape the bowl with a rubber spatula. Then, turn the mixer on low and beat in the buttermilk, eggs, 2 cups flour, cornstarch, baking powder, salt, vanilla, and lemon zest.
As soon as the mixture looks nice and smooth, turn off the mixer as to not over-beat the batter.
Scrape the bowl again with the spatula. Then, toss the blueberries with a bit of flour to lightly coat. Use the spatula to gently fold the blueberries into the batter. Try not to squash the berries!
Next, use a cookie or ice cream scoop to portion the muffin batter evenly into the paper liners. (They will be pretty full.) Sprinkle a bit of the turbinado sugar over the tops of each.
Get the Complete (Printable) Lemon Blueberry Muffins Recipe Below. Enjoy!
Bake the lemon and blueberry muffins for about 20 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool for several minutes before carefully flipping out of the pan.
Homemade Lemon Blueberry Muffins will keep well stored in an airtight container at room temperature for up to 5 days. They also can be wrapped in plastic, or stored in freezer bags, in the freezer for up to 3 months.
How Do I Make Gluten Free Lemon Blueberry Muffins?
Simply use your favorite GF-friendly baking mix in place of the all-purpose flour called for in this recipe. Look for one that says it’s a perfect 1-to-1 swap for wheat flour.
How Can I Make these Vegan Muffins with Lemon and Blueberries?
It’s easy to make moist and delicious Vegan Lemon Blueberry Muffins by swapping the butter and buttermilk with plant-based alternatives. Almond milk is a great substitute in this recipe! You can even make Vegan Buttermilk by adding a splash of vinegar to the almond milk.
For the eggs, try replacing them with vegan-friendly flax seed eggs for a similar consistency. You can also buy pre-made “vegan eggs” at the grocery store.
Looking for More Classic Baking Recipes?
- Strawberry Rhubarb Yogurt Muffins
- Blueberry Muffin Cake
- Walnut Cherry Scones
- Dark Chocolate Gravy Recipe with Cinnamon Biscuits
- Gooey Blueberry Cookie Bars
Lemon Blueberry Muffins
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- ½ cup buttermilk or whole milk
- 2 large eggs
- 2 cups all-purpose flour + 1 tablespoon
- ¼ cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- zest of 1 lemon
- 2 cups fresh or frozen blueberries (heaping cups)
- 3 tablespoons turbinado sugar
- Preheat the oven to 375 degrees F. Line standard muffin pans with 18 paper muffin liners. Spray the exposed edges of the pans with nonstick cooking spray. Set aside.
- In the bowl of an electric mixer, cream the softened butter and granulated sugar on high speed until light and fluffy, about 3-5 minutes. (Don't skimp on the time; this make the batter texture light and fluffy.)
- Scrape the bowl with a rubber spatula. Then turn the mixer on low and beat in the buttermilk, eggs, 2 cups flour, cornstarch, baking powder, salt, vanilla, and lemon zest.
- Once the mixture looks smooth, turn off the mixer as to not over-beat the batter.
- Scrape the bowl again. Then toss the blueberries with the remaining 1 tablespoon flour. Use the spatula to gently mix the blueberries into the batter. Try not to squash the berries.
- Use a cookie or ice cream scoop to portion the batter evenly into the paper liners. (They will be pretty full.) Then sprinkle the turbinado sugar over the tops of the batter. *You can add a few extra berries to the top of each muffin if you like.
- Bake for 20-24 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 5 minutes before flipping out of the pan.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!