These Lemon Blueberry Muffins strike the perfect balance of bright citrus and juicy berries, creating a bakery-style treat you can easily make at home.
They’re not just delicious — each muffin offers a boost of fiber from blueberries and protein from yogurt and eggs, while keeping saturated fat relatively low.
Quick to prepare, light yet satisfying, and perfect for breakfast, snacks, or meal prep, they make everyday baking both wholesome and indulgent.
Lemon Blueberry Muffins
Equipment
- 1 muffin pan (12-cup)
- 1 Hand Mixer
- 2 Mixing bowls (large and medium)
- (1) Whisk
- Measuring Cups and Spoons
- Wire rack
- Small bowl for glaze
Ingredients
Muffins:
- 2 medium lemons zest and juice
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup granulated sugar
- 4 tablespoons salted butter melted
- 2 tablespoons cooking oil
- ½ cup plain yogurt room temperature
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup fresh or frozen blueberries
Optional Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the oven and lemons: Preheat your oven to 350°F (175°C). Wash the lemons thoroughly, then zest them and squeeze out the juice. Keep the zest and juice aside — you’ll need them for both the muffin batter and the glaze.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Whisking helps evenly distribute the leavening agents and spices, which ensures the muffins rise well and taste balanced.
- Blend the wet ingredients: In a separate bowl, combine the sugar, melted butter, and cooking oil. Beat them together using a hand mixer until smooth. Add the yogurt, eggs, vanilla extract, 2 tablespoons of lemon juice, and about 2 teaspoons of lemon zest. Mix again until all the ingredients are fully blended into a creamy mixture.
- Combine wet and dry mixtures: Gently pour the wet ingredients into the bowl of dry ingredients. Stir slowly with a spatula or wooden spoon until the batter just comes together. Be careful not to overmix — a slightly lumpy batter is better than overworked dough, which can make muffins dense.
- Fold in the blueberries: Add the blueberries to the batter. Use a spatula to carefully fold them in, making sure they’re evenly distributed without breaking or crushing them too much. This helps keep the muffins moist and filled with whole bursts of berry flavor.
- Fill the muffin pan: Grease or line a 12-cup muffin pan, then divide the batter evenly among 10–12 wells. Fill each well about two-thirds full to give the muffins space to rise without overflowing.
- Bake until golden: Place the muffin pan in the preheated oven and bake for about 25 minutes, or until the tops turn golden brown and a toothpick inserted into the center comes out clean. Once done, remove the pan from the oven and let the muffins rest for 5 minutes.
- Cool on a rack: After the initial cooling, carefully loosen the muffins from the pan using a butter knife, then transfer them to a wire rack. Allow them to cool completely before glazing to prevent the icing from melting into the muffins.
- Make the lemon glaze (optional): In a small bowl, whisk together powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest until smooth. Adjust the consistency by adding a little more sugar (for thicker glaze) or juice (for thinner glaze).
- Glaze and serve: Once the muffins are fully cooled, drizzle the lemon glaze over the tops. Allow the glaze to set slightly, then enjoy your muffins fresh, light, and bursting with citrusy blueberry flavor.
Notes
- Use fresh or frozen blueberries; if frozen, no need to thaw.
- Room temperature yogurt and eggs help the batter mix evenly.
- Avoid overmixing the batter to keep muffins fluffy.
- Muffins are best when cooled before glazing.
- A light dusting of flour on blueberries can help prevent sinking.
- Muffins stay moist thanks to yogurt and oil.
- Glaze is optional but enhances citrus flavor.
- Works with muffin liners or greased pan.
- Batter yields 10–12 muffins depending on size.
- Muffins taste even better the next day.
Chef’s Secrets for Perfect Muffins
The key to tender muffins lies in balance — both in ingredients and in technique.
Yogurt adds protein and moisture, while the blend of butter and oil gives richness without making the muffins heavy.
To prevent dense muffins, gently fold the wet and dry ingredients together until just combined.
Another small trick is to lightly coat blueberries with a teaspoon of flour before adding them to the batter, which keeps them from sinking to the bottom.
For bakery-style domes, start baking at 350°F but make sure your oven is fully preheated — consistent heat helps the muffins rise beautifully.
Serving Suggestions and Pairing Ideas
These muffins are versatile enough to serve at breakfast, brunch, or as an afternoon snack.
Pair them with a cup of black tea or coffee to highlight their tangy lemon notes, or serve alongside a light yogurt parfait for a protein-packed morning meal.
For a brunch spread, consider plating them with scrambled eggs or a fresh fruit salad.
They also make a lovely dessert when warmed slightly and topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage Tips for Lasting Freshness
Once fully cooled, store the muffins in an airtight container at room temperature for up to 3 days.
If you live in a humid climate, refrigerate them to avoid sogginess, but note they may firm up slightly — a quick 10-second microwave warms them perfectly.
For longer storage, wrap muffins individually in plastic wrap and freeze them for up to 2 months.
To serve, thaw overnight in the fridge or reheat directly from frozen in the oven at 300°F for 10 minutes.
Always add glaze after thawing, not before freezing, to keep it fresh and glossy.
Frequently Asked Questions
1. Can I use frozen blueberries?
Yes! Frozen blueberries work wonderfully in this recipe.
Add them straight from the freezer without thawing to avoid excess moisture.
2. How can I make these muffins healthier?
You can swap part of the all-purpose flour with whole wheat flour for extra fiber or reduce the sugar slightly without affecting texture.
Greek yogurt also boosts protein.
3. Why did my muffins turn out dense?
This usually happens when the batter is overmixed. Stir until the flour is just incorporated — lumps are fine.
Overmixing develops gluten, making muffins tough.
4. Can I make these muffins dairy-free?
Absolutely. Replace the butter with coconut oil or vegan margarine, and substitute the yogurt with a plant-based yogurt.
The result will still be moist and flavorful.
5. How do I keep the glaze from soaking in?
Always let muffins cool completely before glazing. If the muffins are warm, the glaze melts and absorbs.
For best results, drizzle glaze just before serving.
