Lemon Blueberry Muffins Recipe

I still remember the first lemon blueberry muffins I baked on a rainy morning. The kitchen smelled like lemon zest and warm berries, and the steam from the muffins felt like a tiny reward for being up early. 

They disappeared so quickly that I ended up baking a second batch the next day, just to make sure it wasn’t a fluke. Spoiler: it wasn’t. These muffins never last long in my house, and I doubt they will in yours either.

 They come together quickly, making them perfect for breakfast, brunch, or even a late-night snack when you want something sweet but homemade.

What Makes These Muffins Stand Out

Lemon and blueberry are a classic combination for a reason. The lemon gives freshness, a little brightness, and just enough zing to keep everything lively. The blueberries bring sweetness and juiciness. 

When they burst inside the muffins, the juice creates tiny pockets of flavor that taste like fruit jam baked right into the crumb.

What makes these muffins truly special is the texture. They stay tender thanks to a mix of melted butter and a splash of oil. Butter adds flavor; oil keeps the crumb soft for days. The yogurt (or sour cream, if you prefer) adds moisture and a little tang, and helps the muffins rise without drying out.

Most importantly, the flavor of the lemon isn’t faint. You can taste it in every bite thanks to both zest and juice.

How I Perfected This Recipe

The first time I made lemon blueberry muffins, they tasted good but looked… sad. Flat tops, dense centers, blueberries sinking to the bottom — it was not the look I was going for. After a few tries, I realized I was mixing the batter too much and using too few blueberries.

The breakthrough came when I started tossing the blueberries lightly in flour before adding them. No more sinking. I also learned to mix the batter gently — just enough to combine the ingredients — and to start the muffins at a slightly higher temperature for the first few minutes to help lift the tops.

These little details made the muffins look bakery-style without requiring any tricky techniques.

Ingredients 

Makes 12 Muffins

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon lemon zest
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ½ cup melted butter
• ¼ cup neutral oil
• 1 cup granulated sugar
• 2 large eggs
• 1 cup plain yogurt or sour cream
• ¼ cup lemon juice
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries (tossed in 1 teaspoon flour)

Prep the Pan

Line a 12-cup muffin tin with paper liners or lightly grease each cup. Preheat your oven to 200°C / 400°F.

This high starting temperature helps the muffins rise tall and round.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, lemon zest, baking powder, baking soda, and salt. The lemon zest should lightly perfume the bowl — it’s the first layer of lemon flavor in the recipe.

Blend the Wet Ingredients

In a separate bowl, whisk the melted butter, oil, and sugar until smooth. Add the eggs one at a time, whisking gently. Stir in the yogurt, lemon juice, and vanilla extract.

The mixture should be creamy and slightly thick.

Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until the batter is just combined. It’s okay if you see a few small lumps. Overmixing will toughen the muffins.

Fold in the Blueberries

Add the flour-tossed blueberries and fold them in lightly. Don’t worry if a little juice streaks into the batter — it only makes the muffins prettier.

Fill the Muffin Cups

Divide the batter evenly into the muffin cups. They should be about ¾ full. If you want bakery-style tops, add a few extra blueberries on top of each muffin.

Bake

Bake for 5 minutes at 200°C / 400°F, then reduce the temperature to 175°C / 350°F and bake for another 12–15 minutes.

This two-step method helps the muffins rise tall without drying out.
 The muffins are done when the tops spring back gently and a toothpick comes out clean.

Cool and Enjoy

Let them cool in the pan for 5 minutes before transferring them to a rack. Warm muffins taste heavenly, but they’re just as good cooled, with the lemon flavor developing as they sit.

These store beautifully in an airtight container for 2–3 days or freeze well for up to a month.

Why This Recipe Always Works

The yogurt

Adds moisture and helps the muffins rise.

Butter + oil

The perfect balance of flavor and softness.

Lemon zest

Brings bright, true lemon flavor that doesn’t bake away.

The blueberry trick

Tossing them in flour keeps them from sinking.

These little steps create muffins that feel homemade yet polished.

Variations to Try

Lemon Glaze

Mix powdered sugar with lemon juice and drizzle over cooled muffins for extra tang.

Almond Twist

Add ½ teaspoon almond extract and sprinkle sliced almonds on top.

Bakery Crunch

Sprinkle sugar on the muffin tops before baking for a crisp finish.

Mixed Berry Version

Swap some blueberries for raspberries or blackberries.

Perfect Pairings

These muffins are great on their own, but they also pair well with:

• Hot coffee
• Vanilla yogurt
• Fresh berries
• Iced tea
• A simple fruit salad

They also work beautifully for brunch spreads, potlucks, and lunchbox snacks.

Can I Use Frozen Blueberries?

Yes. Frozen blueberries work perfectly. Don’t thaw them; add directly from the freezer to prevent the batter from turning blue. Tossing them in flour still helps distribute them evenly.

Why Are My Muffins Dense?

Dense muffins often come from overmixing or using too much flour. Mix the batter gently and scoop your flour lightly (or weigh it for accuracy). Also ensure the baking powder and baking soda are fresh — old leaveners won’t give you lift.

Final Thoughts

Lemon blueberry muffins feel like a small luxury — bright, comforting, and made with simple ingredients you probably already have. 

They’re the kind of muffins that make your kitchen smell like a bakery and your morning feel a little more peaceful. 

Once you try this recipe, you’ll keep coming back to it because it’s reliable, tender, and full of fresh flavor.