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Home » Muffins

Lemon blueberry muffins Recipe

Published March 8, 2018 Last Modified April 28, 2023 By GreedyEats

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Squeeze the best out of your day with my Lemon Blueberry Muffins Recipe. So soft. Unbelievably moist. Bright and cheerful!!! You only need- One Bowl, 5 minutes of prep time for this recipe and you will be feasting on them in under 30 minutes.

Try these Soft Banana Blueberry Muffins  and Blueberry Muffins with crunchy streusel next!

Soft, light and fluffy Lemon Blueberry Muffins made with yogurt and dotted with fresh blueberries.

Hello lemon lovers! How was your weekend?

If you know me, you know for sure how I feel for lemon desserts. They are my second love. This is first! Even I never thought I'd say that.

Also I am a sucker for summer time muffins! You need to check out all my easy muffins recipes!

Now when you mix some berries in muffins, you are probably gonna have to hide your muffins from me. Or else don't blame me later!

You will Love this Blueberry Lemon Muffins because:

  • These are super quick and easy to make
  • The crumb is super soft just like a cake
  • Yogurt in the muffin batter keeps them so tender and moist
  • You can use either fresh or frozen berries (Love me all the options!)
  • Bursting with the flavors of summer

Easy Lemon Blueberry Muffins recipe with soft lemony crumb and fresh berries.

Recipe Ingredients:

Here is a quick list of the ingredients that you will need to prepare this batter-

  • Blueberries: I just love how the blueberries change color and get all shiny after they bake and burst. You may use fresh/frozen berries for this recipe. Blueberries even get sweeter and their fruity juices get mixed in the lemony muffins as they bake! Certainly, nothing beats this combination on the planet.
  • Yogurt: Yogurt makes your muffins super soft without adding too many calories like sour cream does.
  • Oil: Oil will make super moist muffins. And you won't even miss butter in these lemony muffins.
  • Dry Ingredients: You will require all purpose flour, salt and leaveners for this muffin batter.

Washed and dried blueberries for lemon berry muffins batter.

How to make lemon muffins:

These lemon and blueberry muffins are so easy to make. No complex tricks involved! Very few simple ingredients. Also just one mixing bowl and 5 minutes preparation from that busy day of yours! There you have it.

Ingredients such as flour, salt, baking soda, lemon, yogurt, egg, sugar and oil for lemon berry muffins.

Lemon Berry muffins batter with flour coated berries ready to be folded in muffin batter.

So, how do we do it?

  1. First off, combine all the wet ingredients in a mixing bowl.
  2. Then sift your dry ingredients over wet ones, fold in with a spatula.
  3. Now quickly coat blueberries in some flour. This step is to prevent berries from sinking in and collecting at the bottom.
  4. Fold them in gently. If you plan to use frozen blueberries, don't thaw them first.
  5. Finally, bake!!!

Don't you want to pop some into your mouth right away? ♥

Taste & texture of this Lemon Blueberry Muffin Recipe:

So before I say anything else, look at this! ↓

Tall, soft and moist Lemon Blueberry Muffins packed with fresh and juicy blueberries.

It is not a lemon blueberry muffin, if not a ton of blueberries explode in your mouth. Yes, I meant in almost every single bite.

Well distributed juicy blueberries in a bright and refreshing sweet citrusy lemon muffin! These lemon and blueberry muffins are so soft, moist and light that you might call these cupcakes. But these aren't missing their muffin component either. They are so hearty!

We are making lemon muffins with yogurt and oil to make them extra moist. So there is no dry crumb in sight!

Also just enough lemon zest and juice for that balanced sweet-tart flavor. Not too tangy to wrinkle your eyes. Just enough for that light, fresh and sweet citrus taste.

Do not use lemon bottle from the juice, it is just not the same as using fresh lemon juice.

Super tall and shiny Lemon Berry Muffins made with yogurt served on a yellow plate.

Moist, glossy and shining happily on the top blueberry muffins for you! ⇑ ⇑ ⇑

Bake them as Standard muffins, Jumbo muffins or Mini muffins:

The standard sized muffins are baked by filling muffin liners to the brim. No, your muffins won't convert into a yellow lemon lava in the oven.

Because, initially we are setting our oven to a high temperature, so that these rise all the way to the top. Finally lower the temperature to let them bake well on the inside!

You can even make 6 jumbo muffins using this same batter and temperature, just initially bake them at 425 deg F and then lower the temp to 350 deg F and allow them to bake until done.

Did you notice that dome on the top? I call it mushroom top. 😉

A stack of fresh Blueberry Lemon Muffins that bake tall, soft fluffy yet super moist.

How do you store fresh blueberry muffins?

I like to store these muffins at room temperature, laying a paper towel underneath them. And one on their top to soak additional moisture. Cover tightly.

How do you make muffins light and fluffy?  

To make muffins tall and fluffy, you should take note of following things-

  • Try not to over beat the batter. After mixing dry ingredients into wet, only fold it with a spatula till flour disappears.
  • Add just the right amount of leaveners and making sure they are fresh. Adding too little or too much leaveners in muffins can lead to their shrinkage as they come out of the oven.
  • Measuring your flour accurately is the key to fluffy muffins. Employ a weighing scale or use “spoon and sweep method.”

What is Spoon and Sweep Method?

Use a spoon to fluff flour in the canister/bag. Now lightly spoon that flour into measuring cup. Do not tap the measuring cup at any point. In short, don't pack your measuring cup with flour.

Now run the edge of a knife/spatula, over rim of the cup and level it, sweeping the excess back into the original canister/bag.

Why did my muffins come out so dense?

There can be multiple reasons for this mishap!

  • The batter probably was over beaten. This may result in dense and chewy textured muffins.
  • You accidentally added too much flour into batter.
  • The leaveners were expired or not so fresh and so they could not react with the acids (like yogurt and lemon juice) in the batter.

Tall and Soft Blueberry Lemon Muffin Recipe with softest crumb, filled with warm and juicy berries.

Can you store muffins in the fridge?

Of course you can! And for muffins with fresh fruits and berries, I only keep them at room temp for a day or two.

For longer storage (up to 5 days) it is recommended to store muffins in the fridge covered TIGHTLY all the time.

Stressing tightly since you don't want your muffins to dry out in the fridge. So consider wrapping muffins in foil before putting in an air tight container to lock moisture in.

And you certainly don't have to like lemons to like these muffins. The tangy taste of lemon just disappears in the bake somewhere.

And a sensational fruity depth of flavor is produced, that you'd not want to put down!

More sweet Breakfast Recipes for ya!

7 ingredients Almond snack bars!

Moist Chocolate strawberry muffins

Fluffy and Easy pancakes

Readers' fave healthy banana raspberry muffins

If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!

Recipe

Lemon Blueberry Muffins Recipe

Squeeze the best out of your day with my lemon blueberry muffin recipe. Soft. Moist. Bright. Cheerful! You only need- One Bowl, 5 minutes of prep time and you will be feasting on them in 30 minutes.
4.77 from 55 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
US Customary - Metric
Prep Time: 5 minutes minutes
Cook Time: 24 minutes minutes
Total Time: 29 minutes minutes
Servings 12 Muffins
Calories: 260kcal
Author: Neha

Equipment

  • 1 Muffin Pan
  • 2 Mixing Bowls

Ingredients

  • 2 Cups 240 gms All purpose flour
  • 1 teaspoon Baking soda
  • ⅛ teaspoon Salt
  • ½ Cup 120 ml Oil
  • 2 Large Eggs (at room temperature)
  • 1 Cup 240 ml Yogurt (full fat)
  • 1 Cup 200 gms Sugar
  • 4 tablespoon Lemon juice
  • 2 tablespoon Lemon zest
  • 1 ½ teaspoon Vanilla Extract
  • 1 ½ Cups Blueberries (Fresh/frozen)
US Customary - Metric

Instructions

  • Preheat your oven to 425°F and line a muffin pan with 12 liners. Set aside.
  • In a large mixing bowl beat together egg and sugar (You may use a beater to speed up the process). I did it with a whisk. 😉 Add oil, yogurt, salt, vanilla and mix these well until incorporated. Beat in lemon juice and zest too.
  • Sift all purpose flour and baking soda over wet ingredients and fold only till no streak of flour is visible. Use a spatula for this job and employ cut and fold method to avoid over mixing. Make sure to get to the bottom of your bowl.
  • Fold in (flour coated) blueberries, saving some for dotting on top before baking (for those appealing tops). Pour the batter in pre-lined pan. Bake these for 5 minutes at 425°F. Then keeping the muffins in the oven, lower the temperature to 350°F and continue to bake for 17-19 minutes. Or till your muffins pass toothpick test.
  • Allow the muffins to cool on wire rack after 5 minutes of taking them out of the oven.

Notes

  • If using frozen berries, no need to thaw.
  • To make 6 jumbo muffins: Preheat oven to 425°F. Bake muffins for 7 minutes, then keeping the pan in oven, reduce temp. to 350°F and continue to bake for 22–25 minutes for a total of 29-32 minutes. For 40 mini muffins: After pre-heating at 350°F, bake them  for 12–14 minutes. 
  • Storing Information: You can store these muffins at room temperature for 2 days covered tightly. Muffins stay fresh in refrigerator for up to a week.
  • For longer storage, you may freeze them for up to 2 months and thaw a few hours before enjoying!
  • Yogurt: Always use full fat yogurt for best taste and texture.
  • To ensure soft and fluffy muffins: Use room temperature ingredients and don't over mix the batter after adding dry ingredients.

Nutrition

Serving: 1Muffin | Calories: 260kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Sodium: 138mg | Sugar: 20g
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!
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Reader Interactions

Comments

  1. Anjali

    May 31, 2023 at 7:57 pm

    5 stars
    These muffins were so perfect for breakfast! They were moist, light and perfectly sweet. I made a big batch to enjoy all week long!

    Reply
  2. Kim

    May 15, 2023 at 10:06 am

    5 stars
    These look so easy to make. I bet they'd be delicious for breakfast. I can't wait to try them.

    Reply
  3. Casey

    May 15, 2023 at 10:05 am

    5 stars
    Lemon and blueberry are so good together. These muffins had exactly the right amount of sweetness.

    Reply
  4. Chenee

    May 15, 2023 at 10:05 am

    5 stars
    So moist and delicious! The fresh blueberries made all the difference!

    Reply
  5. Dana

    May 15, 2023 at 9:40 am

    5 stars
    Lemon + blueberry are one of my most favorite combinations! This recipes was delicious. Thank you!

    Reply
  6. TAYLER

    May 15, 2023 at 9:32 am

    5 stars
    I made these muffins for breakfast over the weekend and my family LOVED them! Such amazing flavor and perfect for spring!

    Reply
  7. Cynthia

    May 12, 2023 at 5:54 pm

    5 stars
    Moist and tender! Perfect for a grab and go snack with a cup of coffee.

    Reply
  8. Kerri

    May 12, 2023 at 5:22 pm

    5 stars
    These look so good! They’ll make a great breakfast for my family!

    Reply
  9. Andrea

    May 12, 2023 at 3:45 pm

    5 stars
    These lemon blueberry muffins look and sound marvelous. I can't wait to dig into one.

    Reply
  10. Sara Welch

    May 12, 2023 at 3:28 pm

    5 stars
    Nothing like the combination of lemon and blueberry; these were so easy to make and exactly what I needed to cure my sweet tooth! Easily, a new favorite recipe!

    Reply
  11. Mimi

    May 12, 2023 at 3:17 pm

    Thanks so much for sharing this recipe. I love blueberry muffins.

    Reply
  12. Karen

    March 30, 2021 at 8:26 am

    5 stars
    These really are fantastic. I NEED recipes that don’t use baking powder due to an allergy, and quite often those recipes are just okay, and don’t really get as much rise. These Lemon Blueberry Muffins - they rise fully, and they look and taste perfect!! Honestly, this is the best muffin recipe I’ve tried in years, thank you.

    Reply
  13. Cel

    March 25, 2021 at 9:34 pm

    Can I know if this can be baked in a round pan instead? How should I adjust the quantity and baking time?

    Reply
    • GreedyEats

      March 25, 2021 at 10:08 pm

      Sure Cel, you can bake this as a cake. But I am unsure of the baking time. Just keep an eye on it after 20-25 minutes and toothpick test it for doneness!

      Reply
    • Ck

      April 23, 2021 at 4:01 am

      Hi, can I use self rising flour instead? Thank you!

      Reply
      • GreedyEats

        April 23, 2021 at 10:59 am

        I wont recommend doing it! Since self rising flour already contains leveaner in it, this will throw recipe out of proportion!

  14. krystyna

    May 16, 2020 at 9:16 pm

    5 stars
    Amazing recipe. I have done so many different combinations with different fruits and it is always a hit!!!

    Reply
  15. Wara

    May 07, 2020 at 2:46 am

    5 stars
    I've tried the recipe and the muffins are delicious! Thank you 🙂

    Reply
  16. GT

    May 06, 2020 at 10:10 pm

    5 stars
    The recipe works well with New Zealand local products and home made low fat yogurt.
    No problems!
    Got 6 jumbo muffins out of the mixture. But the baking time was longer: 7min./425°F(220°C) + 32min./350°F(180°C).

    Reply
  17. Ashley

    April 29, 2020 at 5:00 pm

    5 stars
    Such a deliciously simple muffin with my favorite flavors!

    Reply
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