What’s better than the combination of zingy lemon and pure sweet blueberry? These Lemon Blueberry Muffins are the epitome of the pairing, with a bright citrusy kick from the lemon and studded with pops of purple berries. Heighten the flavor with a lemon drizzle, which takes these muffins from good to wow. This spin on our classic blueberry muffins is a new favorite over here. Here’s how it’s done!
Ingredients for lemon blueberry muffins
Our Classic Blueberry Muffins are a favorite around here, and we designed those to not require lemon for ease of the recipe. But if you’ve got a lemon around or if you’re craving this tasty combo: blueberry lemon muffins are where it’s at. Here’s what you’ll need for this recipe:
All-purpose flour Granulated sugar Cinnamon, baking powder, and salt Eggs Vegetable oil Greek yogurt Milk Lemon juice and lemon zest Blueberries
For the lemon glaze
In our opinion, these lemon blueberry muffins aren’t complete without the lemon glaze. Of course, you can make them without: and it actually simplifies storage (see below). But the glaze adds just the right pop of sweet citrusy lemon: it’s like adding a few more pinches of salt to a savory dish to bring out the flavor even more. All you need are powdered sugar and lemon juice, which you’ll mix into a thick icing. Make sure to let the muffins cool completely before drizzling the icing. A tip? A fork makes the best drizzle (not a spoon!).
Can you use frozen blueberries?
Got frozen blueberries on hand? Frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.
Tips for lemon blueberry muffins
Ready to bake up your lemon blueberry muffins? Here are a few tips to what makes this recipe work:
Add a hefty amount of lemon zest. 1 ½ tablespoons lemon zest might seem like a lot, but it’s crucial for the lemon flavor. This is the amount you can get from 1 large or 2 small lemons. Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear. Baking at 400 degrees makes a taller muffin. After experimenting for years, our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350 which is standard). It makes a taller and fluffier muffin: and it’s quicker to bake!
Storage info
The lemon glaze adds a little complication to the storage info for these lemon blueberry muffins. Here are best practices:
Room temperature: Store at room temperature in a sealed container lined with a paper towel to absorb extra moisture. Iced muffins last about 2 days and un-iced last about 4 days. Refrigerator: Store refrigerated without glaze for up to 1 week or more (allow to come to room temperature before serving). Frozen: Freeze un-iced muffins in a sealable container and store up to 3 months. Add the glaze once they are defrosted.
More muffin recipes
Love to bake? Here are a few more of our favorite muffin recipes:
Go for Easy Banana Muffins or Banana Chocolate Chip Muffins Grab Classic Blueberry Muffins or Lemon Poppy Seed Muffins Grab Morning Glory Muffins or Coffee Cake Muffins Opt for Apple Cinnamon Muffins or Pumpkin Chocolate Chip Muffins Try fan-favorite Healthy Banana Muffins or rich and moist Chocolate Muffins Opt for Cinnamon Muffins or Cranberry Orange Muffins Grab Strawberry Muffins with cream cheese swirl
This lemon blueberry muffins recipe is…
Vegetarian. 3.5 from 2 reviews
