These lemon blueberry muffins are the perfect blend of bright citrus and sweet berries, baked to golden perfection with a buttery crumb topping. Light and tender with a bakery-style rise, they make a delicious start to any day and are equally at home on a brunch table or enjoyed as an afternoon treat.
Why You’ll Love This Recipe
These muffins are everything a perfect breakfast bake should be—soft, moist, and packed with flavor. The combination of lemon zest and juice adds a vibrant freshness that complements the juicy burst of blueberries in every bite. A rich crumble topping brings an irresistible texture and sweetness, making them feel just a bit indulgent. Whether you’re baking for guests, meal-prepping for the week, or simply treating yourself, this recipe delivers consistently delicious results with minimal effort.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the crumb topping:
- 1/3 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 3 tablespoons cold butter, cubed
Directions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the Greek yogurt, milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined—do not overmix.
- Gently fold in the blueberries, being careful not to crush them.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- For the crumb topping, combine the flour, granulated sugar, brown sugar, and cold butter in a small bowl. Use a fork or your fingers to mix until crumbly. Sprinkle evenly over each muffin.
- Bake for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 12 muffins.
Prep time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Calories per serving: 245 kcal
Variations
- Glaze It: Drizzle the cooled muffins with a simple lemon glaze made from powdered sugar and lemon juice for extra brightness.
- Use Other Berries: Substitute blueberries with raspberries, blackberries, or a mix of berries.
- Make It Whole Grain: Replace half of the all-purpose flour with whole wheat flour for a heartier texture.
- Add Nuts: Mix in chopped walnuts or almonds for a crunchy element.
- Dairy-Free: Use a plant-based butter and yogurt alternative to make the muffins dairy-free.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To reheat, warm in the microwave for 10–15 seconds to restore softness.
These muffins also freeze well—wrap individually and freeze for up to 2 months. Thaw overnight or reheat directly from frozen.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well. Do not thaw them before adding to the batter to prevent excess bleeding.
Why did my muffins sink in the middle?
This can happen if the batter was overmixed or the muffins were underbaked. Be sure to mix gently and check doneness with a toothpick.
Can I make these muffins gluten-free?
Yes, use a gluten-free all-purpose flour blend designed for baking. Check that all other ingredients are gluten-free as well.
What can I substitute for Greek yogurt?
Sour cream works equally well and provides the same moisture and tang.
Can I skip the crumb topping?
Yes, the muffins are still delicious without it, but the topping adds a lovely texture and extra sweetness.
How do I get bakery-style muffin tops?
Fill the muffin cups about 3/4 full and bake at a consistent temperature. Preheating the oven properly is essential.
Can I add lemon extract?
Yes, a few drops of lemon extract can enhance the lemon flavor if desired.
Do I need to coat the blueberries in flour?
It’s optional, but tossing them in a little flour can help prevent them from sinking to the bottom.
What kind of muffin liners should I use?
Paper liners work well, but you can also use silicone liners or grease the pan thoroughly.
Can I make mini muffins with this recipe?
Yes, use a mini muffin tin and reduce the baking time to about 10–12 minutes. Check doneness with a toothpick.
Conclusion
These lemon blueberry muffins are a fresh, flavorful treat that brings together zesty citrus and sweet, juicy berries in a tender, crumb-topped bake. Simple to prepare and easy to love, they’re perfect for any time you want a bright start to your day or a homemade snack to share. Whether for brunch, breakfast, or baking just because, this recipe is sure to become a go-to favorite.
Print
Lemon Blueberry Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These bakery-style Lemon Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries and zesty lemon flavor. Topped with a buttery crumb for extra texture and sweetness, they’re the perfect light and refreshing treat for breakfast, brunch, or a midday pick-me-up.
Ingredients
For the muffins:
-
2 cups all-purpose flour
-
2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
1/2 cup unsalted butter, softened
-
3/4 cup granulated sugar
-
2 large eggs
-
1/2 cup plain Greek yogurt or sour cream
-
1/4 cup milk
-
Zest of 1 lemon
-
2 tablespoons fresh lemon juice
-
1 teaspoon vanilla extract
-
1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the crumb topping:
-
1/3 cup all-purpose flour
-
2 tablespoons granulated sugar
-
2 tablespoons brown sugar
-
3 tablespoons cold butter, cubed
Instructions
-
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
-
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
-
In a large bowl, cream butter and sugar until light and fluffy.
-
Beat in eggs one at a time, then mix in yogurt, milk, lemon zest, lemon juice, and vanilla.
-
Gradually add dry ingredients to wet mixture until just combined.
-
Gently fold in blueberries.
-
Divide batter evenly into prepared muffin cups, filling about 3/4 full.
-
For crumb topping, mix flour, sugars, and cold butter until crumbly. Sprinkle over each muffin.
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Bake 18–22 minutes, or until a toothpick inserted comes out clean.
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Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
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Don’t overmix the batter—this keeps muffins light and tender.
-
Try substituting other berries like raspberries or blackberries.
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Muffins can be frozen for up to 2 months; thaw and warm before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American