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Lemon blueberry muffins recipe

    When life hands you lemons and blueberries, why not turn them into a delightful treat that brightens up your mornings? Lemon Blueberry Muffins are a perfect fusion of citrusy zing and bursts of juicy sweetness, making them a go-to for breakfast or a delightful snack.

    Join us in the kitchen as we unfold the steps to crafting these mouthwatering muffins that are bound to zest up your day.


    Dry Ingredients:

    All-Purpose Flour:

    2 cups, for the muffin base.

    Baking Powder:

    2 teaspoons, to add that essential lift.

    Baking Soda:

    1/2 teaspoon, for the perfect texture.


    1/4 teaspoon, to balance the flavors.

    Wet Ingredients:

    Unsalted Butter (Melted):

    1/2 cup, for richness.

    Granulated Sugar:

    1 cup, for sweetness.

    Greek Yogurt:

    1 cup, for moisture and a slight tang.


    2 large eggs, to bind the batter.

    Vanilla Extract:

    1 teaspoon, for a hint of warmth.

    Lemon Zest:

    Zest of 2 lemons, for that citrusy punch.


    Fresh Blueberries:

    1 1/2 cups, for bursts of sweetness.

    For the Glaze:

    Powdered Sugar:

    1 cup, for a sweet finish.

    Fresh Lemon Juice:

    2 tablespoons, for a tangy kick.


    Preheat and Prepare:

    Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

    Mix the Dry Ingredients:

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

    Prepare the Wet Ingredients:

    In a large mixing bowl, combine melted butter and sugar until well combined.

    Add Greek yogurt, eggs, vanilla extract, and lemon zest. Mix until smooth.

    Combine Wet and Dry:

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

    Fold in the Blueberries:

    Gently fold in the fresh blueberries into the batter, ensuring they are evenly distributed.

    Fill the Muffin Cups:

    Using an ice cream scoop or spoon, fill each muffin cup with batter, about 2/3 full.


    Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.


    Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

    Prepare the Glaze:

    In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth.

    Glaze the Muffins:

    Once the muffins are completely cooled, drizzle the glaze over the top.


    Let the glaze set, and then enjoy these Lemon Blueberry Muffins with a cup of your favorite beverage.


    With a perfect balance of tartness from lemons and sweetness from blueberries, these Lemon Blueberry Muffins are a delightful treat for any occasion.

    Easy to make and even easier to enjoy, these muffins bring a burst of sunshine to your taste buds.

    So, gather your ingredients, preheat that oven, and get ready to savor the freshness of homemade goodness with every bite.

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