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Lemon Blueberry Muffins: These homemade muffins are packed with juicy blueberries and fresh lemon zest, making them one of my favorite muffin recipes.

two Lemon Blueberry Muffins stacked on top of each other

Whether you’re baking for breakfast, a school snack, or a fun weekend treat, Lemon Blueberry Muffins is a recipe you’ll want to keep on repeat!

You only need two bowls—a large mixing bowl for your dry ingredients and a medium bowl for your wet ingredients.

Then you just mix everything together to form the muffin batter. That’s it!

The recipe uses everyday ingredients like all purpose flour, granulated sugar, and buttermilk, and the muffins bake up golden and fluffy every time.

These are bakery-style muffins with tall muffin tops and a soft, tender crumb inside.

If it’s blueberry season, use fresh berries for the best flavor, but frozen blueberries work great, too!

Get the kids involved! By the end, you’ll have a full batch of lemon blueberry muffins that your whole family will love.

WHY THIS RECIPE WORKS:

Bakery-Style Muffins at Home – These muffins are light, fluffy, and have tall muffin tops. You don’t need an electric mixer—just a whisk and a rubber spatula!
Bright Lemon Flavor with Juicy Berries – Fresh lemon juice and lemon zest add a zesty kick, while sweet blueberries make each bite burst with flavor.
Quick and Easy – Just two bowls and simple steps. You’ll be enjoying tender muffins in just over an hour from start to finish.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

All-purpose flour
Granulated sugar
Baking powder
Finely grated lemon rind
Salt
Buttermilk
Oil
Egg
Lemon juice
Vanilla extract
Blueberries

ingredients needed to make Lemon Blueberry Muffins

Jump to:

WHY THIS RECIPE WORKS:
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
HOW TO MAKE LEMON BLUEBERRY MUFFINS:
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE FROZEN BLUEBERRIES?
CAN I ADD A GLAZE?
ANY ADDITIONS?
ANY SUBSTITUTIONS?
HOW TO STORE:
DANA’S TIPS AND TRICKS:
Best Lemon Blueberry Muffins Recipe

HOW TO MAKE LEMON BLUEBERRY MUFFINS:

Preheat the oven to 350°F/180°c. Line a 12 hole muffin pan with paper muffin liners and set aside.
Add the all purpose flour, granulated sugar, baking powder, grated lemon rind and salt to a large mixing bowl. Whisk until well combined. Set aside.
Add to a medium sized mixing bowl the buttermilk, oil, egg, lemon juice and vanilla extract. Whisk until well combined.
Pour the buttermilk mixture into the bowl with the flour mixture. Use a silicone spatula to mix until just combined. Gently fold through 1 cup of the blueberries.
Divide the batter between the paper muffin liners. Top with the remaining blueberries.
Bake the muffins for 20 minutes, or until cooked through. Allow to cool in the muffin pan for 5 minutes, before transferring to a cooling rack to cool completely.

FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I USE FROZEN BLUEBERRIES?

Yes! You can use frozen blueberries if fresh blueberries aren’t available.

Just don’t thaw them before adding to the muffin batter, or you’ll get purple streaks.

Frozen berries bake up just as sweet and juicy as fresh ones.

CAN I ADD A GLAZE?

Definitely! A lemon glaze made with lemon juice and powdered sugar adds extra lemon flavor and makes these muffins look bakery-style.

Drizzle it over the top of each muffin after they’ve cooled on a wire rack.

Lemon Blueberry Muffins served on a white cake server

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ANY ADDITIONS?

No need to stick with the original recipe.

I’ve got all kinds of ideas for you.

Crumble topping made with brown sugar and melted butter
White chocolate chips
A swirl of plain Greek yogurt in the batter
Sprinkle lemon sugar on top before baking
A pinch of cinnamon or nutmeg
A spoonful of sour cream for moisture
Coarse sugar on the top of the muffins
Almond extract for extra flavor
Chopped nuts like walnuts or pecans
Coconut flakes for a tropical twist

ANY SUBSTITUTIONS?

If you make a batch, let me know in the comments how it goes for you.

I love hearing about it!

Whole milk instead of buttermilk
Vegetable oil instead of canola oil
Brown sugar instead of granulated sugar
Plain Greek yogurt or sour cream instead of buttermilk
Bottled lemon juice if you don’t have fresh
Melted butter instead of oil for a richer muffin

overhead image of Lemon Blueberry Muffins on a wire rack

HOW TO STORE:

ROOM TEMPERATURE: Keep muffins in an airtight container on the counter for up to 3 days.

Make sure they’re fully cooled before storing so they don’t get soggy at the bottom of the muffins.

REFRIGERATOR: Line a container with a paper towel and store muffins for up to 5 days.

The paper towel helps absorb moisture so your muffins stay fresh.

FREEZER: Freeze muffins in a freezer-safe container or freezer bag for up to 3 months.

Quick thaw at room temperature or warm them up in the microwave for 15–20 seconds.

DANA’S TIPS AND TRICKS:

Don’t overmix the muffin batter—just stir until you don’t see any dry spots in the flour mixture.
Use a cookie scoop to evenly fill each muffin cup for tall muffins that bake evenly.
Gently press a few blueberries into the top of each muffin before baking for a pretty look.
Let the batter rest for 5–10 minutes before baking to get bakery-style muffin tops.
Always preheat your oven to the right oven temperature so the muffins rise properly.
Line your muffin pan with muffin liners to make cleanup easy and help muffins keep their shape.

These lemon blueberry muffins are the perfect mix of sweet and tangy.

Remember to save or print the full recipe from the recipe card at the bottom of this post.

If you try these muffins, let me know how they turn out—especially if you add your own twist!

If you like this recipe, you might also like:

Lemon Blueberry Muffins stacked on top of each other the one on top has a bite taken out

If you’ve tried this LEMON BLUEBERRY MUFFINS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!