Indulge in the delightful taste of Luscious Lemon Blueberry Muffins with this easy recipe! Perfect for breakfast or a sweet snack, these muffins are bursting with fresh blueberries and zesty lemon flavor. Follow our simple steps to create the lightest and fluffiest muffins you'll ever make.
1 ½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large lemon, zested and juiced
1/3 cup vegetable oil
1 large egg
½ cup buttermilk (or substitute with regular milk and a splash of lemon juice)
1 cup fresh blueberries (frozen blueberries can be used if fresh is unavailable)
1 teaspoon pure vanilla extract
Optional: Powdered sugar for a finishing dusting
![To make the best lemon blueberry muffins, gather these simple ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 large lemon, zested and juiced - 1/3 cup vegetable oil - 1 large egg - ½ cup buttermilk - 1 cup fresh blueberries - 1 teaspoon pure vanilla extract - Optional: Powdered sugar These ingredients work together to create muffins that burst with flavor. The lemon zest adds a bright note. The blueberries provide sweetness and juiciness. When you combine these, you get a delightful treat. Using fresh blueberries is best, but frozen will work too. Just remember to adjust the baking time slightly if using frozen ones. Your muffins will be light and fluffy, perfect for breakfast or a snack. For a touch of sweetness, consider the optional powdered sugar. It makes your muffins look fancy and adds a nice finish. You can find the full recipe with all the steps to make these muffins a success. Enjoy! Set the temperature to 375°F (190°C). This step is key to getting your muffins just right. Line the tin with paper liners or grease it with cooking spray. This helps the muffins come out easily. Combine flour, sugar, baking powder, baking soda, and salt. Make sure to whisk them well for a uniform mix. Blend lemon juice, zest, oil, egg, buttermilk, and vanilla. Whisk until smooth. This mix brings a bright flavor to your muffins. Fold the dry and wet mixtures together gently. Mix just until no dry flour is visible. Remember, a few lumps are okay! Gently fold in fresh or frozen blueberries. This adds bursts of sweet flavor in each muffin. Fill muffin cups about two-thirds full and bake for 18-20 minutes. The muffins should rise nicely and turn golden. Cool muffins in the tin for five minutes. Then, transfer them to a wire rack. This keeps them fluffy and perfect for eating. For the full recipe, check out the complete guide on making luscious lemon blueberry muffins. To get the best texture in your muffins, avoid overmixing the batter. When you mix too much, you make the muffins dense and tough. Instead, mix just until the dry ingredients disappear. A few lumps in the batter is fine. This ensures your muffins stay light and fluffy. You can make your muffins even tastier by adding spices or more zest. A pinch of cinnamon or nutmeg can add warmth. If you love lemon, try adding more lemon zest. This extra zest will boost the fresh lemon flavor, making your muffins pop with citrus goodness. Baking at the right temperature is key to maximum rise. Preheat your oven to 375°F (190°C) to create the perfect environment. Also, fill the muffin cups about two-thirds full; this helps them rise well. Using a good-quality muffin tin can also make a big difference in how they bake. For the full recipe, check the details above. {{image_4}} You can swap buttermilk for Greek yogurt in your muffins. Greek yogurt adds creaminess and tang. It also makes the muffins moist and fluffy. Use the same amount of Greek yogurt as buttermilk. This change boosts protein and lowers fat. It’s a tasty twist worth trying! If you need a gluten-free version, use almond flour or a gluten-free blend. Almond flour gives a nice nutty flavor. It also keeps the muffins moist and tender. If you use a gluten-free blend, check the package for a 1:1 ratio. This option allows everyone to enjoy these muffins. You can add nuts or other fruits for extra flavor. Chopped walnuts or pecans add a delightful crunch. You can also mix in raspberries or strawberries for a fruity twist. Each option changes the taste while keeping the lemon and blueberry base. Experimenting can lead to your new favorite muffin! For the complete recipe, visit the [Full Recipe]. To store your lemon blueberry muffins at room temperature, place them in an airtight container. This keeps them soft and moist. You can also use a zip-top bag. Make sure the muffins are completely cool before you store them. They will stay fresh for up to three days. If you want to save muffins for later, freezing is a great option. Wrap each muffin in plastic wrap tightly. Then, place them in a freezer bag or an airtight container. This helps prevent freezer burn. You can freeze muffins for up to three months. When you are ready to eat them, just take out what you need. To warm muffins and keep them fresh, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10-15 minutes. You can also use a microwave. Just put a muffin on a plate and heat it for about 15-20 seconds. This makes them warm and soft, just like fresh-baked! Yes, you can use frozen blueberries. They work well in this recipe. Frozen berries keep their shape during baking. If you use frozen blueberries, do not thaw them first. This helps avoid a soggy muffin. Fresh blueberries are great too, but frozen are handy when fresh ones are not available. To check if your muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean or with a few moist crumbs, they are ready. If the toothpick has wet batter, bake a few more minutes. Keep an eye on them to avoid overbaking. You can easily swap buttermilk. Use regular milk with a splash of lemon juice or vinegar. Let it sit for 5 minutes to thicken. Another option is plain yogurt, thinned with a bit of milk. Both options keep your muffins tender and moist. To reduce sugar in the muffins, cut back on the granulated sugar. Try using only 1/3 cup instead of 1/2 cup. You can also add more lemon zest for flavor. This helps balance the sweetness without losing taste. We explored how to make tasty lemon blueberry muffins. We covered each ingredient, then shared step-by-step instructions. Tips helped you create perfect muffins with great texture. We also shared fun variations for different diets. Lastly, storage methods keep your muffins fresh longer. Now you have the knowledge to bake and enjoy delicious muffins. Happy baking!](https://spoonfulsavory.com/wp-content/uploads/2025/05/775b0048-5d5c-426e-a983-916605c46dc3-250x250.webp)