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Freshly baked blueberry lemon muffins cooling on a wire rack with lemon and blueberries

Blueberry Lemon Muffins – Soft and Fluffy Breakfast Treat

Soft and fluffy blueberry lemon muffins filled with juicy blueberries and bright lemon flavor. An easy homemade breakfast treat perfect for brunch, snacks, or meal prep.
Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • Dry ingredients
  • 2 cups 250 g all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Wet ingredients
  • 3/4 cup 150 g granulated sugar
  • 2 large eggs
  • 1/2 cup 120 ml vegetable oil or melted butter
  • 3/4 cup 180 ml plain yogurt or sour cream
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • Zest of 1 large lemon
  • Blueberries
  • 1 1/2 cups (225 g) fresh or frozen blueberries
  • 1 tbsp all-purpose flour
  • Optional topping
  • 1 tbsp coarse sugar
  • Extra lemon zest

Equipment

  • 12 cup muffin tin
  • Paper liners
  • Two mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Fine grater or zester

Method
 

  1. Prepare the muffin tin: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    Flour, baking powder, baking soda, and salt whisked together in a mixing bowl
  3. Mix the wet ingredients: In a large bowl, whisk the sugar, eggs, oil, yogurt, vanilla, lemon juice, and lemon zest until smooth and well combined.
  4. Make the batter: Add the dry ingredients to the wet mixture. Fold gently with a spatula until almost combined. Do not overmix.
    Blueberry lemon muffin batter gently folded with a spatula in a mixing bowl
  5. Add blueberries and bake: Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter. Divide the batter evenly between the muffin cups, sprinkle with coarse sugar if desired, and bake for 18–22 minutes.
    Blueberry lemon muffin batter divided into lined muffin cups and topped with coarse sugar
  6. Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.
    Freshly baked blueberry lemon muffins cooling on a wire rack with lemon and blueberries

Notes

  • Fresh or frozen blueberries both work; do not thaw frozen berries.
  • Tossing the blueberries with flour helps prevent them from sinking.
  • Mix the batter only until combined to keep the muffins soft.
  • Store in an airtight container for up to 3 days.
  • Freeze individually for up to 2 months.