Lemon Blueberry Muffin Recipe

Lemon blueberry muffins are the perfect combination of bright citrus and juicy berries, offering bakery-style flavor with every bite.

These muffins feature a moist, tender crumb and tall, golden domes, thanks to the right mixing techniques and oven settings.

Using fresh or frozen blueberries, real lemon zest, and an optional lemon glaze, this recipe creates a breakfast, snack, or brunch treat that tastes as good as it looks.

Whether you’re baking for a family gathering or meal-prepping for the week, these muffins deliver consistent results, a pop of flavor, and crowd-pleasing appeal.

Ingredients Checklist

Gathering the right ingredients in advance will make your baking process smooth and enjoyable. Use fresh, quality products for the brightest flavor and best texture.

• Muffin Batter

  • 2 cups (250g) all-purpose flour, plus 1 tablespoon for blueberries

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon fine salt

  • 1 cup (200g) granulated sugar

  • 2 teaspoons fresh lemon zest (about 1 large lemon)

  • 2 large eggs, at room temperature

  • ½ cup (120ml) neutral oil (such as canola or vegetable)

  • 1 cup (240g) sour cream or plain Greek yogurt, at room temperature

  • ¼ cup (60ml) freshly squeezed lemon juice

  • 1 teaspoon pure vanilla extract

  • 1½ cups (225g) fresh or frozen blueberries (do not thaw if frozen)

• Crunchy Topping (Optional, for true bakery style)

  • 2 tablespoons unsalted butter, melted

  • 2 tablespoons all-purpose flour

  • 2 tablespoons granulated sugar

  • ¼ cup raw or turbinado sugar (for sprinkling)

• Lemon Glaze (Optional)

  • 1 cup (120g) confectioners’ sugar, sifted

  • 1½ to 2 tablespoons lemon juice

Step-by-Step Instructions

Following each step carefully will help you create muffins with tall tops, juicy berries, and a tender crumb. Here’s how to get bakery-quality results every time.

• 1. Prep Work and Pan Setup

  • Preheat your oven to 425°F (218°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.

  • If using frozen blueberries, keep them in the freezer until just before folding into the batter.

• 2. Mix Dry Ingredients

  • In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined.

  • Add the granulated sugar and lemon zest, rubbing the zest into the sugar with your fingers to release the oils for more flavor.

• 3. Combine Wet Ingredients

  • In a medium bowl, whisk together eggs, oil, sour cream (or yogurt), lemon juice, and vanilla until smooth and fully blended.

• 4. Assemble the Batter

  • Pour the wet ingredients into the dry mixture. Gently fold with a spatula until just combined—overmixing leads to dense muffins.

  • Toss blueberries in 1 tablespoon flour, then gently fold them into the batter. The flour helps keep the berries suspended.

• 5. Fill the Muffin Tin

  • Fill each muffin cup all the way to the top for high muffin domes. If desired, top with a sprinkle of raw sugar for a crunchy finish.

• 6. Prepare Crunchy Topping (Optional)

  • In a small bowl, mix melted butter, flour, and granulated sugar until crumbly. Sprinkle a little of the mixture over each muffin for extra crunch.

• 7. Bake

  • Bake at 425°F (218°C) for 5 minutes, then lower the temperature to 350°F (177°C) without opening the oven door. Continue baking for 12–16 minutes, until muffins are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

• 8. Make the Lemon Glaze (Optional)

  • Whisk confectioners’ sugar with lemon juice until smooth and thick but pourable. Drizzle over completely cooled muffins.

Tips for Perfect Results

For muffins with tall domes and a delicate crumb, attention to detail and the right methods make all the difference.

• Always use room temperature eggs and sour cream/yogurt for better blending.

• For higher muffin tops, start with a burst of high heat, then lower it to finish baking.

• Don’t overmix; stir batter until just combined to avoid tough muffins.

• Coating blueberries in flour helps prevent them from sinking.

• Use fresh lemon zest and juice—bottled juice won’t provide the same brightness.

• For an extra citrus kick, add a drop of lemon extract to the batter.

• If using frozen berries, add them straight from the freezer to minimize bleeding.

• Let muffins cool before glazing or they will absorb the glaze.

Serving Suggestions

Serving lemon blueberry muffins with the right sides or additions turns them into a special treat for any occasion.

• Serve warm for breakfast with softened butter or a swipe of lemon curd.

• Pair with a creamy Greek yogurt and extra fresh berries for a balanced brunch.

• Enjoy with a cup of tea, coffee, or an iced lemon spritzer.

• Add a simple fruit salad on the side for a colorful breakfast spread.

• For a dessert twist, split a muffin and top with a scoop of vanilla bean ice cream and fresh blueberry sauce.

Final Thoughts

Lemon blueberry muffins are the ultimate bakery-inspired treat that brings together classic flavors and a crowd-pleasing texture. This recipe has been carefully crafted for reliability, bold citrus flavor, and juicy bursts of berries.

With professional mixing techniques, high dome baking secrets, and versatile options for toppings and storage, you can count on these muffins to impress every time.

Bake a batch for family, friends, or simply to brighten your own mornings—and enjoy every tender, flavorful bite.