Lemon Blueberry Muffins

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I’ve always had a soft spot for a bakery-style muffin—tall, golden-topped, and bursting with flavor. But few combinations make my taste buds sing quite like lemon and blueberry. There’s something magical about the way the tartness of lemon zings through the sweet, juicy pop of blueberries. These Lemon Blueberry Muffins are my go-to when I want something comforting but with a bright, sunny twist.

I love how the crumbly, buttery topping gives way to a moist, tender center that’s generously studded with berries. It’s the kind of muffin that feels indulgent but still fresh, perfect for mornings when I need a cheerful start or an afternoon treat with tea. Whether you’re baking for brunch or meal-prepping for the week, this recipe delivers every time.

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Why You’ll Love This Lemon Blueberry Muffins Recipe

These muffins strike the perfect balance between sweet and tangy, with real lemon zest adding brightness and a crunchy streusel topping for texture. They’re easy to whip up in under an hour and hold up beautifully for several days. Bonus: they freeze like a dream, making them ideal for future snacking. Whether warm from the oven or reheated the next day, the flavor is always spot-on.

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What Kind of Blueberries Should I Use?

When it comes to these Lemon Blueberry Muffins, I’ve tried both fresh and frozen blueberries, and both work beautifully. Fresh blueberries are ideal in peak season—they’re plump, sweet, and bursty. But frozen ones are a reliable year-round option. If using frozen, don’t thaw them before mixing into the batter—just toss them in frozen and give them a quick coating in flour to prevent bleeding. Wild blueberries, which are smaller and a bit more tart, also add a lovely punch of flavor and spread more evenly through the muffin.

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Options for Substitutions

Whether you’re working with dietary restrictions or just missing an ingredient or two, these muffins are flexible.

No lemons? You can use bottled lemon juice in a pinch, though fresh zest adds a noticeable brightness that’s hard to beat.
Out of sour cream? Greek yogurt works as a 1:1 substitute and keeps the muffins just as tender.
Gluten-free option: Swap out the all-purpose flour with a 1:1 gluten-free baking blend—one with xanthan gum included for structure.
Dairy-free alternative: Use a plant-based butter and a dairy-free yogurt. The texture changes only slightly, and the flavor remains excellent.
No blueberries? Raspberries, chopped strawberries, or even blackberries work wonderfully. Just be sure to gently fold them in so they don’t break up too much.

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Ingredients for This Lemon Blueberry Muffins Recipe

All-Purpose Flour
This gives the muffins their structure and soft crumb. It’s the base of the batter and also used in the crumb topping.

Baking Powder & Baking Soda
These leavening agents work together to help the muffins rise tall and fluffy.

Salt
Just a touch balances the sweetness and enhances all the flavors.

Unsalted Butter
Melted butter adds rich flavor and moisture to both the batter and the crumb topping.

Granulated Sugar
It sweetens the muffins and helps create that golden crust on top.

Eggs
Eggs bind the ingredients together and contribute to the moist, tender crumb.

Sour Cream
This keeps the muffins ultra-moist and adds a subtle tang that pairs beautifully with the lemon.

Lemon Zest & Lemon Juice
Fresh lemon zest brings bright, citrusy flavor, while a splash of lemon juice enhances it even more.

Vanilla Extract
Just a little brings depth and warmth to the overall flavor.

Blueberries
The star of the show—juicy, sweet, and perfectly balanced by the lemony batter.

Brown Sugar
Used in the crumble topping for a slight molasses richness and extra crunch.

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Step 1: Prepare the Crumb Topping

In a small bowl, combine flour, brown sugar, and a pinch of salt. Pour in melted butter and stir until the mixture resembles coarse crumbs. Set aside—this is the golden topping that adds that irresistible bakery-style crunch.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed, giving you an even rise.

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Step 3: Combine the Wet Ingredients

In another bowl, whisk together the melted butter, sugar, eggs, sour cream, lemon zest, lemon juice, and vanilla extract. This creates a silky base full of bright flavor and rich moisture.

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Step 4: Add Wet to Dry

Pour the wet mixture into the bowl of dry ingredients and gently fold until just combined. Be careful not to overmix—stir only until no dry flour remains.

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Step 5: Fold in the Blueberries

Toss the blueberries in a little flour (to prevent sinking), then gently fold them into the batter. Use a spatula to avoid crushing the berries.

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Step 6: Fill the Muffin Tin

Line a muffin pan with paper liners or grease the cups well. Spoon the batter evenly into each cup, filling them almost to the top. Sprinkle a generous amount of crumb topping over each one.

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Step 7: Bake

Place the muffins into a preheated oven at 375°F (190°C) and bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

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How Long to Cook the Lemon Blueberry Muffins

These muffins bake best at 375°F (190°C) for 18 to 22 minutes. You’ll know they’re done when the tops are lightly golden and a toothpick inserted in the center comes out mostly clean—with just a few moist crumbs. If you’re baking with frozen berries, you may need to add 1–2 extra minutes. Be careful not to overbake, as that can dry out the crumb.

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Tips for Perfect Lemon Blueberry Muffins

Use room-temperature ingredients
This helps everything blend more smoothly, giving you a uniform batter and better rise.

Coat the blueberries in flour
It’s a small step, but it keeps the berries from sinking to the bottom of the muffin.

Don’t overmix
Mix the batter just until the dry ingredients disappear. Overmixing creates dense, tough muffins.

Fill the muffin cups almost full
This gives you those tall, bakery-style muffin tops.

Chill the crumb topping
If you make the crumb ahead, pop it in the fridge. Cold butter in the topping creates a better texture when baked.

Let them cool in the pan for 5–10 minutes
This helps the muffins set and makes them easier to remove without falling apart.

Try a jumbo muffin tin for café-style muffins
You’ll need to bake a bit longer (22–26 minutes), but the results are bakery-worthy.

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Watch Out for These Mistakes While Cooking

Overmixing the batter
It’s easy to go too far when combining wet and dry ingredients. Overmixing activates the gluten in the flour, leading to dense, rubbery muffins instead of light and fluffy ones.

Skipping the flour coating for blueberries
Uncoated blueberries tend to sink to the bottom. A quick toss in flour keeps them evenly distributed.

Overbaking
Even a few extra minutes can dry out your muffins. Keep an eye on the oven and test with a toothpick at the 18-minute mark.

Using cold butter in the batter
Melted or room-temp butter helps incorporate more smoothly. Cold butter can make your batter lumpy.

Forgetting to zest the lemon before juicing it
It’s much easier to zest a lemon while it’s whole. Once juiced, zesting becomes frustrating and less effective.

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What to Serve With Lemon Blueberry Muffins?

Fresh Berries and Whipped Cream

Add a side of fresh strawberries or raspberries with a dollop of lightly sweetened whipped cream for a lovely brunch pairing.

Greek Yogurt with Honey

A bowl of thick yogurt drizzled with honey makes a tangy, creamy contrast to the sweet muffins.

Scrambled Eggs or Omelets

Something savory on the side, like soft scrambled eggs, balances out the sweetness beautifully.

Herbal Tea or Earl Grey

These muffins pair perfectly with tea—especially lemon or lavender blends.

Vanilla Iced Coffee or Cold Brew

The citrusy brightness of the muffins goes great with chilled coffee drinks, especially in summer.

Maple-Glazed Bacon

Sweet and salty is always a win. A crispy strip or two of bacon adds a savory crunch.

Citrus Salad

A light salad of oranges, grapefruit, and mint adds brightness and freshness to your spread.

Cream Cheese Spread

A schmear of whipped cream cheese—plain or lemon-infused—makes each bite richer and more satisfying.

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Storage Instructions

These Lemon Blueberry Muffins keep well for several days and can also be frozen for longer storage. Once completely cooled, store them in an airtight container at room temperature for up to 3 days. If you want to extend freshness, refrigerate them for up to 5 days—just warm slightly before serving.

To freeze, wrap each muffin individually in plastic wrap or foil and place in a zip-top freezer bag. They’ll stay fresh for up to 3 months. To reheat, microwave a frozen muffin for about 30 seconds or warm it in a 300°F (150°C) oven for 10–12 minutes.

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Estimated Nutrition

Each muffin (based on a batch of 12 standard-sized muffins) is approximately:

• Calories: 230
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 180mg
• Total Carbohydrates: 32g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 4g

Keep in mind, values may vary depending on exact ingredients used and portion size. Using Greek yogurt instead of sour cream or reducing sugar can adjust the final nutritional profile slightly.

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Frequently Asked Questions

Can I make these muffins with frozen blueberries?

Absolutely. Just add them straight from the freezer—no need to thaw. Tossing them in a little flour first helps prevent bleeding and keeps them from sinking.

Can I use lemon extract instead of fresh lemon zest and juice?

You can, but it won’t taste quite as bright or fresh. If you must, use a small amount—about ¼ teaspoon of lemon extract for the zest and juice combined.

Why did my muffins turn out dense?

This usually happens from overmixing the batter or using too much flour. Be sure to spoon and level your flour (don’t scoop), and stop mixing once everything is just combined.

How do I make jumbo-sized muffins with this recipe?

Fill jumbo muffin tins almost to the top and bake at 375°F for about 22–26 minutes. Keep an eye on them and test with a toothpick for doneness.

Can I skip the crumb topping?

You can! The muffins are still delicious without it. For a simpler version, sprinkle just a bit of sugar on top before baking.

What’s the best way to zest a lemon?

Use a fine grater or microplane and zest only the yellow part of the peel. Avoid the white pith underneath—it’s bitter.

Can I use whole wheat flour instead of all-purpose?

Yes, but I recommend using only half whole wheat and half all-purpose to keep the muffins from becoming too dense and heavy.

Do I need to use liners in the muffin pan?

Liners help with easy cleanup and prevent sticking, but you can also grease the pan well with butter or nonstick spray if you prefer them without.

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Conclusion

These Lemon Blueberry Muffins are the kind of treat that bring joy with every bite—bright, fluffy, and loaded with juicy berries. I’ve made them for everything from weekend brunches to weekday breakfasts, and they never disappoint. With a burst of lemon and a golden crumble on top, they feel just a little special without being fussy. Whether you’re an experienced baker or trying muffins for the first time, this recipe is an easy win. Keep a batch on hand—you’ll thank yourself later.

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