Blueberry Lemon Muffins

These blueberry lemon muffins perfectly capture the flavors of summer!
These blueberry lemon muffins perfectly capture the flavors of summer!

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blueberry lemon muffin scaled Blueberry Lemon Muffins

Blueberry Lemon Muffins

These blueberry lemon muffins perfectly capture the flavors of summer! Eat them for breakfast or a snack, they're excellent anytime!
Prep Time 10 minutes
Cook Time 18 minutes
Course bread, Breakfast, Snack
Cuisine American
Servings 16 muffins


  • ½ cup butter (1 stick or 8 Tablespoons)
  • 1 cup sugar
  • Zest of 1 large lemon
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup water
  • 2 Tablespoons lemon juice
  • 1 dry pint fresh blueberries


  • Preheat oven to 375 °F.
  • In a medium bowl, stir together flour, baking powder and salt. Set aside.
  • Pour lemon juice into water and set aside.
  • In a large bowl, cream together butter and sugar using an electric mixer.
  • Add in lemon zest, eggs and vanilla, and beat until well mixed.
  • Add about half of the flour mixture to the wet ingredients and stir until combined.
  • Add half of the water/lemon juice mixture and stir until combined.
  • Add almost all of the remaining flour mixture, reserving about ¼ cup, and stir until combined.
  • Add remaining water/lemon juice mixture and stir until…well, you get it.
  • Toss the blueberries in the remaining flour mixture to coat them, then fold them into the batter.
  • Fill muffin tin sections about ¾ full of batter and bake for 15-18 minutes, until a toothpick inserted in the center of the muffin comes out almost clean.


Tossing the blueberries in the flour helps keep them from all sinking to the bottom of the muffins. 
Keyword blueberry lemon muffin, blueberry muffin, muffin recipe, quick breakfast

Obligatory Fictional Backstory

I do, in fact, know the muffin man. His name is Steve. He lives next door to me on Drury Lane, and he’s the person who taught me how to bake.

One summer, I went to a blueberry patch and picked a peck of fresh blueberries with the thought that I would make a batch of blueberry muffins, using the recipe Steve taught me.

When I got home, though, I had a thought – what if I came up with a recipe of my own? Made it special? Made it truly taste of summer? Steve would be so impressed!

And so I got to work. I zested a lemon and added a teaspoon of the zest to the batter. Upon second thought, I added another. Upon third thought, I added the rest. I wanted to make sure you could taste the lemon. For good measure (and to improve the texture of the finished product) I put in some of the lemon juice, too.

When Steve tasted the finished blueberry lemon muffin, he nearly fainted with shock over how good it was! I suggest you sit down when you take your first bite, just to be on the safe side.

Real Talk

I may be watching too much of the Great British Baking Show….as you may have noticed an uptick in baking recipes. I promise I’ll be back to actual food next week.

I love a good blueberry muffin, and they are hard to find! Most recipes end up being either too sticky and sickly sweet, or far too dry. That’s why I like these blueberry lemon muffins – they’re sweet but not too sweet, and the lemon gives it a nice contrast, but they’re also nice and…..ugh I can’t say it. The “m” word is like the worst word in the English language.

Hit the thesaurus to find an alternate word for the “m” word and it came up with “damp”, “humid”, “soggy”…more proof that the “m” word is the worst word possible to describe food. If you have an alternate let me know.

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