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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 mins
Cook Time 18 mins
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