These muffins are for you if you love all things blueberry and can’t resist a good blueberry muffin. The batter is mixed with lemon juice and zest for a soft, fluffy muffin with bright and sunny flavours. The lemon sugar that covers each craggy muffin top is the real star.

How to make Lemon Blueberry Muffins Fluffy

A few simple tips will guarantee fluffy muffins every single time.

  • Use a leavener. Use a leavener. This recipe uses a few teaspoons of baking powder. To get the best results, you must check that it isn’t expired.
  • Do not overmix the batter. Mix the batter until it is well combined.

Can I Use Frozen Blueberries?

Absolutely! You can use frozen blueberries in place of fresh berries if you don’t have fresh ones. You don’t need to thaw the blueberries; add the frozen blueberries into the batter.

How to store lemon blueberry muffins

The lemon-sugar-topped muffins taste best the day they are baked. The leftovers can be stored at room temperature for up to 4 days or frozen for 3 months.

You can soften leftover muffins by dividing them in half and then lightly toasting them in the toaster oven under the broiler or in a skillet on top of the stovetop.

Lemon Blueberry Muffins Recipe


  • Use paper muffin liners and cooking spray
  • 2/3 cup
  • Plus 2 tablespoons of granulated sugar
  • 3
  • Medium lemons
  • 8 tablespoons
  • 1 stick unsalted butter
  • 2 1/2 cups
  • all-purpose flour
  • 2 teaspoons
  • Baking powder
  • 1/2 teaspoon
  • Kosher salt
  • 1 cup
  • Whole or 2% milk
  • 2
  • large eggs
  • 1 teaspoon
  • vanilla extract
  • 1 1/2 cups
  • Fresh or frozen blueberries (about 1 pint; do not thaw).


  1. Place a rack in the main oven. Heat the oven to 350F. Use paper liners to line a 12-well muffin pan or spray the wells with cooking oil.
  2. Combine 2/3 cup and 2 tablespoons of granulated sugar in a medium bowl. The zest of 3 medium lemons should be finely grated into the bowl (3 tablespoons). Use your fingertips to mix the sugar and zest until it is well-combined and fragrant. This should take about 30 seconds. Place about 2 tablespoons of lemon sugar in a small bowl to top. Blend the lemons in a small bowl until 1/4 cup is left.
  3. Place 1 stick of unsalted butter in 4 pieces. Microwave for 20 seconds, stirring in between until the butter is mostly melted. It will take 40-60 seconds to melt. You can melt the mixture in a small saucepan over low heat and pour it into a medium bowl.
  4. Mix 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, and 1/2 teaspoon of kosher salt together in a large bowl.
  5. Mix the lemon sugar, and butter together. Mix the 1 cup whole milk or 2% milk with 2 large eggs and 1 teaspoon vanilla extract. Whisk until combined. Mix the flour mixture with a rubber spatula or wooden spoon until it is well combined. Some lumps can be left. Mix in 1 1/2 cups blueberries. Fold gently to combine. The batter should be thick.
  6. Divide the batter evenly among the muffin wells. Fill each well with enough batter to make a dome. Sprinkle 1/2 teaspoon of the reserved lemon zest on each muffin.
  7. Bake the muffins for 20-25 minutes or until golden brown and have a clean toothpick inserted in the middle. Allow the muffins to cool in the pan for five minutes before taking them out of the pan.


Storage: The muffins can be kept at room temperature in an airtight container for up to five days. You can freeze them and then thaw them at room temperature.