Best Lemon Blueberry Muffins (Soft, Moist & Easy Recipe)
There is something about the combination of bright, fresh lemon and sweet, juicy blueberries that makes these Lemon Blueberry Muffins completely irresistible. They’re soft, fluffy, perfectly moist, and taste like they came straight from a bakery—but they are homemade and they are surprisingly easy to make.
If you’ve ever been disappointed by dry or bland muffins, this recipe is going to change that. These muffins are packed with flavor, have a tender crumb, and rise beautifully every time. Whether you’re making them for a quick breakfast, weekend brunch, or an afternoon treat, they’re always a hit with family and friends.
Plus, this recipe uses simple ingredients you likely already have on hand, and it comes together quickly—no complicated steps or special equipment needed.
They freeze well for a quick breakfast or snack. It is always great to have a few breakfast, lunch or dinner foods frozen in the freezer and ready to use at any moment! My kids and grandkids are always hungry when they come visit and the kids are always hungry after school. These are great to have on hand for those times.
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Helpful Tools You’ll Need For This Muffin Recipe:
Cookie Scoops-for getting each muffin cup filled evenly
Why I Love & You’ll Love This Recipe:
- Soft, fluffy texture
- Bursting with fresh blueberries and a bright lemon flavor
- Easy to make
- Ready in under 30 minutes
- Perfect for breakfast, snacks, or brunch
- Freezer-friendly for meal prep
- Lemony glaze over the top 😊
FAQs:
How do I keep blueberries from sinking in muffins?
Toss the blueberries in a little flour before folding them into the batter. This helps them stay evenly distributed. The instructions for this are in the recipe below.
Can I use frozen blueberries?
Yes! Use them straight from the freezer—don’t thaw—to prevent bleeding. You may need to add 1-2 minutes to the baking time, watch closely so you do not over bake the muffins.
How do I make muffins more moist?
Use ingredients like sour cream and buttermilk, and avoid over mixing the batter. Just mix until moistened.
Can I make these ahead of time?
Absolutely! Store at room temperature for 2–3 days or freeze for up to 3 months.
Why are my muffins dense?
Overmixing the batter can lead to dense muffins. Mix just until combined.
Ingredients Needed For Lemon Blueberry Muffins:
- 3/4 cup sugar
- 1/2 cup avocado oil
- 2 tbsps sour cream
- 2 large eggs
- 2/3 cup buttermilk
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tsp lemon zest
- 1 cup fresh blueberries
- 1/2 tbsp flour for coating blueberries-this helps the blueberries not all drop to the bottom of the muffin cup
Lemon Glaze:
- 1/4 cup sugar
- 3 1/2 tbsps fresh lemon juice
Cook’s Note:
- Use fresh lemon juice AND zest for the best flavor
- Don’t overmix—this is the #1 mistake
- Fill muffin cups ¾ full for perfect rise
- Let muffins cool slightly before removing from pan
Variations For This Lemon Blueberry Muffin Recipe:
- Add a crumb topping-Try this Muffin Crumb Topping
- Drizzle with melted white melting wafers with a little lemon extract mixed in
- Swap blueberries for raspberries
- Add white chocolate chips
- Make mini muffins for kids
Looking For Something To Serve With Lemon Blueberry Muffins?
- Eggs over medium, scrambled or a breakfast casserole
- Fresh fruit
- Fresh fruit salad
- Bacon or sausage links
- Yogurt or yogurt parfaits
- Smoothies
- Hot Cocoa during winter or Christmas
How to Store Muffins:
- Store at room temperature for 2–3
- Refrigerate for 3-5 days
- Freeze for up to 3 months
How To Make Lemon Blueberry Muffins:
- In a medium to large mixing bowl, combine the 3/4 cup sugar, avocado oil, sour cream and eggs. Whisk with a wire whisk until well blended.
- Next, whisk in buttermilk. You can combine this step with step number one-I just like to whisk my sugar, sour cream, oil and eggs well, before adding in the buttermilk. I want to make sure the eggs, oil and sour cream get mixed well before the thick buttermilk goes in.
- Add flour, baking soda, salt and lemon zest to the sugar mixture. Stir with a spoon until just moistened.
- Coat blueberries in 1/2 tablespoon flour. Then, fold the blueberries into the batter carefully. If you stir them in too much, you will have a purple tint to your muffins-don’t do it.
- Fill 12 muffin cups with the batter.
- Bake in a 350 degree oven for 15 to 18 minutes (ovens vary). Check with a toothpick to see if the batter is cooked through-toothpick will come out clean.
- While the muffins bake, make the glaze.
- In a small bowl, mix the sugar and fresh squeezed lemon juice until the sugar has dissolved. Set aside.
- When the muffins are cooked-not over cooked, remove them from the oven and let them sit in the pan for 1-2 minutes.
- Remove from the pan and place on a cooling rack.
- Immediately coat each muffin with the glaze. Serve with eggs and/or fruit.
Other Muffin Recipes You Will Love: 💕
Double Chocolate Muffins-Costco Copycat
Pumpkin Chocolate Chip Muffins
Try These Breakfast Recipes:
Bacon Mushroom Breakfast Casserole
Lit’l Smokies Breakfast Casserole
Breakfast Stuffed French Bread
Lemon Blueberry Muffins
Lemon Blueberry Muffins are an easy bakery-style muffin recipe perfect for breakfast or snacks!
Ingredients
- 3/4 cup sugar
- 1/2 cup avocado oil
- 2 tbsps sour cream
- 2 large eggs
- 2/3 cup buttermilk
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tsp lemon zest
- 1 cup fresh blueberries
- 1/2 tbsp flour for coating blueberries
Lemon Glaze:
- 1/4 cup sugar
- 3 1/2 tbsps fresh lemon juice
Instructions
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In a medium to large mixing bowl, combine 3/4 cup sugar, avocado oil, sour cream and eggs. Whisk with a wire whisk until well blended.
-
Next, whisk in buttermilk.
-
Add flour, baking soda, salt and lemon zest to the sugar mixture. Stir with a spoon until just moistened.
-
Coat blueberries in 1/2 tablespoon flour. Then, fold the blueberries into the batter carefully. If you stir them in too much, you will have a purple tint to your muffins-don't do it.
-
Fill 12 muffin cups with the batter.
-
Bake in a 350 degree oven for 15 to 18 minutes (ovens vary). Check with a toothpick to see if the batter is cooked through-toothpick will come out clean.
-
While the muffins bake, make the glaze.
-
In a small bowl, mix the sugar and fresh squeezed lemon juice until the sugar has dissolved. Set aside.
-
When the muffins are cooked-not over cooked, remove them from the oven and let them sit in the pan for 1-2 minutes.
-
Remove from the pan and place on a cooling rack.
-
Immediately coat each muffin with the glaze. Serve with eggs and/or fruit.
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