Are you a fan of lemon blueberry muffins? We sure are and these delicious muffins are super tasty and full of zest! You will love this easy muffin recipe which is simple to make and a fantastic baking idea to curb your cravings.
Jump to:
💖 Why This Recipe Works
- Bright & Fresh: This Lemon Blueberry Muffin Recipe bursts with zesty lemon and juicy blueberries in every bite.
- Perfect Morning Treat: Great for breakfast, brunch, or a quick snack on the go.
- Soft & Fluffy: Moist muffin centers with golden, bakery-style tops.
🥚Ingredients
- 4 Cups (480gms) All purpose flour
- 2 tsp Baking soda (Not needed if using Self Raising Flour)
- 8 cups of Butter
- 2/8 tsp Salt
- ½ Cup (120 ml) Canola Oil
- 4 Large Eggs (Room temperature)
- 2 Cup (400 Gms) Sugar
- 8 Tbsp Lemon juice
- 4 Tbsp Lemon zest
- 3 tsp Vanilla Extract
- 3 Blueberries (Fresh/frozen)
- Gas Mark 6 or 425o’ F for 40 mins
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🌈 Substitutions and Variations
- Flour alternative: Use whole wheat flour for added fiber and a nuttier flavor.
- Oil substitute: Replace canola oil with melted coconut oil or unsweetened applesauce for a different taste or lower fat content.
- Berry options: Swap blueberries with raspberries or chopped strawberries for a different berry twist.
🔪 How To Make Lemon Blueberry Muffins
- Step 1: Preheat the oven to gas mark 6 (400 Fahrenheit) 200 Celsius. In a bowl combine the butter and sugar. Mix until it forms a creamy paste. Next, add the eggs and canola oil and whisk the ingredients. You can use a hand whisk or an electric whisk.
- Step 2: Next add the flour, baking powder, and salt. Use a sieve to help get any lumps out of the flour. Grate the lemon to create your zest and use a juicer to extract the lemon juice.
- Step 3: Add the blueberries to your muffin batter followed by the lemon juice, lemon zest, and vanilla extract.
- Step 4: Grease your muffin tray using margarine or butter. You can either place the batter directly into the muffin tray or use muffin cases.
- Step 5: Once the batter is ready place the muffin tray in the oven for 40 minutes.
- Step 6: Once the muffins are cooked they will be golden brown. Place your blueberry muffins on the cooling rack. They are now ready to serve.
You may want to add a lemon drizzle to your muffins or serve with ice cream or yogurt.
Can You Store Muffins in the Fridge?
Yes. you can store your lemon blueberry muffins in the fridge in an airtight container for up to 3 days.
How to Reheat These Muffins
To reheat cold muffins simply pop them in the microwave for 30 seconds and they will be just right and ready to enjoy.
👩🍳 Expert Tips
- Rub lemon zest into the sugar before mixing to release essential oils and boost citrus flavor.
- Toss blueberries in a bit of flour to prevent them from sinking during baking.
- Start baking at a higher temperature, then reduce it to create beautifully domed tops.
💭 FAQs
Store them in an airtight container at room temp for 2–3 days, or pop them in the fridge for up to 5 days. They also freeze like a dream—just thaw and warm before serving!
Totally! Don’t thaw them first—just toss in a little flour before mixing to help prevent them from turning the batter purple.
Make sure not to overmix the batter, and don’t skip the sour cream or yogurt—it adds that perfect, tender texture every time.
Absolutely! A simple lemon glaze or a buttery streusel topping makes these muffins even more irresistible.
💖 Serving Suggestions
These are my favorite treats to serve with lemon blueberry muffins:
- Greek yogurt with honey: Creamy, tangy, and just the right touch of sweet.
- Fresh fruit salad: Think melons, berries, and citrus to keep things light and bright.
- Iced vanilla latte: Smooth and chilled with a little caffeine kick to match the muffin’s zing.
🍜 Related Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below! Alternatively, bookmark it in your browser or save to Pinterest.
Lemon Blueberry Muffins
Ingredients
- 4 Cups All purpose flour
- 2 teaspoon Baking soda Not Needed If Using Self Raising Flour
- 8 Cups Butter
- 2/8 teaspoon Salt
- ½ Cup Canola Oil
- 4 Large Eggs Room Temperature
- 2 Cup Sugar
- 8 tablespoon Lemon Juice
- 4 tablespoon Lemon Zest
- 3 teaspoon Vanilla Extract
- 3 Blueberries Fresh Or Frozen
Instructions
- Preheat the oven at gas mark 6 (400 fahrenheit) 200 celsius.
- In a bowl combine the butter and sugar. Mix until it forms a creamy paste. Next add the eggs and canola oil and whisk the ingredients. You can use a hand whisk or electric whisk.
- Next add the flour, baking powder and salt. Use a sieve to help get any lumps out of the flour.
- Grate the lemon to create your zest and use a juicer to extract the lemon juice.
- Add the blueberries to your muffin batter followed by the lemon juice, lemon zest and vanilla extract.
- Grease your muffin tray using margarine or butter. You can either place the batter directly into the muffin tray or use muffin cases.
- Once the batter is ready place the muffin tray in the oven for 40 minutes.
- Once the muffins are cooked they will be golden brown. Place your blueberry muffins on the cooling rack. They are now ready to serve.
Notes
Nutrition
Looking for more fantastic recipes? Why not try out the following?
Leave a Reply