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Lemon Blueberry Muffins

Soft and fluffy, this lemon blueberry muffins recipe is the perfect combination of sweet and tangy. Easy to make and a crowd-pleaser, all picky eaters are guaranteed to devour these lemon blueberry muffins for a yummy afternoon snack or breakfast!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 12 muffins


  • 12-cup muffin tin
  • Medium mixing bowl
  • Small Microwave-Safe Bowl


  • 1 ¾ cup plain flour
  • ½ cup sugar, divided in half
  • 2 ½ tsp. baking powder
  • ¼ - ¾ tsp. salt
  • 1 - 2 tsp. lemon peel, grated
  • 1 egg, beaten
  • ¾ cup milk
  • cup vegetable oil
  • 1 cup blueberries, rinsed & dried, tossed with 2 Tbsp. of sugar
  • 2 Tbsp. butter, melted for topping


  • Preheat oven to 400º
  • Grease a 12-cup muffin tin or line each tin with baking liner or parchment paper.
  • Combine dry ingredients (except for ¼ cup of sugar) in on bowl.
  • Combine liquid ingredients in a larger bowl.
  • Add dry ingredients to liquid ingredients and stir together until mixed well.
  • Fold in blueberries (coated in sugar).
  • Fill each muffin tin until halfway full with batter.
  • Bake at 400º for 20-25 minutes.
  • While muffins are cooking, melt the butter.
  • And place 2 Tbsp. of sugar in a bowl for dipping.
  • While the muffins are still warm, dip the top in melted butter, then dip in sugar.
Keyword breads, breads and muffins, breakfast