New Recipe: Lemon Blueberry Muffins with Real Home Cook Charm

Let Me Tell You About My Lemon Blueberry Muffins

Okay, so first things first—every time I make these muffins, I end up remembering this one summer when my cousin and I tried to see who could eat more muffins (spoiler: I lost, but only because he hid a few in his hoodie). There’s just something about the combo of tart lemon and sweet, juicy blueberries that makes you forget your troubles—even if it’s just for breakfast or a mid-afternoon snack. And to be honest, half the reason I bake these is because my kitchen smells like a little slice of sunshine afterwards. (Just don’t ask about the time I forgot the sugar, yikes…)

Why You’ll Love Making (and Eating) These

I whip these up when I need to use up blueberries that are on the edge (you know that look they get). My family goes bananas (wrong fruit, I know) for these because they’re that perfect balance—bright, sweet, and not too fussy. Oh, and honestly, if you’ve ever cursed at sticky muffin pans or muffins that glue themselves in place, I’ve been there. These come out easily, and if they don’t, well, crumbs taste good too.

Gather Your Ingredients (or Whatever You’ve Got on Hand)

• 2 cups (about 250g) all-purpose flour (I used whole wheat once—it made them super hearty, not bad!)
• 3/4 cup sugar (my gran says brown sugar is fine, and I honestly can’t tell the difference)
• 2 tsp baking powder (heaping, not flat—I like a big rise)
• 1/2 tsp baking soda
• 1/2 tsp salt (sometimes I forget this, don’t. It matters)
• 1/2 cup (120ml) milk (I’ve swapped in oat milk in a pinch; honestly, it works!)
• 1/4 cup (60ml) plain yogurt or sour cream (Greek yogurt is my go-to, but any will do)
• 1/3 cup (80ml) melted butter (or a bit less oil—not the healthiest but, you know…)
• 2 large eggs (if you’re out, one flaxseed egg kind of works, but they get denser)
• Zest of 1 lemon (sometimes I go for 2 because I love that zing)
• 2 tbsp lemon juice (bottled is okay, but fresh is always brighter)
• 1 1/2 cups blueberries (fresh or frozen—just don’t thaw them or things get weirdly blue)
• 1 tsp vanilla extract (I swear by the real stuff, but the cheap stuff hides okay here)

How I Throw These Together (Step by Step, Sort of)

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan—paper liners or a greased pan both work, but don’t stress if you run out; just grease well.
2. Mix your dry stuff: In a big bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Sometimes I get lazy and just stir with a fork. Works fine.
3. Combine the wet things: In another bowl (or a giant measuring jug if I don’t want to dirty more dishes), whisk the eggs, milk, yogurt, melted butter, lemon zest, juice, and vanilla. It might look a bit lumpy—don’t panic.
4. Bring it all together: Pour the wet mix into the dry. Gently fold just until you don’t see dry flour anymore. Don’t overmix—trust me, I’ve made rubbery muffins before, and nobody wants that.
5. Toss in those blueberries: I like to toss mine in a spoonful of flour first (old baker’s trick to stop them sinking, though I sometimes forget and it’s still fine). Fold them in gently—this is where I usually sneak a berry or two.
6. Scoop into muffin cups: Fill them up about 3/4 full. Sometimes I go a little overboard, so if you end up with 11 giant muffins, just call it rustic.
7. Bake: Pop them in the oven for 18–22 minutes, or until they’re golden on top and a toothpick comes out clean (or with a few crumbs—sometimes the blueberries make it look underdone, but it’s just juicy).
8. Cool: Let them sit in the pan for 5 minutes, then move to a wire rack. If you don’t have one, just turn them on their sides in the pan. (I’ve done that plenty.)

Notes From My Actual Kitchen

• Honestly, I used to skip the lemon zest because I thought it was a faff, but really, it’s what makes these pop. Don’t skip it unless you absolutely have to (or you forgot to buy lemons, which happens…)
• Frozen blueberries are fine—don’t bother thawing, just toss them right in. One time I thawed them and my batter turned a weird grayy purple; not pretty.
• If you like things sweeter, sprinkle a little sugar on top before baking. My kids love that crunch, though I don’t bother every time.

Variations I’ve Fiddled With (Some Hits, Some Misses)

• Swapped blueberries for raspberries once—good, but a little tart. Next time I’d add more sugar.
• I tried using orange instead of lemon. Not bad, but the flavor’s a bit mellow. Probably wouldn’t win any prizes.
• Once, I folded in some white chocolate chips. Too sweet for me but my niece devoured them, so I guess it depends…
• Gluten-free flour works (Bob’s Red Mill is my go-to), but the muffins get a tad crumbly. Not a disaster, just different.

Equipment (and What To Do If You’re Missing Something)

• Muffin tin (standard 12-cup—though I once used a silicone one; honestly, I prefer metal).
• Mixing bowls—though I’ve made these in a soup pot before. No shame.
• Whisk or big fork. If you’re out of whisks, a fork and some elbow grease works just fine.
• Microplane for zesting—but if you don’t have one, I’ve used the side of a box grater (just don’t grate your knuckles…)

How Long Do They Stay Good? (If You Can Resist)

These will keep in an airtight container for about 3 days at room temp. But, honestly, in my house they’re gone within a day. If you want to freeze them, wrap in foil and pop in a freezer bag—they thaw pretty well, though I think they taste better fresh (or maybe that’s just my impatience talking!).

Serving: Here’s How We Do It

My favorite way? Warmed up, split in half, with a smear of salted butter. My partner likes them with a dollop of Greek yogurt and a little extra lemon zest. And if it’s a special breakfast, we lay them out with a big pot of tea and pretend we’re at a fancy café (minus the fancy prices).

Lessons I’ve Learned the Hard Way (Pro Tips)

• Once I tried to skip the cooling step and the muffins stuck. Just wait 5 minutes, trust me—unless you like eating muffins with a spoon (I mean, no judgment).
• If you use frozen berries, don’t overmix. Actually, just don’t overmix ever.
• I once used too little lemon zest. On second thought, more is always better, at least for me.

Questions I’ve Actually Been Asked (FAQs)

• Can I make these vegan? Yep, swap in non-dairy yogurt, plant milk, and a flax egg. They’re a bit denser but still tasty.
• Do I have to use fresh blueberries? Not at all. Frozen are fine—just don’t thaw or your batter goes purple. Unless you like purple, then go for it!
• Why are my muffins tough? You probably mixed too much. Or maybe the baking powder was old; I had that once. Fresh is best.
• Can I double this? Sure, just use two pans or bake in batches. But keep an eye on the oven; sometimes they do their own thing.
• Can I use muffin mix instead? You could, but honestly, this recipe is just as easy (and you know what’s in it).

One Last Thought (and a Digression)

Sometimes I make these just for the excuse to play some music and pretend I’m on a cooking show—does anyone else do that, or is it just me? If you want more muffin ideas, I’ve gotten great inspiration here and here—both sites make me hungry just browsing. Anyway, hope these muffins make your day a bit brighter, even if your kitchen turns into a bit of a disaster like mine usually does. Enjoy!

★★★★★ 4.60 from 125 ratings

Lemon Blueberry Muffins

yield: 12 muffins

prep: 15 mins

cook: 22 mins

total: 37 mins

These Lemon Blueberry Muffins are moist, fluffy, and bursting with fresh blueberries and zesty lemon flavor. Perfect for breakfast or a sweet snack.

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Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

Instructions

1. 1
   Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
2. 2
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. 3
   In another bowl, whisk the eggs, melted butter, milk, lemon zest, lemon juice, and vanilla extract until well combined.
4. 4
   Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.
5. 5
   Divide the batter evenly among the muffin cups. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
6. 6
   Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210 caloriescal

Protein: 3gg

Fat: 8gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 32gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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