Lemon Blueberry Muffins

By Maria Lichty

Updated June 06, 2025

Quick Summary

These Lemon Blueberry Muffins are soft, flavorful, and bursting with fresh citrus and juicy berries. Topped with a tangy lemon glaze, they strike the perfect balance between sweet and tart. Easy to make and freezer-friendly, they’re ideal for breakfast, snacks, or sharing with friends.

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Lemon Blueberry Muffins (Moist, Easy & Bursting with Flavor!)

I genuinely love baking muffins . There’s just something about pulling a warm, fluffy muffin out of the oven that feels so comforting—like a little everyday luxury. Whether it’s part of a slow weekend breakfast, a quick snack, or something sweet to tuck into a lunchbox, muffins are always a good idea in my book.

These Lemon Blueberry Muffins are one of my all-time favorites. They’re soft and tender with a pop of fresh blueberries and a bright burst of lemon in every bite. And that glaze? It adds just the right tangy-sweet finish.

They feel bakery-worthy, but they’re simple enough to whip up on a weekday morning. If you love a muffin that’s full of flavor and easy to make, I think you’ll be just as obsessed with these as I am. Bonus, my kids love them too!

FEATURED COMMENT:Made these today and they are just perfect! Thank you so much for an easy to follow recipe that turns out beautifully and tastes great . I followed instructions exactly as written and wouldn’t change a thing .-Becca

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some ingredient notes before you get started.

• Lemons : You’ll need both the zest and juice—fresh is best! The zest packs the most intense lemon flavor, while the juice adds brightness and tang. Use a microplane to zest the lemons and then use a lemon squeezer for easy juicing.
• Room Temperature Butter : Using softened butter (not melted) helps create a fluffy, tender texture with a classic buttery taste. Make sure it’s soft enough to cream easily with sugar.
• Whole Milk : Whole milk adds moisture and richness to the batter without making it too heavy. Room temperature milk also helps everything mix together smoothly.
• Blueberries : Fresh or frozen blueberries both work beautifully. If using frozen, don’t thaw—just toss them with a bit of flour to help prevent them from sinking or streaking the batter.

How to Make Lemon Blueberry Muffins

• Start by preheating your oven to 350°F and lining a muffin tin with paper liners (or you can grease the pan). This way, you’re ready to go once the batter’s mixed.
• In one bowl, whisk together your dry ingredients—flour, baking powder, and salt. Nothing fancy here, just give it a quick stir to make sure everything’s evenly combined.

• In a small bowl, combine the granulated sugar and lemon zest. Then, using your fingers, gently rub the zest into the sugar until fragrant. This simple trick helps release the oils from the zest and infuses the muffins with bright lemon flavor right from the start.
• Cream together the lemon sugar mixture with the room temperature butter until light and fluffy.
• Then beat in the eggs, whole milk, lemon juice, and vanilla extract. The batter will smell fresh and citrusy!

• Add the dry ingredients, mixing just until everything is combined. Overmixing can lead to dense muffins, so go easy here.
• Gently fold the blueberries into the batter.

• Spoon the batter into your muffin cups, about ¾ full. If you want taller, more domed muffins , try filling every other cup instead of all 12. This gives each muffin more room to rise and encourages better airflow around each one while baking.
• Bake for 20 to 25 minutes. You’ll know they’re ready when the tops are golden and a toothpick comes out clean.

• Let the muffins cool in the pan for a few minutes before transferring to a wire rack.
• Once they’re completely cool, whip up a quick lemon glaze by stirring together confectioner’s sugar and fresh lemon juice. Drizzle it over the muffins and let it set, or don’t—no one will judge if you dig in right away! I can never wait!

Muffins

Lemon Blueberry Muffins with Lemon Glaze

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For the muffins:

• 2 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar
• 2 teaspoons lemon zest
• 1/2 cup unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1/2 cup whole milk, at room temperature
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup blueberries, fresh or frozen

For the lemon glaze:

• 1 cup confectioner’s sugar
• 2 tablespoons fresh lemon juice

Instructions

• Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
• In a small bowl, whisk together flour, baking powder and salt. Set aside.
• In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
• In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, milk, lemon juice, and vanilla. Mix until combined.
• Add flour mixture and mix on low until just combined. Gently fold in the blueberries.
• Divide batter evenly into 12 muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
• While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the confectioner’s sugar and lemon juice. Drizzle the glaze over the muffins. Let the muffins sit until the glaze sets. Serve!

Notes

Nutrition

Have you tried this recipe?

Muffin Variations

• Use white whole-wheat flour or all-purpose gluten-free flour .
• I like using whole milk for extra richness and a tender crumb, but feel free to substitute with your favorite dairy-free or lower-fat milk if needed.
• Swap blueberries with raspberries or blackberries .
• Add poppy seeds for a slight little crunch!
• Omit the glaze and sprinkle liberally with turbinado sugar before baking.
• Add a streusel topping for an extra decadent muffin.

More Muffin Recipes:

• Blueberry Muffins
• Strawberry Muffins
• Chocolate Chip Muffins
• Raspberry Muffins
• Banana Muffins
• Lemon Poppy Seed Muffins

Lemon Blueberry Muffins with Lemon Glaze

Recipe from Two Peas and Their Pod

Ingredients

For the muffins:

• 2 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar
• 2 teaspoons lemon zest
• 1/2 cup unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1/2 cup whole milk, at room temperature
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup blueberries, fresh or frozen

For the lemon glaze:

• 1 cup confectioner’s sugar
• 2 tablespoons fresh lemon juice

Instructions

• Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
• In a small bowl, whisk together flour, baking powder and salt. Set aside.
• In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
• In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, milk, lemon juice, and vanilla. Mix until combined.
• Add flour mixture and mix on low until just combined. Gently fold in the blueberries.
• Divide batter evenly into 12 muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
• While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the confectioner’s sugar and lemon juice. Drizzle the glaze over the muffins. Let the muffins sit until the glaze sets. Serve!

Notes

Nutrition