One of my favorite snacks of all time has to be muffins. I love muffins of all types but my favorite may be these super tasty lemon blueberry muffins. They are incredibly easy to make — even a novice baker can knock these out of the park! Keep reading to see just how simple it is to throw together these show-stopping homemade lemon blueberry muffins!
Simple and Delicious Ingredients
The best part of this recipe has to be its simplicity. Just using fresh and simple ingredients can make such a huge difference in your everyday cooking and baking. For this recipe, we will be using fresh blueberries and fresh lemons to give this the pop of freshness that makes these muffins divine.
Fresh blueberries are not only delicious they also offer so many nutrients and vitamins our bodies crave. Blueberries are full of antioxidants, vitamin c, fiber, vitamin k, and manganese. Blueberries are also 85 percent water, so being a great snack that also keeps you hydrated is another reason why baking with blueberries is so great. With their high water content, they keeps your baked good nice and moist while baking which is perfect.
Using fresh lemons for their juice is way better than using store-bought lemon juice. Fresh lemon juice doesn’t contain any type of preservatives and doesn’t have time to oxidize. This means that store-bought lemon juice has more of a bitter taste versus the beautiful freshness of fresh lemon. Plus while using the fresh lemon for the juice you can also use the zest which just brightens up any dish when baking or cooking!
How To Make Homemade Lemon Blueberry Muffins – Step By Step
Preheat your oven to 350 degrees Fahrenheit.
Measure out 1 cup of fresh blueberries and wash them thoroughly. Once washed place them onto a paper towel or kitchen towel to air dry.
In a large mixing bowl, measure out your dry ingredients: flour, salt, baking soda, and baking powder. Add your ingredients to the mixing bowl and give it a good whisk to ensure all the ingredients are mixed well and any clumps of flour are broken up.
Next, measure out add in your wet ingredients: sugar, egg, oil, vanilla extract, lemon juice, lemon zest, and milk. Whisk all of your ingredients together until they are fully combined. If your batter is a bit thick, that is quite all right!
Grab your blueberries that were air drying and add them right into your batter. Using a stiff spatula gently fold the blueberries into the batter without breaking them apart. It does not need to be fully mixed — again, just enough to incorporate all of the blueberries into the batter.
Line a non-stick muffin pan with muffin liners to prevent any of the muffins from sticking to the pan and add about half a cupcake liner full of batter to each muffin liner.
Bake on the center rack in your preheated oven for about 15 to 20 minutes, or until you can insert a toothpick and it comes out clean.
Can You Freeze Lemon Blueberry Muffins?
The short answer is yes, absolutely! The very best way to freeze your lemon blueberry muffins would be by letting them completely cool and putting them into a freezer-safe ziplock bag or container. These muffins will freeze great for up to 3 months! That way, you can pull one out any time you are craving that delicious lemon and blueberry treat, pop it into your microwave for about 30 seconds, and enjoy it for breakfast, lunch, or any of your snacking desires! I personally love to have a batch of these muffins in my freezer for quick breakfasts on the go! Just grab a muffin with your favorite fruit or yogurt and you are ready to hit the road!
What If I Am Not The Biggest Lemon Fan?
I know a lot of people who don’t love the zesty taste of lemons or limes. Personally, I do not understand this as I add citrus to a lot of my dishes, but, if you really wanted to omit the lemon juice and zest from these lemon blueberry muffins you could and the muffins would bake up perfectly. But, I do think you should try this recipe with the lemons! These lemon blueberry muffins are so delicious with just the right amount of citrus to just add a bright and fresh note to these classic muffins. You may just find yourself liking lemons!
Can You Use Frozen Blueberries For This Lemon Blueberry Muffins Recipe?
I am a huge fan of frozen blueberries for a multitude of reasons, one being that blueberries are probably one of the best freezable fruits, they keep their delicious taste and they cook up just fine! If you are using frozen blueberries for this recipe just remember that you do not need to rinse them or dry them, just toss them into your batter completely frozen and they will bake up like a dream!
Looking For Even More Bluberry Recipes?
Blueberries are probably my favorite fruit to cook and bake with the possibilities are endless for these amazing superfruits! Check out these amazing recipes for even more delicious blueberry goodness!
Ready for more lemon content? Next, visit our lemon trees page to discover more useful and fun information on lemon planting, growing, harvesting, cooking, and more!
Excited for more blueberry content? Then check out our blueberry page to learn all about how to grow, care for, and harvest this delicious fruit!
Still hungry for more? Then discover our other fruit recipes to stock up your kitchen with nature’s healthy and tasty goodies!
- 1 1/2 Cups of All Purposed Flour
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 3/4 Cup Granulated Sugar
- 1 Tablespoon Fresh Lemon Juice
- Zest From One Lemon
- 1 Egg
- 1/4 Cup Olive Oil
- 1/2 Cup Milk (You can substitute Almond or Oat Milk)
- 1 Teaspoon Vanilla Extract
- 1 Cup Fresh Blueberries (You can substitue frozen blueberries as well)
- Preheat your oven to 350 degrees Fahrenheit.
- Measure out 1 cup of fresh blueberries and wash them thoroughly. Once washed place them onto a paper towel or kitchen towel to air dry.
- In a large mixing bowl measure out your dry ingredients, flour, salt, baking soda, and baking powder. Add your ingredients into the mixing bowl and give it a good whisk to ensure all the ingredients are mixed well and any clumps of flour are broken up.
- Next, measure out add in your wet ingredients, sugar, egg, oil, vanilla extract, lemon juice, lemon zest, and milk. Whisk all of your ingredients together until they are fully combined. If your batter is a bit thick that is quite all right!
- Grab your blueberries that were air drying and add them right into your batter. Using a stiff spatula gently fold the blueberries into the batter without breaking them apart. It does not need to be fully mixed again just enough to incorporate all of the blueberries into the batter.
- Line a non-stick muffin pan with muffin liners to prevent any of the muffins from sticking to the pan and add about half a cupcake liner full of batter to each muffin liner.
- Bake on the center rack in your preheated oven for about 15 to 20 minutes or until you can insert a toothpick and it comes out clean.
These lemon blueberry muffins will freeze perfeclty as well! Check the blog post for more information!
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Lauren has three main passions: her family, writing, and gardening! Lauren has spent countless hours in her garden tending to different plants, whether those be beautiful flowers, vegetables, or different perennials.
Rest assured that if it concerns plants and gardens, Lauren has got you covered. So, when needing advice or looking for the best new gardening gadget, you have come to the right place and the right author.