Lemon Blueberry Muffins

5 from 1 vote

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Fruity and light, these Lemon Blueberry Muffins are the perfect on-the-go breakfast or sweet treat, and they’re easier than you could imagine to make. This recipe will easily become a dessert and breakfast staple!

Love eating muffins for breakfast? Try these Carrot Cake Muffins or these Apple Cinnamon Muffins too!

Blueberry Lemon Muffin Recipe
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There’s certainly a time and a place for baking from a box, but this isn’t the time, and this isn’t the place. Why? Because these lemon blueberry muffins are SO simple to make that you won’t need or want to use a box! Plus, they incorporate fresh fruit, which is just necessary to boost flavors of legitimate lemon and blueberry.

Table of Contents:

Why You’ll Love This Recipe:

  • They are so easy
  • Great for on the go snacks or a quick breakfast
  • Keep for a while afterwards
  • Delicious


Homemade Blueberry Lemon Muffins
  • All Purpose Flour
  • Granulated Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Whole or Low-fat Plain Yogurt
  • Eggs
  • Lemon Juice– Can be bottled, but preferably fresh because you also need lemon zest
  • Lemon Zest
  • Butter– Preferably unsalted. If you only have salted, don’t add the extra salt
  • Blueberries– Can be fresh or frozen

See recipe card below for full information on ingredients and quantities

Healthy Lemon Blueberry Muffin Recipe

Frequently Asked Questions:

Do you make lemon blueberry muffins with sour cream?

Some recipes for lemon blueberry muffins do call for sour cream to lend a bit more tartness to go with the fruity flavors. That’s a great option if you want to use it, but I generally opt for plain yogurt instead because it has a similar texture and taste, but just a tad lighter.

Can you make lemon blueberry muffins gluten free?

Yes! Make sure you just use a gluten free baking flour, and check that your baking powder is also a gluten free formula. Other than that, you’re good to go following the rest of the recipe.

Easy Blueberry Lemon Muffin Recipe

More Breakfast Muffin Recipes to Consider:

Fruity and light, Blueberry Lemon Muffins are the perfect on-the-go breakfast, and they're easier than you could imagine to make.
5 from 1 vote

Lemon Blueberry Muffins

These Lemon Blueberry Muffins are fruity, light, and perfect for an on-the-go breakfast or sweet treat!
Prep: 10 minutes
Cook: 28 minutes
Total: 38 minutes
Servings: 12 muffins


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup whole or low-fat plain yogurt
  • 2 large eggs
  • 1/4 cup lemon juice
  • 2 tablespoons fresh lemon zest
  • 1/2 cup butter, 1 stick, melted and cooled
  • 1 1/2 cups blueberries, (do not thaw if frozen)
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  • Adjust the oven rack to the middle, and heat the oven to 375 degrees F. Grease a 12-cup muffin tin.
  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
  • In a small bowl (or a 2-cup glass measuring cup), whisk the yogurt, eggs, lemon juice, and lemon zest together until smooth.
  • Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined.
  • Fold in the melted butter.
  • Fold in the blueberries.
  • Grease a 1/3-cup measuring cup, and use it to portion out the batter into each muffin cup.
  • Bake until golden-brown and a toothpick inserted in the center comes out with just a few crumbs on it, about 24 to 28 minutes.
  • Let the muffins cool in the tin for 5 minutes, and then flip them out onto a wire rack. Let them cool for 10 minutes before serving.


  • I make these with all whole-wheat flour or half whole-wheat and half white often, and they turn out perfect. I recommend trying it!
  • To prevent frozen blueberries from sinking to the bottom of the muffin and discoloring the batter, toss the frozen berries in 1 tablespoon of flour before folding them in the batter.


Serving: 1 of 12 muffins, Calories: 270kcal, Carbohydrates: 44g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 51mg, Sodium: 322mg, Potassium: 67mg, Fiber: 1g, Sugar: 19g, Vitamin A: 292IU, Vitamin C: 4mg, Calcium: 72mg, Iron: 2mg
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  1. Natalie says:

    5 stars
    I love blueberry and lemon together! These muffins look and sound so delicious with a cup of coffee ♥

  2. Dana says:

    I notice some of your recipes just have a print only button and some also have a link to ziplist. Just curious if there is a reason they don’t all have a link to ziplist?

    1. Melissa says:

      I started using Ziplist in 2012 when I moved my blog from Blogger to Wordpress, so any recipe before 2012 isn’t formatter with ziplist. One day I’ll go back and change them all… but it’s not too high on my to-do list 🙂 Sorry the others aren’t on there, but thanks for asking!

  3. Shelley Smith says:

    Awww. You are so kind Melissa. I hope you have fun with your family this summer too. Take good care.

  4. Shelley Smith says:

    Today was my 12 yr old daughters 1st day of summer vacation. We celebrated it together by baking these muffins. Since we share a love for all things blueberry/lemon flavored, we pumped up the lemon flavor by drizzling on a lemon glaze. These muffins have the perfect muffin texture and are bursting with delicious blueberry/lemon goodness. Thank you for sharing the great recipe.

    1. Melissa says:

      Nicest. Comment. Ever! Thank you for the feedback and happy summer vacation to you both!!

  5. Chrissi says:

    My love language is words of affirmation- a little compliment or kind word goes a long way in my book!

    ps- I love your fancy blog and am so proud of all you have done with it! Superwoman!

  6. Katie says:

    These muffins look amazing! So pretty 🙂 I’ve thought about reading the love languages book a million times, I think it would be a good thing to do.

    1. Melissa says:

      I liked what I learned about myself from that book as much as I liked what it taught me about others. I’d do it 🙂