These light and fluffy lemon blueberry muffins taste just as good—or better!—than any bakery version. Greek yogurt keeps them extra moist, creamed butter creates a wonderfully soft and fluffy texture, and blueberries and lemon add a burst of flavor. Sprinkle each muffin with a lemony-brown sugar crumb topping for a sweet finishing touch.
One reader, Cathy, commented: “I made these today. They were moist, had a nice crumb, and an excellent balance of flavor. I will definitely make these again. Thanks for an awesome recipe! ★★★★★“
It’s no secret that I have a soft spot in my heart (err… stomach?) for the delightful flavor duo of lemon + blueberry. Desserts like lemon blueberry cheesecake bars, lemony blueberry galette, and lemon blueberry tart are always a refreshing change from rich chocolate. But these light and fruity flavors also make for a wonderful breakfast treat or anytime snack, especially when topped with a zesty-sweet crumble that takes these humble muffins to new heights. They’re also a lovely choice for your Easter brunch recipes and add such a beautiful pop of color to your table!
Why You’ll Love These Lemon Blueberry Muffins
- Bursting with juicy blueberries and fresh lemon flavor
- Soft, tender, and cakey, like a muffin version of this popular lemon blueberry cake
- Easy to prepare
- Can use fresh or frozen blueberries—so convenient
- Topped with a delicious crumb, like your favorite bakery muffin
Ingredients You Need
Today’s lemon blueberry muffin recipe is a variation of my basic muffin recipe. I slightly reduced the butter because I found the muffins too fragile with the lemon juice and so many blueberries. (You’ll use the rest of the stick of butter in the topping!)
This batter can be used to create endless muffin varieties and you’ll see it again in my classic blueberry muffins, peach muffins, cranberry orange muffins, apple cinnamon muffins, lemon poppy seed muffins, and more.
Here are all of the ingredients you need for the muffin batter, and why each is important:
- Flour: All-purpose flour is the base of these muffins.
- Baking Soda & Baking Powder: Both leaveners help the muffins rise. See my trick below for super-tall bakery-style muffin tops.
- Salt & Vanilla Extract: Salt and pure vanilla extract add flavor. Try using homemade vanilla extract.
- Butter: We use creamed butter for a lighter, fluffier texture. My orange lemon poppy seed muffins are made with melted butter for a denser, heartier texture.
- Sugar: In my muffin recipe, I swap between brown sugar and granulated sugar. I like to use granulated sugar in today’s muffins so the lemon flavor really shines, but like to use brown sugar in my blueberry muffins for a little extra flavor.
- Eggs: 2 eggs bind everything together.
- Yogurt: Greek yogurt adds moisture. Use your favorite yogurt—I prefer nonfat or low-fat plain Greek yogurt but regular (not Greek) would be just fine, and any fat content. Sour cream is a great substitute if you don’t have yogurt.
- Milk: You can use dairy or nondairy milk.
- Lemon Juice & Lemon Zest: We’re using both, for lots of zingy lemon flavor. Make sure to zest the lemon before slicing and juicing it—much easier to do it in this order!
- Blueberries: You can use fresh or frozen berries. If using frozen, do not thaw before using.
You could also add poppy seeds, like I do in these blackberry lemon poppy seed muffins.
You’ll need a couple mixing bowls and an electric mixer (either a stand mixer or handheld), because we’re creaming the butter and sugar together. If you need a refresher on this step, here is my tutorial on how to cream butter and sugar. From there, it’s as easy as combining dry ingredients in one bowl, and wet in another, and then mixing them together and folding in the blueberries.
Expect a thick and fluffy batter:
Easy Crumb Topping
Today’s crumb topping doesn’t have cinnamon, unlike many streusel recipes. It’s just brown sugary, lemony, and sweet. I love cinnamon in the crumb topping on these blueberry muffins, but here the cinnamon would take away from the zesty lemon in these muffins. And we want that lemon flavor to really shine through!
The crumb topping comes together quickly and easily in the small bowl—just use a fork to combine the melted butter, brown sugar, flour, and lemon zest.
It doesn’t make a large amount, just enough for a little crumble on top of each muffin. You can double it if you want extra crumb.
Baker’s Tip: Gently press the crumbles down into the muffins’ surface before baking, or they will topple off as the muffins rise in the oven.
How to Create the Perfect Tall Muffin Tops
For big bakery-style muffin tops, there are 3 directions to follow closely:
- Make sure your muffin batter is THICK. (This one is!)
- Fill your muffin cups all the way to the top.
- Bake the muffins for 5 minutes at an initial high temperature, then reduce the temperature for the remaining bake time. This initial high oven temperature quickly lifts up the muffin tops. Once the temperature is reduced, the centers of the muffins bake. I do this in all my muffin recipes, including zucchini muffins and banana muffins too!
Not only does this trick create beautifully sky-high muffin tops, it also makes the muffins extra fluffy inside because the tops don’t stay flat.
More Lemon Blueberry Recipes
Lemon Blueberry Muffins
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour
- Yield: 12 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
These light and fluffy lemon blueberry muffins taste just as good—or better!—than any bakery version. Greek yogurt keeps them extra moist, creamed butter creates a wonderfully soft and fluffy texture, and blueberries and lemon add a burst of flavor. The lemony-brown sugar crumb topping adds a sweet finishing touch, but feel free to skip it if desired.
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs, at room temperature
- 1/2 cup (120g) plain Greek yogurt or sour cream, at room temperature*
- 1 and 1/2 teaspoons pure vanilla extract
- 3 Tablespoons (45ml) milk*
- 3 Tablespoons (45ml) fresh lemon juice
- 1 and 1/2 cups (210g) fresh or frozen blueberries, tossed in 1 Tbsp flour*
Crumb Topping
- 1/3 cup (41g) all-purpose flour (spooned & leveled)
- 2 Tablespoons (25g) packed light or dark brown sugar
- 1 teaspoon lemon zest
- 2 Tablespoons (28g) unsalted butter, melted
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Make the muffins: Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the lemon zest and beat on medium speed for 1 minute. Add the eggs, yogurt, and vanilla, and beat for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed.
- With the mixer running on low speed, add the dry ingredients, milk, and lemon juice into the wet ingredients and beat until no flour pockets remain. Gently fold in the blueberries. Avoid over-mixing. Batter is thick and fluffy.
- Spoon the batter into prepared muffin cups, filling them all the way to the top.
- Make the crumb topping: In a small bowl, use a fork to mix all of the crumb topping ingredients together.
- Spoon topping evenly on top of each filled muffin cup, gently pressing it down onto the surface so it sticks. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–24 minutes, give or take.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Enjoy warm, or at room temperature.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Citrus Zester | Citrus Juicer | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand Mixer)
- Yogurt: You can use nonfat or low-fat plain yogurt, Greek or regular. You can also use sour cream.
- Milk: You can use any milk, dairy or nondairy.
- Blueberries: If using frozen blueberries, do not thaw.
- For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6. For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
Reader Comments and Reviews
I chose this recipe because the other ones didn’t include lemon juice, just the zest. They turned out perfect, light and fluffy and a little tart, which I like. I couldn’t find the nutritional information, so I created the recipe in an app I have. If anyone wants to know, this is what I got per muffin (made 12): 316 calories, 16 g. fat, 38 g. carbs, 8 g. protein, and 2 g. fiber. I will definitely be making them again.
I have a question, I too used frozen wild blueberries in my muffins and I felt like it froze the dough it was tough getting them into the muffin tins. Any suggestions? I know you say not to thaw.
Hi Joanne, this is normal! The cold berries will thicken the batter, but it’s best to just keep moving and get them in the oven as best you can.
Thank you so much for the guidance!
I make your best blueberry muffins often. They are a hit with family and friends .
Can I use gf flour in your muffin recipes? I have Bobs Redmill 1:1 baking flour .
Hi Mena! You could try a 1:1 gluten free flour in our muffin recipes, though you can expect slightly different results (we haven’t tested it ourselves).
Hi. Can i use frozen blueberries in the recipe?
Thanks.
Hi Maria, yes, you can use frozen blueberries. If using frozen blueberries, do not thaw.
They are delicious. So fluffy and moist and lemony. I always use gluten free flour and dairy free alternatives and they still worked perfectly.
Thank you
Hi! I’ve made this recipe before and it was delicious. I have a large very ripe banana that needs using would that work in this recipe if I swap out one of the eggs? Many thanks
Can you mix this batter and keep in the refrigerator until ready to bake?
Hi Joanne, we don’t recommend making muffin batter ahead of time. The leaveners are activated once the wet and dry ingredients are mixed together, so the rise will be compromised if the batter is made ahead. It’s best to make it right away after mixing. See the recipe Notes for our recommended make-ahead instructions.
How do you store these muffins with crumb topping?
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Sally these muffins are so good thank you!! Wondering if I can substitute sugar with maple syrup??
Hi Selma! You really need granulated sugar here since the base of the recipe is butter creamed with sugar.
I made this recipe for the first time this morning using a bundlet pan. 12 bundlets. I used butter because I knew based on the other ingredients, it would be fine. They were absolutely declicious. I will make them again using olive oil because they are healthier that way. I filled mine with vanilla ice cream, doesn’t hold but about 2 tablespoons and put a fresh blueberry on top.
Does this need milk? or can it be substituted or left out. Ive run out at home and really want to make these!
Hi Kendyll, yes, you need the milk for moisture and to thin out the batter just a bit. You can use dairy or non-dairy milk.
I have made these and let me assure you, they equal any coffee shop muffin that you can find. Blueberry lemon combo is my absolute favorite in cakes and muffins. Thanks so very much for sharing this!
My absolute favorite lemon blueberry muffin recipe.
Hello, can this be used to make a loaf instead?
Hi Kismat, this recipe would work well in a 9×5-inch loaf pan. You can use the baking time and directions from blueberry muffin bread as a guide.
Absolutely delicious! I made the lemon blueberry muffins for my women’s group and they raved about them.
I don’t see the Calories per muffin though. That would be nice to have.
Hi Leslie, we’re so glad they were a hit! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I love baking especially pies and cookies. Always have a bit of trouble with muffins, either too dense, or don’t rise up. This was a great recipe, and a huge hit with my grandkids! Thankyou
I love baking especially pies and cookies. Always have a bit of trouble with muffins, either too dense, or don’t rise up. This was a great recipe, and a huge hit with my grandkids! Thankyou
Hi
Can raspberries be used? If so the same amount as blueberries? Or should I use your basic muffin recipe
Hi Anna! Yes, raspberries would work, enjoy!
Thank you!
Really lovely recipe. The body of the muffin is light and fluffy with great lemon and vanilla flavour. The only thing I had to sub was the Greek yogurt and I used skyr. My blueberries mostly sunk to the bottom (beautiful hot jammy blueberries at the bottom of my muffin) so I may try adding a few extras to the top after putting them in the baking tray. The crumb topping was not my favourite using the melted butter but that is a personal texture preference. I will make this again with a different crumb topping.
I wasn’t mad about any of that though and managed to eat two before they were still cooling. will make again.
Amazing
Can you substitute buttermilk for the greek yogurt
Hi Sofie, you could use buttermilk to replace both the yogurt and milk.
These muffins are divine!
Can the batter be made and refrigerated overnight to bake fresh in the morning?
Hi Lee, we don’t recommend making muffin batter ahead of time. See recipe Notes for our recommended make-ahead instructions.
So good! Made these with my kids for our family movie night!!
I are these muffins last night and they are unbelievably DELICIO US. So moist and flavourful! Going to make more today..thank you for sharing.
This is one of the best muffin recipes I’ve made! I switched regular all purpose flour for gf Bob’s Red Mill flour and they still turned out great. Everything about these muffins are perfect!
Hey so I love all your recipes. I’ve made quite a few of them, mostly muffins and cookies. I’ve made these lemon blueberry before with regular size muffins. This time I made them as minis and didn’t quite come out how I would like. They didn’t really rise and the cook time was way longer. I had them in for an extra 10-15 mins cause there were so many that didn’t cook through. Followed the instructions for minis and just didn’t come out how I would like. Not sure if I didn’t anything wrong.
Hi Dionisia, We are glad they turned out well for you the first time! Did you make any ingredient substitutions or any changes to the recipe? If they worked for you before, we wonder if an ingredient just wasn’t correct this time.
These muffins are delicious. However, when I made them the 2nd time, the batter was thinner and the blueberries bled into the batter. I followed the directions. I do not know what happened.
Hi Marina, were you using frozen blueberries by chance? They will release more liquid into the batter and cause the colors to bleed.
Best blueberry / lemon muffin recipe ever!! I make this recipe almost every week for my mother during blueberry season and she absolutely love the muffins! Thank you Sally for sharing your recipe with us! ❤️
these came out perfectly. just like the picture. I topped the muffins with a few extra blueberries before adding the crumble because we like ’em. my topping needed a bit more flour to “crumble”. A+
So delicious! Perfectly moist and looked like they were made by a professional baker. Thank you!
Delicious! Light and moist-love the lemon flavor! And the crumb topping!!