Friends, is there any combination that’s better than lemon and blueberries? I combined the classic duo together to create these fluffy and moist Lemon Blueberry Muffins, and they’re absolutely delicious! I made sure to include lots of lemon flavor by including the lemon zest and the juice. Then, to top things off, I made a quick lemon glaze and drizzled it on top. Trust me, these easy lemon blueberry muffins are simply irresistible, and they won’t last long!
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bakery-style lemon blueberry muffins
I’ve made my fair share of muffins over the years, and I’ve got my base recipe down to a tee. It’s light, fluffy, and always turns out perfectly moist—no dry, crumbly muffins here! From there, I’ve been experimenting with different mix-ins. I love my apple cinnamon muffins (a must-try if you love warm, cozy flavors), but these homemade lemon blueberry muffins have definitely taken the top spot on my list. They’re bright and fresh and so incredibly easy to make! This means I can skip the coffee shop line and whip up a batch at home whenever the craving strikes. Budget-friendly AND delicious? Yes, please!
Budget-Saving Tips!
- You can easily stretch this batter and get 12 regular-size muffins. This will reduce the overall cost per muffin and means you’ll have more to enjoy! However, I wanted jumbo-sized, bakery-style muffins, so I divided the batter into ten muffin wells.
- The lemon glaze on top is totally optional, but I rarely turn down an opportunity to make a simple glaze.😊 You’ll already have the lemon zest and juice from making the muffins, so it’s only the powdered sugar you need to add. It’s a pantry staple I like to keep on hand for occasions just like this. But if you don’t have any, don’t worry; you can skip the glaze, and these muffins will still be delicious.
Lemon Blueberry Muffins Recipe
Servings 10 muffinsIngredients
- 2 lemons ($1.16)
- 1 ¾ cup all-purpose flour ($0.36)
- 1 tsp baking powder ($0.06)
- 1 tsp baking soda ($0.04)
- ½ tsp salt ($0.02)
- ¼ tsp cinnamon ($0.03)
- 1 cup granulated sugar ($0.40)
- 4 tbsp salted butter, melted ($0.49)
- 2 Tbsp cooking oil ($0.08)
- ½ cup plain yogurt, room temperature ($0.62)
- 2 large eggs, room temperature ($0.74)
- 1 ½ tsp vanilla extract ($0.95)
- 1 cup blueberries ($1.50)
Glaze (optional)
- 1 cup powdered sugar ($0.55)
- 2 Tbsp lemon juice ($0.00)
- 1 tsp lemon zest ($0.00)
Instructions
- Preheat the oven to 350°F. Wash, zest and juice the lemons. Set the lemon zest and the lemon juice to the side.
- In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
- In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the ingredients together until combined. Now add the room temperature yogurt, room temperature eggs, vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Blend together using the mixer to combine.
- Pour the wet ingredients into the same bowl as the dry ingredients. Stir both together until just combined. Be careful not to overmix at this point.
- Add the blueberries to the bowl and fold them into the batter until just combined.
- Divide the batter between ten or twelve greased or lined muffin wells.
- Bake the muffins for 25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling.
- While the muffins are cooling, make the glaze. In a small bowl combine the powdered sugar, 2 Tbsp of lemon juice, and 1 tsp of lemon zest. Drizzle the glaze over the muffins once they're fully cooled. Enjoy!
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Equipment
- Muffin Pan
- Hand Mixer
Notes
- Fresh blueberries are my preferred choice, but you can also use frozen blueberries. No need to thaw them first!
- Be sure to use room temperature eggs and yogurt. Room temperature ingredients will help the batter come together smoothly and evenly.
- Don’t overmix the batter. Overmixing will cause the muffins to become dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Lemon Blueberry Muffins step-by-step photos
Gather all of your ingredients.
Prep the lemons: Preheat your oven to 350°F. Thoroughly wash, zest, and juice 2 lemons. Place the lemon zest and juice to one side for now.
Mix dry ingredients: Add 1 ¾ cup flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, and ¼ tsp cinnamon to a large mixing bowl. Whisk together until well combined.
Beat in a separate bowl: In a different bowl, add 1 cup granulated sugar, 4 tbsp melted salted butter, and 2 Tbsp cooking oil. Beat these ingredients together using a hand mixer until combined.
Combine: Now add ½ cup room temperature yogurt, 2 large room temperature eggs, 1 ½ tsp vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Use your hand mixer to combine everything together.
Mix wet and dry ingredients together: Pour your wet ingredients into the bowl of dry ingredients. Mix until just combined with no traces of flour left in the batter. Be careful not to overmix the batter.
Add blueberries: Fold 1 cup of fresh blueberries into the batter until just combined. Folding in the blueberries gently will help prevent them from breaking and avoid overmixing the batter.
Put in muffin tin: Evenly divide the batter between ten (or twelve) well-greased or lined muffin wells.
Bake: Bake your lemon blueberry muffins for 25 minutes, or until they’re golden brown on top and a toothpick inserted into the center comes out clean. Let them cool in the muffin pan for about 5 minutes before carefully loosening the edges with a knife. Transfer the muffins to a wire rack to finish cooling.
Make the glaze: While you wait for the muffins to cool, you can make the glaze (this is optional, but recommended!). Pour 1 cup of powdered sugar into a small bowl.
Add 2 Tbsp of lemon juice and 1 tsp of lemon zest to the powdered sugar and combine.
Top the muffins: Drizzle the glaze over your freshly baked blueberry lemon muffins. Enjoy!
Storage Instructions
These lemon and blueberry muffins store really well, and my family loves snacking on them throughout the week. Once cooled and glazed, pop them into an airtight container and keep them in the fridge for 4-5 days. Want to save some for later? They freeze great for up to 3 months—just be sure to freeze them without the glaze. You can let them thaw at room temperature, but if you’re like me and can’t wait, pop them in the microwave for 30 seconds for a quick thaw and warm-up. Add the glaze after thawing, if desired.
Can frozen blueberries be used? They look beautiful especially, with that glaze.