Lemon Blueberry Muffins

Lemon blueberry muffins are fun and easy to make. In just over 30-minutes you'll have eight delicious large muffins stuffed full of blueberry goodness!

Folks, these lemon blueberry muffins are so quick and easy to make.

They've got a delicious moist and soft center and are just bursting with blueberries.

As you loved my lemon blueberry yogurt cake so much I decided to make a different variation of that recipe with these delicious muffins!

So today say hello to these amazing muffins and make your day a good one!

I mean though, muffins loaded with the classic flavours of lemon and blueberries. What's not to love?

We've added these lemon blueberry muffins to our list of family favourites. They really are just so scrumptious.

If you're looking for an amazing bake for the family or as a crowd pleaser then these muffins will not disappoint!

As I mentioned these muffins take hardly any time at all to mix together. So before you know it you'll be smelling the lemon fragrance of these baking in your oven then tucking into their deliciousness!

To keep things as simple and as easy as possible I used my classic method of combining one bowl of wet ingredients with one bowl of dry ingredients for these lemon blueberry muffins.

You’ll find I use this tried and tested simple method with many of my other popular muffin recipes too which you can check out in the list below.

These light and airy blueberry lemon muffins make great little portable snacks too. So can be enjoyed anywhere.

At just 172 calories per muffin compared to shop bought ones which can be up to 400 calories, you have no reason not to enjoy this tasty treat!

Easy Step By Step How to Make The Best Lemon Blueberry Muffins

1. Pre-heat oven to 200C / Fan 180C and line a muffin tray with 8 paper cases.
2. Place flour into a large mixing bowl. Add the baking powder then stir in the sugar and blueberries.
3. In a smaller Pyrex mixing bowl, whisk the eggs, vegetable oil, yogurt and zest and juice of lemon together.
4. Using a plastic spatula gradually fold the wet egg mixture into the dry flour mixture to make a batter.
5. Divide the mixture equally between the 8 paper cases then bake in the centre of your oven for approximately 15 – 18 minutes.
6. Allow to cool a little in the muffin tray before removing and allowing to cool completely on a wire rack.

Questions About These Lemon Blueberry Muffins

• Can I use frozen blueberries instead of fresh? Yes you can just add them into the mixture when they are still frozen.
• Can I use butter instead of vegetable oil? I don't recommend using butter. The oil helps to make the muffins moist and light.
• I don't have self raising flour only plain flour can I use that instead? Yes when using plain flour add an extra 2 teaspoon baking powder.
• Can I use lemon juice instead of fresh lemon? Using lemon juice isn't great. The zest and freshly squeezed juice of the lemon are what actually gives these muffins their lemony flavour.
• Can I make these lemon blueberry muffins gluten-free? Yes just use gluten-free flour and make sure your baking powder is gluten free too.

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Other Popular Muffins Recipes You Might Also Like

• Banana blueberry breakfast muffins. Say hello and good morning to these healthier, delicious breakfast muffins. Make your start to the day a good one!
• Banana bread muffins. These delicious healthier muffins are easy to make and can be ready in just over 30 minutes. A great recipe for kids to make too!
• Skinny coconut and vanilla muffins. These are delicious healthier muffins! Made with Greek yogurt and no butter making them low fat and low calorie muffins!
• Gingerbread muffins with cream cheese icing are the perfect Christmas bake! Delicious and easy to make they’re a real festive treat!

Lemon Blueberry Muffins Recipe

Store your muffins in an airtight container for up to three days. Don't keep them in the fridge though!

You can freeze lemon blueberry muffins. Make sure they are thoroughly defrosed before eating.

If you can't get blueberries other frozen berries like raspberries do work. However I wouldn't recommend using strawberries as they make the muffins too moist and soggy.

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

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5 from 3 votes

Lemon Blueberry Muffins Recipe

Lemon blueberry muffins are fun and easy to make. In just over 30-minutes you'll have eight delicious large muffins stuffed full of blueberry goodness!

Prep Time15 mins

Cook Time20 mins

Course: Home Baking

Cuisine: American

Servings: 8

Calories: 172kcal

Author: Neil

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Equipment

• Kitchen scale
• Large mixing bowl
• Pyrex mixing glass bowl
• Non Stick 6 Hole Muffin Tray
• Measuring spoons
• Sieve
• Wooden spoon
• Spatula
• Whisk
• Wooden skewers
• Wire baking rack

Ingredients

• 200 g self-raising flour
• 2 teaspoon baking powder
• 75 g caster sugar
• 110 g blueberries
• 2 eggs
• 50 ml vegetable oil
• 50 ml Greek yogurt 0% fat
• Zest and juice of one lemon

Metric - US Customary

Instructions

• Pre-heat oven to 200C / Fan 180C
• Line muffin tray with 8 paper cases.
• Sieve flour into a large mixing bowl, add the baking powder then stir in the sugar and blueberries.
• In a smaller Pyrex mixing bowl, whisk the eggs, vegetable oil, yogurt and zest and juice of lemon together.
• Using a plastic spatula gradually fold the wet egg mixture into the dry flour mixture to make a batter.
• Divide the mixture equally between the 8 paper cases.
• Bake in the centre of the oven for approximately 15 – 18 minutes. Insert a skewer (which should come out clean) to check they are cooked.
• Allow to cool a little in the muffin tray before removing and allowing to cool completely on a wire rack.

Nutrition

Calories: 172kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 19mg | Potassium: 161mg | Fiber: 1g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg