Lemon Blueberry Muffins

Lemon Blueberry Muffins recipe - tender and fluffy blueberry muffins with a hint of lemon { lilluna.com }

Hey Lil Luna readers! It’s Kristin from Yellow Bliss Road, and I’m so happy to be back her today to share another delicious recipe with you. These Lemon Blueberry Muffins are so tasty, you’ll want to keep them on hand all the time!

This is actually the second lemon blueberry muffin recipe I tried. On my first round, I had my kids helping and they over mixed the batter (they love to take turns) and the muffins came out pretty dense. This time around I tweaked the recipe a little bit and they came out PERFECT! Seriously they are so delicious that I know they won’t last long around here, and I’ll have to make them again.

Lemon Blueberry Muffins recipe - tender and fluffy blueberry muffins with a hint of lemon { lilluna.com }

The lemon is nice and adds a slightly tart hint to the sweetness of the blueberry’s, but it’s not so overpowering that you can only eat just one. And that’s good, because you’re going to want to eat them all.

Lemon Blueberry Muffins recipe - tender and fluffy blueberry muffins with a hint of lemon { lilluna.com }

The base for the recipe is a simple muffin base (flour, sugar, baking powder, eggs) and adds in some frozen blueberries and fresh lemon juice and zest. I actually had planned to use fresh blueberries, but my kids, lovely sweet little sneaks that they are, ate them. Like, all of them. In one sitting. Luckily I had some blueberries in the freezer so I went with plan B. If you use frozen, you just need to make sure you defrost them first and rinse and drain them really well.

3.3 from 3 reviews
Lemon Blueberry Muffins
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ⅔ cup sugar
  • 8 Tbsp unsalted butter, at room temperature
  • 2 eggs
  • 1 tsp vanilla
  • 1 Tbsp lemon juice + milk to make ¼ cup
  • 1½ cups fresh or frozen blueberries
  • 1 Tbsp loosely packed lemon zest
  1. Preheat oven to 350 degrees. Line a muffin pan with baking cups.
  2. In a small mixing bowl, whisk together flour, salt and baking powder . Set aside.
  3. In a large mixing bowl, beat sugar and butter together for two minutes, until nice and fluffy.
  4. Add in eggs, one at a time, and mix until combined.
  5. Mix in vanilla.
  6. Pour lemon juice into a measuring cup, then add milk until it reaches ¼ cup full. Stir into the butter mixture with a wooden spoon.
  7. Mix in flour mixture, stirring until just combined. Batter will be slightly lumpy do not over mix or your muffins will be very dense.
  8. Gently fold in blueberries.
  9. Divide batter among 12 muffins cups, filling ¾ full.
  10. Bake at 350 degrees for 18-20 minutes or until tops are just beginning to brown and a toothpick inserted into the center comes out clean.

For more great recipes, like my one pot meals, or my favorite Zucchini Carrot Oatmeal muffins, hop on over to Yellow Bliss Road!

Kristin - Recipes (1)————————————–

Kristin – these Lemon Blueberry Muffins look divine!!! Can’t wait to try them myself. I’m a huge fan of delicious muffins. 🙂

Thank you!

For more great recipes from her be sure to check out,  Yellow Bliss Road and for more info about her go HERE.

Check Out My Other Recipes

For more recipes from Kristin here on the site, be sure to check out:

Delicious Frozen Chocolate Oreo Pudding Cake recipe { lilluna.com } Ingredients include pudding mix, milk, cream cheese, powdered sugar, and cool whip!

Frozen Oreo Pudding Cake

Strawberry Banana Cake with Cream Cheese Frosting recipe!! So moist and delicious. Made with a strawberry cake mix, strawberries, & bananas topped with a cream cheese frosting and a strawberry.

Strawberry Banana Cake

Peppermint Oreo Sugar Cookies recipe { lilluna.com } SO good!! Ingredients include your favorite sugar cookie mix, Andes peppermint baking chips, and candy cane oreos!

Peppermint Oreo Sugar Cookies

For all breakfast recipes be sure to go HERE.

For all recipes on the site go HERE.

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Kristin Bergthold
Hi! I'm Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.
Kristin Bergthold
Kristin Bergthold

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About Kristin Bergthold

Hi! I'm Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.

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  1. 1

    What a yummy combination. I can’t wait to try!


  2. 2

    Looks Amazing!
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  3. 3

    These looks incredible, and I don’t know why but they remind me of the perfect summer treat!
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  4. 4

    I love lemon and blueberries together- perfect combo!
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  5. 6

    I’m actually in the process of making this recipe and the directions do not state when to add the lemon zest. I am going to add it last since it is last on the ingredient list. Thanks for the recipe 🙂

  6. 7

    I have these baking in the oven. I didn’t read the recipe correctly (or at all it seems!) and melted the butter so of course it didn’t get fluffy when I mixed in the sugar. Hope they turn out OK. And now I see there is lemon zest in the ingredient list. I was going off the step-by-step which didn’t mention zest so there’s none in mine. Oh well!

  7. 8

    I tried baking the lemon blueberry muffins. I dont know what went wrong but they did not turn out good. They were lumpy. My batter was not even a batter…. What do you mean by “not overmixing” and “ok if it’s lumpy?”

    Anyways, it was a disaster and a waste of my ingredients.

    • 9

      I had to add some extra milk, about 1/4c. Also, because I used frozen blueberries I had to bake them like 12 minutes longer.

    • 10

      I made a double batch and had to add extra milk, probably about 1/2 cup (maybe a bit more, didn’t measure). Before adding the extra milk, it was more like biscuit dough – not muffins. Other than that, they were delicious!

  8. 11

    I followed the recipe to a T and they did NOT turn out. The batter was more like a thick dough. It also doesn’t say when to add the lemon zest, but i added it with the lemon juice. Don’t waste your time or ingredients on this recipe!

  9. 12

    I didn’t read the reviews before making these, I’m glad I didn’t! The batter was very dough-like but since I made it so far, I decided to bake them anyway. Absolutely delicious, I’ll be making these often.

  10. 13

    I have these in the oven right now. The batter was more of a dough, could not ‘fold’ blueberries in! Read the reviews added 1/4 of milk and let my mixer do the work, the completed ‘batter’ was purple! I threw em in the oven and hoping they turn out……they are a welcome home gift for my mother. Fingers crossed they at least look/taste good!!

  11. 14

    I made these to take to my bestie when she had her baby, they are delish! But the recipe doesn’t say what to do with the lemon zest…

    • 15

      Mine are in the oven. Same. I think you’re suppose to throw the zest to either the dry or wet ingredients so it evens out. Oh well. I threw it at the end. 😉

  12. 16

    Tried the lemon blueberry muffins and they came out great. Do you know the breakdown on the calories, carbs, etc.? Thanks for the recipe and the response…

  13. 17
    Robyn butler :

    What did I do wrong? They turned out extremely dry ….. I didn’t over mix & I followed directions

    • 18

      I’m not sure what could have happened. This is one of my contributors recipe. Did you have fresh ingredients? Sometimes, that makes a difference.

  14. 19

    I just finished making these, and they are amazing! I followed the recipe exactly, with all fresh ingredients, but added coarse sugar on top 🙂 The batter is really lumpy, but just go with it. They turned out beautiful and are delicious!! I stretched it out and made 15 muffins, but I should have kept it at 12. They only just peeked out the top of my wrappers. Thank you for the recipe!

  15. 21

    when do you put in the lemon zest?