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Lemon Blueberry Muffins

Lemon Blueberry Muffins

Moist blueberry muffins with a hint of bright lemon flavor.

Course Breakfast, Snack
Cuisine American
Keyword blueberry muffins, easy muffn recipe, lemon blueberry, muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings


Lemon Blueberry Muffin

  • 1/2 cup Unsalted Butter softened
  • 1 1/4 cup Sugar
  • Zest of one Lemon
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cup All Purpose Flour
  • 2 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 1/4 cup Blueberries Fresh or Frozen
  • 1/2 cup Milk


  • 2 tablespoon Butter softened
  • 1/4 cup Sugar
  • 1/4 cup Brown Sugar
  • 1/4 cup All Purpose Flour
  • 1/2 teaspoon Cinnamon


  1. 1. Preheat the oven to 425 degrees. Line a muffin tin with cupcake liners.

    In a medium bowl, combine the softened butter, brown sugar, sugar, all purpose flour and cinnamon together until crumbly. Set aside.

    2. In a medium bowl, sift together the flour, baking powder and salt. Remove a teaspoon of flour and coat the blueberries with it. Set Aside.

    3. In a stand mixer, mix together the lemon zest, sugar and softened butter for about 2 minutes. Add in egg one at a time, then vanilla and mix.

    4. Next, add in the flour and milk in stages, alternating between the two, starting and stopping with flour. Fold in the floured blueberries.

    5. Scoop the muffin batter into the liners, filling about 3/4 of the way. Spoon the streusel over the top of the batter. Bake at 425 degrees for 5 minutes then lower the temp back down to 350 degrees and bake for 18-20 minutes.

    6. Serve with softened butter or by itself and enjoy!