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These Lemon Blueberry Muffins are soft, bright and bursting with berries in every bite. Fresh lemon zest goes into the batter and a quick lemon glaze goes on top.
They come together with a bowl and a whisk, no mixer needed, and they bake in about 20 minutes. Frozen blueberries work as well as fresh, which helps when fresh berries are out of season and the price shows it.
Bake a batch for a weekend brunch, then keep the extras for breakfasts and lunch boxes through the week. They’re part of our Mother’s Day brunch menu.
Ingredients and Swaps
- Blueberries: Fresh or frozen. Keep frozen berries in the freezer until the last second and fold them in still frozen so they don’t turn the batter purple.
- Lemon: One large lemon gives you enough zest and juice for the muffins and the glaze. The zest carries most of the flavor, so don’t skip it.
- Butter: Melted butter gives the best flavor. The same amount of vegetable oil makes a slightly softer muffin.
- Milk: Any milk works. Buttermilk or plain yogurt thinned with a little milk makes them extra tender.
- Flour: Plain all-purpose flour. Measure it by spooning it into the cup and leveling it off.
Tips for Tall, Tender Muffins
- Rub the lemon zest into the sugar with your fingers. It releases the oils and puts lemon flavor through the whole batch.
- Stir only until the flour disappears. A lumpy batter makes a tender muffin, and overmixing makes a tough one.
- Toss the berries with a spoonful of flour so they stay spread through the muffin instead of sinking.
- Fill the cups nearly to the top and start with a hot 400°F oven for a good rise.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $4.42 from Walmart, $3.91 from ALDI · Per Serving – $0.33 to $0.37
Lemon Blueberry Muffins
Ingredients
Method
- Heat the oven to 400°F. Line a 12-cup muffin pan with paper liners or grease it well.
- In a medium bowl, whisk 2 cups of flour with the baking powder and salt.
- In a large bowl, rub the lemon zest into the sugar with your fingers until fragrant. Whisk in the melted butter, eggs, milk, vanilla and 2 tablespoons of the lemon juice.
- Add the flour mixture and stir just until no dry flour remains. The batter will be thick and a little lumpy.
- Toss the blueberries with the remaining 1 tablespoon of flour and fold them in gently.
- Divide the batter among the muffin cups, filling each nearly to the top. Bake for 18–22 minutes, until the tops are golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then move to a rack to cool.
- For the glaze, stir the powdered sugar with 1 tablespoon of lemon juice until smooth, adding a few more drops if needed. Drizzle over the cooled muffins.
Notes
- One large lemon gives about 1 tablespoon of zest and 3–4 tablespoons of juice, enough for the batter and the glaze.
- Using frozen berries? Don’t thaw them, and add 1–2 minutes to the baking time.
- Oil swap: use ½ cup of vegetable oil in place of the melted butter.
What to Serve With It
Set them out with Scrambled Eggs or Ham and Cheddar Breakfast Casserole for brunch, or pack one with a Greek Yogurt Parfait Jar for a quick breakfast.
Storage and Freezing
- Store in an airtight container at room temperature for up to 3 days. A paper towel under and over the muffins soaks up extra moisture.
- Freeze unglazed muffins in freezer bags for up to 3 months. Thaw at room temperature or warm in the microwave for 20 to 30 seconds.
- Glaze the muffins after thawing, or skip the glaze and sprinkle the tops with sugar before baking.
Lemon Blueberry Muffin Questions
Can I use frozen blueberries?
Yes. Don’t thaw them. Fold them in straight from the freezer and add 1 to 2 minutes to the baking time.
Why did my blueberries sink?
The batter was probably overmixed or too thin, or the berries were wet. Toss the berries in a little flour and fold them in gently at the very end.
Can I make them without the glaze?
Yes. Sprinkle a little sugar over the batter before baking for a crisp, sweet top instead.
