These Blueberry Lemon Muffins are bursting with fresh berries and citrus. They’re easy to bake and freezer-friendly,
Many years ago, shortly after I started this blog, I got an email one morning that included a link to this special recipe. That email was from my friend Brenda, with whom I worked for years and who had already retired and was living her best life.
Brenda and her husband, Ted, spend about half the year at their home in Florida and the other half on Mackinac Island. I’ve never been to Mackinac, but I feel like I’ve experienced it through Brenda’s eyes.
The recipe that was in that long-ago email was for the blueberry lemon muffins from the Iroquois Hotel on Mackinac. She said that they put these lovely little muffins in their diners’ bread baskets and that she and Ted both love them. Now that I’ve made them, I can see why!
These have a lighter texture than most muffins and aren’t overly sweet. They’re great with morning coffee, and I’m so pleased to have this recipe to share with all of you!
Recipe Snapshot
Cuisine: American
Cooking Method: Oven/Stovetop
Total Time: 35 Minutes
Servings: 12
Primary Ingredient(s): Flour, sugar, eggs, milk, oil, blueberries, lemon, butter
Skill Level: Easy
What You’ll Like About This Recipe
- Moist, tender texture.
- Fresh lemon flavor without being overpowering.
- Great use for fresh or frozen berries.
- Simple to prep in advance and easy to freeze.
Ingredient Notes
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- Flour – Use your favorite brand of all-purpose flour. Mine is White Lily, of course, since it’s a Southern brand that produces tender results. As with any baking recipe, be sure to spoon and level your flour instead of scooping straight from the bag. As any baker knows, scooping from the bag compacts the flour and can cause dense, tough baked products.
- Sugar – A little granulated sugar adds a touch of sweetness to the muffins. It’s also used in the lemon-sugar topping.
- Eggs – Use large eggs and have them at room temperature if possible.
- Blueberries – Fresh or frozen blueberries are both fine. If using frozen, don’t thaw them first. That will help stop them from streaking the batter with juice.
- Lemon zest – There’s so much concentrated flavor in the lemon zest! Save the zested lemon in the fridge and use the juice for another purpose.
- Oil – A neutral oil, like canola or vegetable, keeps the muffins moist and tender.
- Butter – The muffin tops are brushed with melted butter before dipping them in the lemon-sugar topping.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Blueberry Lemon Muffins
- Preheat the oven to 400 degrees. Grease a standard 12-cup muffin tin with butter or give it a quick spray with baking spray.
- In a large bowl, sift the flour, then add the sugar, baking powder, and salt. Stir everything together so it’s evenly mixed.
- In a smaller bowl, beat the eggs lightly. Add the milk and oil, and stir just until combined.
- Make a well in the center of the flour mixture and pour in all of the wet ingredients. Stir gently, just enough to moisten the dry mix. Be careful to not overmix the batter. Let the batter rest for a few minutes.
- In a separate bowl, toss the blueberries with 1 ½ teaspoons of the lemon zest.
- Add the blueberry mixture to the batter and fold it in carefully using a spatula. Mix just enough so the berries are evenly distributed.
- Spoon the batter evenly into the prepared muffin cups.
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- Bake in the center of the oven for about 20 minutes or until the tops are golden and a toothpick comes out clean.
- Take the muffins out and let them sit for a few minutes while you get the topping ready.
- In a small saucepan, melt the butter over low heat.
- In a small bowl, stir the remaining ½ teaspoon lemon zest into the sugar until well combined.
- Run a knife around the edges of each muffin to loosen them, then remove them from the pan.
- Brush the tops of the warm muffins with melted butter, then dip each one into the lemon-sugar mixture.
- Set the muffins on a wire rack to cool completely before serving.
Recipe Tips
- Avoid overmixing – Stir the batter just until the dry ingredients are moistened. Overmixing can lead to tough muffins.
- Let the batter rest – Giving the batter a brief rest (just a minute or two) before folding in the blueberries helps hydrate the flour, creating a more tender texture.
- Use room temperature eggs if possible for a better final texture to the muffins.
How to Store / Reheat
- In an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Remember that refrigeration dries out baked goods, so wrap them very tightly if refrigerating.
- Individually wrapped muffins may be frozen for up to 3 months. Thaw, then warm for 10–15 minutes at 300°F, or microwave briefly.
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Questions About Blueberry Lemon Muffins
Sure. Any berry, such as raspberries, blackberries, or diced strawberries, works as a substitute. Just be sure to keep the same volume (1 1/2 cups).
Yes. You can mix the batter up to the point of adding the berries, cover it, and refrigerate overnight. Take the batter out of the refrigerator about 15-20 before you want to bake. Add the blueberries and proceed with the recipe.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Blueberry Lemon Muffins
Ingredients
- 2 ⅔ cups all-purpose flour
- 1 tablespoon baking soda
- 1 ½ teaspoons salt
- ½ cup granulated sugar
- 2 eggs
- 1 cup whole milk
- ⅔ cup cooking oil
- 1 ½ cups blueberries
- 2 teaspoons lemon zest divided
- 4 tablespoons unsalted butter melted
- ½ cup granulated sugar
Instructions
- Preheat oven to 400 degrees. Grease 12 muffin cups with butter (or use baking spray).
- In a mixing bowl, sift the flour and then add the remaining dry ingredients. Stir to combine.2 ⅔ cups all-purpose flour, 1 tablespoon baking soda, 1 ½ teaspoons salt, ½ cup granulated sugar
- In a small bowl, whisk the eggs lightly. Add the milk and cooking oil and stir together.2 eggs, 1 cup whole milk, ⅔ cup cooking oil
- Make a well in the flour mixture and pour all of the milk and egg mixture into the well. Stir as little as possible to moisten the flour. Set the batter aside to rest briefly.
- In another small bowl, combine the blueberries and 1 ½ teaspoons of the lemon zest. 1 1/2 teaspoons lemon zest1 ½ cups blueberries
- Fold the blueberries into the batter with a large spatula. Stir very gently and only enough to fully mix in the berries.
- Spoon the batter into the prepared muffin tin.
- Bake on a rack in the middle position of the oven for 20 minutes or until golden brown on top.
- Remove from the oven and let sit while you prepare the topping.
- Melt the butter in a small pan.4 tablespoons unsalted butter
- Put the sugar and remaining ½ teaspoon lemon zest in a small bowl. Mix the sugar and lemon zest together well.1/2 teaspoon lemon zest½ cup granulated sugar
- Run a knife around the edges of each muffin. Remove muffins from the tin one at a time.
- Brush the top of each muffin with melted butter and then dip it in the sugar and lemon zest mixture.
- Place muffins on a rack to cool completely.
Notes
- Don’t overmix the batter. Stir just until the dry ingredients are moistened.
- Use fresh or frozen blueberries. If using frozen, do not thaw. Add them directly to the batter to avoid discoloration.
- Brush with butter and dip in lemon-sugar while warm.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 20, 2010. It has been updated with new photos and additional information.
Can’t wait to try these muffins.
They look nummy!
Thanks!
I hope you enjoy them, Diane!
I loved these! In fact, I am part of a challenge this month at Mom’s Crazy Cooking, where you have to find a blueberry muffin recipe by a fellow blogger and try it out.
Thanks for sharing, these were fantastic. :)
I made these, and they’re delicious!!! I’ll add more lemon next time. Thanks for the recipe!
These look really good. I, also, have been on the lookout for a good blueberry muffin too. Thanks for passing these on.
RisaG
I was just contemplating what I want for breakfast… And nothing sounded good until I saw these. And now I only want these!! They look delicious :)
All you had to say was ” muffins” and I was hooked. I just happen to have a few cups of fresh blueberries looking for a good idea. Now I have one, thanks.
These muffins are as good as they look. I was fortunate enough to sample them and can vouch for their delicious goodness.
Beautiful delicious looking muffins, love the flavors!
I could just reach out and grab one right now. The touch of lemon would make these muffins the perfect compliment to a cup of hot tea. Thanks!
Miss P
Great minds think alike! I have a blueberry breakfast cake recipe in the wings just waiting to be posted :) These look awesome!
Two of my favorite things together, blueberries and lemon. I grew up not to far from Mackinac Island. It truly is a step back in time. If you haven’t been, you must go.
Hi,
Thanks for sharing this. I have some frozen blueberries that I picked to try this lovely recipe. -Tien