Lemon Blueberry Muffins

Bright lemon zest, sweet blueberries, and a tangy glaze come together in these soft and fluffy lemon blueberry muffins—perfect for breakfast or a mood boost.

this Recipe

So here’s the thing—some recipes sneak up on you. You make them once, maybe out of boredom or a Pinterest spiral, and suddenly… they’re part of your life story.

That’s what happened with these lemon blueberry muffins. It was one of those gloomy, gray-sky Tuesdays, the kind where nothing feels quite right and your socks are always slightly damp for no reason. I was in a weird headspace—somewhere between what even is my job? and should I dye my hair or move to Portugal?

I didn’t dye my hair. I made muffins. And they ended up being exactly what I needed.

Bright, citrusy, soft little bundles of hope. No exaggeration. I stood in the kitchen, glaze dripping down my wrist, eating one warm out of the pan, and for the first time all week, I felt like I could breathe again.

So no, these aren’t just muffins. They’re a little moment of peace. A quiet win. Something that whispers, “Hey, maybe today won’t suck.”

Why You’ll Love This Lemon Blueberry Muffins Recipe?

I get it. The internet is full of muffin recipes. But hear me out: these are the kind that feel like you picked them up from a charming bakery that only exists on rainy mornings.

They’re soft but not too soft. Sweet, but with this sharp zing from the lemon that makes your tastebuds sit up a little straighter. And the blueberries? They’re not an afterthought—they’re the thought.

And they’re low-drama. No mixers. No complicated folding techniques. You basically throw stuff in a bowl, stir it with love (and maybe a little stress), and twenty minutes later you’ve got something warm and buttery and real.

Would I call these perfect? Eh, perfection’s overrated. But they’re damn good. And sometimes that’s better.

Ingredient Notes:

Let’s walk through the lineup—because honestly, each one’s pulling its weight here.

• Butter (1/2 cup, softened) – Think room temp, not melting. Cold butter’s a diva, and melted butter’s just… chaos.

• Sugar (1 cup) – Sweet, but not saccharine. Like a good friend who tells you the truth nicely.

• Eggs (2 large) – The reliable glue of baked goods. No personality, but we love them for it.

• Lemon Zest (2 tablespoons) – Do not skip this. It’s the heartbeat of the recipe. The perfume. The mood.

• Flour (2 cups, all-purpose) – The solid foundation. Like your friend who always has snacks and jumper cables.

• Baking Powder + Baking Soda – They lift the muffins up—literally and emotionally.

• Cornstarch (1 tablespoon) – Sounds fancy, but it just makes them fluffier. Kind of like memory foam, but edible.

• Salt (1/2 teaspoon) – Tiny, but mighty. Sharpens all the other flavors like a little lemony lightning bolt.

• Lemon Juice (4 tablespoons) – Brightens the whole thing up. Like opening a window in your kitchen.

• Buttermilk (1/2 cup) – Tangy and magical. If you don’t have any, there’s a quick hack below. But if you do have it? Game changer.

• Blueberries (1 cup fresh + 1 cup frozen) – Both? Yes. The fresh burst. The frozen hold their shape. It’s muffin science.

• Lemon Glaze (powdered sugar + lemon juice) – Optional… in theory. But honestly, it’s the little black dress of this muffin. Don’t leave her in the closet.

How To Make Lemon Blueberry Muffins?

This isn’t a high-pressure situation. It’s more like… jazz. You just need a few steps, a little rhythm, and the courage to make a small mess.

Step 1: Preheat the oven
400°F. Not 375. Not 425. Trust me. Line a muffin tin or grease it well—whatever you’ve got. I’ve used mismatched cupcake liners and no one’s ever complained.

Step 2: Dry stuff meets bowl
Flour, baking powder, baking soda, cornstarch, and salt—whisk ’em together in one bowl. You’re basically creating the backbone of the muffins. Set it aside with confidence.

Step 3: Cream the butter and sugar
In another bowl, beat the butter and sugar until they’re light and fluffy. Or until your arm’s tired. Whichever comes first. Add the eggs one at a time. Stir in that lemon zest and breathe it in—it’ll probably fix your mood already.

Step 4: Bring it together
Mix in half of the dry ingredients. Stir. Then pour in the lemon juice and buttermilk. Stir again. Add the rest of the dry mix and gently combine. Don’t overmix—unless you enjoy rubbery muffins. (No judgment.)

Step 5: Fold in the berries
Carefully fold in both the fresh and frozen blueberries. This part feels weirdly meditative if you do it slowly. Like painting with fruit.

Step 6: Bake!
Scoop about 1/4 cup of batter into each muffin cup. Bake for around 20 minutes. When the tops are golden and a toothpick comes out clean-ish (blueberry juice doesn’t count), you’re good.

Step 7: Glaze if you’re feelin’ fancy
Mix powdered sugar and lemon juice. Adjust the thickness however you like it. Drizzle over cooled muffins and try to resist eating three while standing at the counter. I dare you.

Storage Options:

These keep pretty well in an airtight container for a couple days. Room temp is fine. If they last longer than that, either you’ve got serious self-control or you forgot they were there.

Wanna freeze them? Totally works. I wrap them in foil or pop them in freezer bags. Defrost on the counter or zap them in the microwave. Just… don’t microwave the glaze unless you like things sticky and confusing.

Variations and Substitutions:

• No buttermilk? Mix milk with a tablespoon of lemon juice or vinegar. Let it sit. Boom. Instant fake buttermilk.

• No cornstarch? Leave it out. The texture might change a bit, but no one’s gonna notice.

• Wanna change the fruit? Try raspberries, chopped strawberries, or even blackberries. Just keep the total amount about the same.

• Don’t like lemon? Okay, fair. But also, why are you here? (Kidding.) Try orange zest instead.

What to Serve with Lemon Blueberry Muffins?

Honestly? Life.

But if you’re making a spread or just pretending to host brunch:

• Hot coffee (iced works too—muffins don’t judge)

• A little dish of lemon curd or softened butter

• Scrambled eggs with chives

• Vanilla yogurt with granola

• A quiet morning and a cozy blanket

Frequently Asked Questions:

Can I use only frozen berries?
Yep, just rinse and dry them first so your batter doesn’t turn purple. Or do, if you’re into that vibe.

Can I skip the glaze?
You can. But it adds this tangy finish that pulls the whole thing together. So maybe don’t?

Can I make them the night before?
Totally. I actually think they taste even better the next day. Like a good playlist—more depth once it settles.

These lemon blueberry muffins aren’t perfect. They don’t rise like little bakery domes every time. Sometimes a berry explodes and makes a mess. Sometimes the glaze drips unevenly.

But you know what? They taste like care. Like sunshine and effort and small wins. And isn’t that what we’re all chasing a little, anyway?

So bake them. Share them. Eat one warm and messy and too fast. Let them be part of your Tuesday or your brunch or your existential crisis. They’re here for you.

Let me know if you try them, yeah? I’d love to hear how yours turn out.

Keep the Flavor Coming – Try These:

Delicious One Pot Mushroom Chicken and Rice – An Easy Dinner Recipe!

French Onion Chicken Bake

Glazed Carrots With Brown Sugar And Butter

Lemon Blueberry Muffins

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Embark, on an experience with our irresistible Lemon Blueberry Muffins, where each ingredient comes together harmoniously to create a symphony of flavors. Imagine this; soft moist muffins filled generously with a medley of blueberries topped with a drizzle of tangy lemon glaze. The fable starts with the fragrance of grated lemon zest leading to a burst of citrusy bliss in every morsel. These muffins are a testament, to the assortment of butteriness, sweet sugar and the excellent balance of flour and leavening agents. They promise to take your breakfast or dessert table to heights as every bite tells a story of artistry and captures the essence of sunshine in a muffin.

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12 Servings

Ingredients

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• 1/2 c butter softened
• 1 c sugar
• 2 large eggs
• 2 tablespoon grated lemon zest
• 2 c all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 4 tablespoon lemon juice 2 teaspoon lemon extract can be substituted
• 1/2 c buttermilk
• 1 c fresh blueberries washed and dried well
• 1 c frozen blueberries rinsed and dried well

Lemon Glaze:

• 1 c powdered sugar
• 1-2 tablespoons lemon juice more lemon juice can be added for a thinner glaze

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Instructions

 

1. Start by preheating your oven to 400°F. Either line the muffin pan, with liners. Grease it lightly.
2. In a bowl whisk together 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 tablespoon of cornstarch and 1/2 teaspoon of salt. Set this mixture aside for now.
3. In another bowl beat together 1/2 cup of softened butter and 1 cup of sugar until light and fluffy. Gradually add in the eggs one at a time mixing after each addition. Stir in the zest from two lemons (2 tablespoons).
4. Now it's time to bring everything together. Add half of the dry mixture to the wet mixture and stir until just combined. Then incorporate 1/2 cup of buttermilk and 4 tablespoons of lemon juice into the batter. Finally add in the remaining mixture and stir gently until just combined.
5. Take care as you gently fold in one cup each of frozen blueberries into the batter. Be careful not to overmix; you want them evenly distributed without breaking berries.
6. Use a measuring cup. Scoop a quarter cup of batter into each muffin cup. Bake for 20 minutes or until a toothpick inserted comes out clean.
7. Allow muffins to cool in their pan for ten minutes before transferring them onto a cooling rack. If desired you can drizzle them with a glaze made by combining one cup of sugar with one, to two tablespoons of lemon juice.
8. Enjoy your blueberry muffins! Indulge, in these muffins a combination of lemon zest and the goodness of blueberries.

Notes

Embrace a gluten-free twist to this delightful recipe by substituting the all-purpose flour with a high-quality gluten-free flour blend. Ensure the blend contains xanthan gum to maintain the muffins' structure. The result? An equally enchanting batch of Gluten-Free Lemon Blueberry Muffins, where every bite remains a celebration of zesty lemon and bursting blueberries.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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