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Lemon Blueberry Muffins: Morning and Teatime Treat

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These Lemon Blueberry Muffins are incredibly tender with a buttery crumb and delicious with fresh lemon and blueberries. Soft and so tempting, you’ll never be able to stop at just one.

Lemon Blueberry Muffin on a blue and white plate

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Easy to make, these muffins are made with ingredients I love for breakfast, snacks, and most especially teatime.

And speaking of tea, these Lemon Blueberry Muffins can be made in a standard 12-cup muffin tin or in a mini muffin tin. Which makes them fit perfectly in the middle of a 3-tier stand when serving afternoon tea.

Closeup view of Lemon Blueberry Muffin

How Do I Store Lemon Blueberry Muffins?

Store these muffins in an airtight container at room temperature for up to three days. These muffins also freeze well in an airtight container for up to three months.

To reheat, bake in a 300 degree F oven until warmed or microwave for 45 seconds to 1 minute.

Lemon Blueberry Muffins stacked on a scalloped stand

Pro Tips for Making These Blueberry Muffins 

  • Zesting the lemon: A microplane is the best tool for zesting a lemon, but a fine, sharp cheese grater can work too. Be sure to only remove the yellow part of the lemon and avoid the white pith, which is bitter.  
  • Incorporating lemon zest into the batter: Zest tends to clump so when mixing the zest into your wet ingredients, be sure to evenly distrubte it through the batter before adding the dry ingredients.
  • Blueberries: Fresh and frozen blueberries work fine in this recipe. If using frozen berries, don’t defrost before mixing them into the batter.
  • Piping Bags: Piping bags work wonders with muffin batter, especially when making mini muffins. It’s keeps the batter even and cleanup simple.
Top view of Lemon Blueberry Muffins on a teatime plate

Can You Substitute Other Berries for the Blueberries?

Absolutely. Most berries are delicious with lemon. You can easily replace the blueberries with an equal amount of fresh or frozen raspberries, blackberries, marionberries, or mixed berries. If you want to use Strawberries, try my Strawberry Muffins!

Lemon Blueberry Muffins on a marble background

Lemon Blueberry Muffin Ingredients

Here’s what you need to make these muffins. The exact measurements for these ingredients are in the recipe card at the very bottom of this post.

  • Softened butter
  • Neutral oil (like vegetable oil)
  • Sour cream and buttermilk
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Lemon for zesting and juicing
  • All-purpose flour
  • Baking powder, baking soda, and salt
  • Blueberries (Fresh blueberries are my favorite, but you can absolutely substitute frozen berries for year around baking)
Lemon Blueberry Muffins batter and unbaked muffins in tin

How to Make Mini Lemon Blueberry Muffins

It’s easy to convert this recipe into mini muffins. The ingredients and measurements remain the same, but the baking time is shortened.

Preheat the oven to 375 degrees F and line a mini muffin tin with mini muffin cups. Bake for about 10 minutes or until a toothpick inserted in the center comes out mostly clean. I like to begin testing the muffins at 9 minutes.

More Muffin Recipes You May Also Enjoy

Halved Lemon Blueberry Muffin on a plate
Lemon Blueberry Muffin on a blue and white plate

Lemon Blueberry Muffins

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Lemon Blueberry Muffins are incredibly tender with a buttery crumb and delicious with fresh lemon and blueberries. Soft and so tempting, you'll never be able to stop at just one.

Ingredients

  • 1/4 cup softened butter
  • 1/4 cup neutral oil
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 ½ cups blueberries
  • 3 teaspoons sugar

Instructions

  1. Preheat the oven to 375 degrees F and line a standard 12-cup muffin tin with liners or spray with nonstick cooking spray.
  2. Cream the butter, oil, and sugar until light and pale. Beat in the egg, then stir in the buttermilk, sour cream, vanilla, lemon juice, and zest.
  3. Sift together the flour, salt, baking powder, and baking soda and fold it into the butter and egg mixture. Finally, fold in the blueberries.
  4. Fill the muffin tin with the batter and sprinkle the tops of the unbaked muffins with 3 teaspoons of sugar.
  5. Bake for 20 to 23 minutes. They are done when a toothpick inserted in the middle comes out mostly clean.
  6. Let cool in the pan for a few minutes for removing to a rack to cool completely.

Notes

HOW DO I STORE LEMON BLUEBERRY MUFFINS?

Store these muffins in an airtight container at room temperature for up to three days. These muffins also freeze well in an airtight container for up to three months. To reheat, bake in a 300 degree F oven until warmed or microwave for 45 seconds to 1 minute.

HOW TO MAKE MINI LEMON BLUEBERRY MUFFINS

It’s easy to convert this recipe into mini muffins. The ingredients and measurements remain the same, but the baking time is shortened. Preheat the oven to 375 degrees F and line a mini muffin tin with mini muffin cups. Bake for about 10 minutes or until a toothpick inserted in the center comes out mostly clean. I like to begin testing the muffins at 9 minutes.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 248mgCarbohydrates: 42gFiber: 1gSugar: 25gProtein: 4g

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