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This Blueberry Lemon Muffin recipe has quickly taken first place in our house. The smell alone will have you making these blueberry muffins on repeat. Juicy berries, zesty lemons and the most delicious crumble will have you fighting your family members for the last one.
😍 Why You’ll Love Blueberry Lemon Muffins
Easy: from start to finish, these won’t take you longer than 45 minutes.
Simple ingredients: chances are, you have all of the ingredients on hand.
Versatile: although these are a great mid-day snack, they also work as a lighter breakfast or post workout snack.
Freezer friendly: these freeze like a dream so double the recipe and save some for later.
🫐 Ingredients You’ll Need To Make Blueberry Lemon Muffins
Lemons: provides a vibrant zesty and bright flavour.
Butter: used to make the crumble topping.
Olive oil: adds moisture and keeps the muffins tender for a longer period of time.
All-purpose flour: this is the structure of the recipe.
Granulated sugar: provides sweetness.
Eggs: helps to bind the ingredients together.
Milk: adds moisture and keeps the muffins tender.
Vanilla: adds sweetness.
Blueberries: provides a sweet and juicy texture.
Baking powder: a leavening agent that helps to rise.
Baking soda: a leavening agent that reacts with the lemon juice and helps to rise.
Cinnamon: adds a warm flavour that pairs nicely with the blueberry muffins.
Salt: enhances the flavour.
✔️ How To Make Blueberry Lemon Muffins
- First, combine the dry ingredients in a medium sized bowl.
- Next, mix together the eggs, sugar, olive oil, vanilla, lemon juice and zest.
- Then, slowly pour in the milk and mix to combine.
- Fold in the blueberries, pour into a prepared muffin tin, and top with the crumble.
- Lastly, bake until cooked through and enjoy this blueberry lemon muffin recipe.
🤝 Sammy’s Tips
- If you opt for frozen blueberries add them directly from the freezer. If they begin to thaw, the juice will turn the batter into a blue-ish colour.
- Fill muffin cups about 2/3 full. Overfilling can cause the muffins to overflow which can result in them misshaping while baking.
🗒️ Variations
Fruit variations: instead of blueberries try cranberries, raspberries or strawberries.
🗒️ Substitutions
Milk: You can use any milk, dairy or nondairy will all work.
🤔 FAQ’S
Yes. However, there are a few things to keep in mind. Firstly, don’t thaw them. Add them directly to the batter from frozen to avoid the batter changing colour. Furthermore, toss them in a small amount of flour before adding to the batter.
First and foremost, use fresh lemons!
Certainly! However, you’ll need to use a good quality gluten-free flour.
Yes! In particular, vegetable or canola oil work great.
Yes, absolutely you can freeze blueberry lemon muffins. First and foremost, allow the muffins to cool completely. Then, add to a freezer safe bag and freeze for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature for about 25 minutes.
🍴 Leftovers? Lucky you.
Store the muffins in an airtight container for up to 5 days. Alternatively, you can freeze them for up to 3 months. Allow the muffins to come to room temperature before freezing.
👩🏻🍳 Hungry For More?
If you enjoyed my Morning Glory Muffins recipe, take a peak at a few of my personal favourite desserts down below:
- Morning Glory Muffins
- Raspberry Lemon Loaf
- Chex Mix Puppy Chow
- Pumpkin Banana Bread
- Grandpa’s Apple Cake
- Classic Tiramisu
- Chocolate Zucchini Bread
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Blueberry Lemon Muffins
Equipment
- 1 large mixing bowl or stand mixer
- 1 muffin tray
Ingredients
Crumble Topping
- 1/4 cup + 1 tbsp all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp lemon zest
- 3 tbsp butter, melted
Muffins
- 1/3 cup olive oil
- 2 eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup milk, 2%
- 1 tsp vanilla
- 2 tbsp lemon juice, freshly squeezed
- 2 tbsp lemon zest
- 1½ cups blueberries, fresh
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- Begin by preheating your oven to 400 °F.
- Next, generously grease a muffin tin or line with cupcake liners. Set aside until ready to use.
- Next, prepare the crumble by adding all ingredients to a small bowl.Using your fingers, gently mix until well combined and it begins to form a crumble-like texture.Set aside until ready to use.
- To a medium size bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon and salt. Gently whisk to combine.
- In a large separate bowl or stand mixer, begin by beating the eggs and sugar together.
- Next, add the olive oil, vanilla, lemon juice and lemon zest. Mix to combine.
- Slowly add the flour mixture into the wet batter, a little at a time until incorporated.
- Add the milk and mix until everything is combined and you reach a smooth batter consistency. Avoid over mixing.
- Gently fold in the blueberries.
- Spoon batter into prepared muffin tins, filling about 2/3 of each cup.
- Divide the crumble on top of each muffin and very gently press into the batter to ensure it bakes into the muffin, instead of easily falling off.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Let rest in the muffin tin for 5 minutes before transferring to a cooling rack.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe made 12 medium sized muffins filled to the top. You must have used much bigger muffin tins! Also, I found the topping to be too moist, so I added more flour and sugar until I got the crumble consistency. Thanks for the recipe!
Hi Liz – it could be that our muffins pans are different sizes for sure. Good call on adding more flour. I love the crumble topping and how it makes the muffins really tender 🙂 – happy you enjoyed the recipe! -Sam
Came out great! Lots of lemon flavor, which is great because Blueberry muffins can be a bit bland sometimes. I did substitute buttermilk for the milk and always substitute about 1/4 of the white flour with whole wheat flour for more depth.
Hi! Soooo happy you loved them! -Sammy