Lemon Blueberry Muffins Recipe – How to Make Lemon Blueberry Muffins

Waking up every day to a lemon blueberry muffin is the secret to perpetual happiness. I’m absolutely, positively sure of it.

The great news is that you can wake up to homemade muffins every day because these are so dang easy! You just need one bowl to make the batter, and another small bowl for the glaze, and if you use paper liners, cleaning up the muffin tin is a breeze. And they bake for just 20 minutes. Amen.

What I love most about these muffins is not just the juicy, bursting blueberries but their lemony freshness. The secret is to thoroughly rub the lemon zest into the granulated sugar to release those delicious oils. To top ’em off, the glaze is full of even more lemon flavor! I add a little yellow food coloring to the batter to give the muffins a classic sunny color that I love in lemon recipes, but you can leave it out if that’s not your thing.

Make these for a quick breakfast, and your family will adore you. Promise. You can even make a big batch and store ’em in the freezer for later!

Can you use all-purpose flour for lemon blueberry muffins?

These muffins are made with self-rising flour, which contains baking soda and salt. I love self-rising flour because it gives the muffins a super fluffy, moist texture—plus it cuts down on the ingredient list! If you don’t have self-rising flour on hand, you can mimic it by using all-purpose flour combined with baking powder and salt. Sift together 2 cups of all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt. It won’t give you quite the same tender texture, but it’ll still work well!

Can you make lemon blueberry muffins with frozen blueberries?

Fresh are best, but frozen blueberries will work. If you use frozen, make sure to thaw the berries and pat them very dry before adding them to the batter so they don’t bleed and turn the muffins purple.

Can I make these muffins ahead of time?

Stored in an airtight container at room temperature, these muffins will stay fresh for up to two days. To keep them for longer, store the muffins in an airtight container in the refrigerator for up to four days.

Can you freeze lemon blueberry muffins?

Yes! Unglazed muffins can be frozen in an airtight container for up to two months. Let them thaw at room temperature, then add the glaze before serving.