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Blueberry lemon muffins on a cooling rack with lemon glaze drizzled on top, fresh blueberries scattered around, lemon halves nearby, bright morning kitchen light, bakery-style food photography
Sarah Mitchell

Easy Blueberry Lemon Muffins

There's something magical about the combination of blueberries and lemon. The bright citrus cuts through the sweetness of the berries, and together they make the most incredible muffins — moist, tender, bursting with fruit, and perfumed with lemon zest.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 cup milk
  • Zest of 2 lemons
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups fresh blueberries
  • 1 cup powdered sugar
  • 2 -3 tablespoons fresh lemon juice

Method
 

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk the oil, egg, milk, lemon zest, and lemon juice.
  4. Pour the wet ingredients into the dry and stir until just combined — lumps are fine.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 20-22 minutes until the tops are golden and a toothpick comes out clean.
  8. Let cool for 5 minutes in the pan, then transfer to a wire rack.
  9. For the glaze: whisk the powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.

Notes

Toss the blueberries in a tablespoon of flour before folding them in — this prevents them from sinking to the bottom. Fresh blueberries work best, but frozen works too — don't thaw them first, just fold them in frozen. Fill the muffin cups generously for those bakery-style domed tops.