The Best Lemon-Blueberry Muffins
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This is the best lemon-blueberry muffin recipe: sugar-crusted, lemony crumb, loaded with blueberries: what’s not to love? This is a long-time family favorite recipe and always a crowd-pleaser.
Last Sunday morning while purchasing eggs at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries I couldn’t resist purchasing. This lemon-blueberry muffin recipe, the best I’ve ever tasted, was on the brain.
The recipe comes from my mother via my aunt via The New York Times. A few notes:
- Make the muffins in a 6-well jumbo muffin pan. (Though, update 2020: a 12-well muffin pan works great, too.)
- Ensure your butter is at room temperature. It will make the creaming process go swiftly and smoothly.
- Don’t skimp on the sugar dusting before baking. It creates an irresistible crusty topping. Turbinado and demerera sugar are great here, too.
- Fresh blueberries are best, but you truly can make this year-round with frozen blueberries — no need to thaw first.
I have safely filed this lemon-blueberry muffin recipe in my search-no-further-for-that-ultimate-recipe folder. I hope you approve. And if you love the lemon-blueberry combo, you must try this lemon-blueberry Dutch baby and these lemon-blueberry scones.
PS: Buttermilk Blueberry Breakfast Cake
More Delicious Muffin Recipes
- Apple Orchard Muffins
- The Best Bran Muffins Ever
- Oatmeal Breakfast Muffins
- Coffeecake Muffins with Streusel
- Millet Muffins
All the muffin recipes right here → Muffins
Here’s the play-by-play: Gather your ingredients.
Zest a lemon over 1 stick (8 tablespoons butter).
Cream it with a cup of sugar until light and fluffy. Add an egg and some vanilla, and beat again.
Add dry ingredients alternately with milk, and beat until creamy.
Fold in the blueberries with a spatula.
Transfer batter to a jumbo 6-cup or standard 12-cup muffin pan.
Bake until the tops are golden.
Let cool for about 10 minutes before serving …
… with butter.
Is there anything better??
The original recipe calls for baking the muffins in a jumbo muffin tin, which I have to say is really fun. But, a 12-cup muffin tin may be more practical if you are entertaining for a larger crowd. Here are a few images of the jumbo muffins:Print
The Best Lemon-Blueberry Muffins
- Total Time: 52 minutes
- Yield: 6 or 12 muffins
Adapted from The New York Times
This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn’t the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully.
Salt: If using table salt as opposed to coarse kosher salt, use 1 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt.
- ½ cup unsalted butter, room temperature
- zest of 1 lemon
- 1 cup + 1 tablespoon sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 cups (256 g) all-purpose or cake flour
- 2 teaspoons baking powder
- 1½ teaspoon kosher salt, see notes above
- 2 cups fresh blueberries
- ½ cup milk or buttermilk
- Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK.
- Grease a jumbo muffin tin (or a 12-cup muffin tin… though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: blueberry, muffin, breakfast, brunch, lemon
This post may contain affiliate links. Please read my disclosure policy.
542 Comments on “The Best Lemon-Blueberry Muffins”
This is the 2nd time I make these muffins – they are delicious and everyone loves them. So easy to make up. Thanks so much for this great recipe!!!
Wonderful to hear this, Christine!
My Kids LOVED them!!! Apparently, they are “Panera” worthy, according to my daughter. This is the 2nd time I have made them this week! A definite keeper!
So nice to hear this, Helen! Thanks so much for writing 🙂 Nothing better than kid-approval, too 🎉🎉🎉🎉
Super moist, sweet with a taste of lemon and blueberries galore! Have made 4 times and follow the recipe exactly. I use buttermilk versus milk. Using the smaller muffin tin will yield 16 muffins. Perfect gift for new neighbors or to share with family and friends. Thank you for sharing this recipe!
So great to hear this, Bev! I love using buttermilk, too … so good!
I’ve made them twice. The first time, they were perfect. The second time they were almost too moist. They were still delicious, but I’m wondering what I did differently. Is it possible to put too many blueberries?
Hi Barry! It is possible to use too many blueberries. It’s also possible that they were under-baked a little bit? If it happens again, you can also reduce the amount of milk you are using by a tablespoon or so.
This is probably dumb, but I wish you’d have emphasized that you’re whisking the flour etc separately from the blueberries instead of making it all one sentence. I knew it sounded odd but I thought I was following the recipe, now I have a bunch of smashed blueberries and a semi combined batter
Can I use frozen blueberries
I would agree that these are the best!!!
THis looks so good! Does it work with other mix ins?
These muffins are amazing! It’s the perfect amount of lemon and so much better than grocery store muffins.
So great to hear this, Lisa!
These are so decadent and delicious! My family loved them (and I did too). Glad I noticed the note about sprinkling sugar on top before baking – it created the best crust ❤️. Thank you!
So great to hear this, Carla! Thanks so much for writing. I love the sugary crust, too. I just made scones, and the best part about them is the sugar-crusted top 🙂 🙂 🙂
Hmmmm strange… did you use baking powder? Did you make any other changes? What type of flour did you use?
These muffins are so, so good! This recipe is going into my regular rotation! Ali, have you ever thought about a banana blueberry version?
Great to hear this, Trina! I think bananas would be wonderful. I feel you could probably add a cup of mashed banana without having to make much of an adjustment to the recipe … or you could use it to cut back some of the butter and some of the sugar. I can’t advise on proportions because I haven’t tried yet, so I would just go for it! And it may take some trial and error to get right, but it will be delicious.
Hi! How long do you think we should bake these if we are using a 12-cup muffin tin?
Hi! I would start checking after 22 minutes.
I have quite a bit of prepared mix left over (only having a small gathering). Can I freeze the remaining dough for a later time. I’ve made these twice….delicious!!!!!
Hi Kathleen! I was about to suggest you freeze the baked muffins, but I just googled, and it turns out you can freeze unbaked muffin batter, so yay! Go for it!
You were right – this recipe is a keeper! Absolutely bloody delicious! It will, henceforth, be my ‘go-to’ muffin recipe. I didn’t have any buttermilk to hand, so I added a bit of vinegar to the milk and let it sit for 5 minutes. This recipe made 12 normal sized muffins for me – I thought they would be too big as I filled the cups to the tops but they didn’t rise much at all. As it’s just me eating them I put them in the freezer same day I made them and am taking them out daily for my morning tea. Happy to say they freeze rather well. Unfortunately, I forgot to add the sugar on top for the crust but can totally see how they would benefit from it (although they were bloody delicious even without). Looking forward to trying this recipe using orange zest and cranberries in place of the lemon and blueberries. Cheers for the fab recipe. 🙂
Wonderful to hear this, Bex! Thanks so much for writing. Great to hear they freeze well, too. Orange-cranberry is delicious!!
Is the 1/4 flour for the blueberries part of the two cups or in addition to??
Hi Suzy! It’s part of the 2 cups. Happy baking!
Best Blueberry lemon muffins ever! I decreased the sugar to 2/3 c and did not put any on top and they are perfect for our taste! Light, fluffy, lemony, blueberry goodness!
Wonderful to hear this, Alice!
This has become my go to recipe when I bring friends treats, they all love them! Thanks so much for sharing.
So great to hear this, Lise!
I used this recipe to make 2 kinds of mini muffins today, and they are amazing! I made the batter as per directions, and before adding the berries I split it into 2 parts, added 1 cup blueberries to one part and 1 cup raspberries to the other. I used 1.5 tbsp batter per muffin and baked for 15 minutes and I got 28 mini muffins total and want to inhale them all right now. This is my new go to recipe!
Wonderful to hear this, Sana! I love the idea of mini muffins, and raspberries sound delicious here!!
Delicious! Perfect bit of zing from the lemon and the kosher salt put it over the top! It didn’t make the muffins salty in the slightest and was the perfect counterpoint to the sweeter flavors. Just wonderful!
So nice to hear this, Susan! Thanks so much for writing 🙂 🙂 🙂
I’ve made these twice and they turned out great! The perfect lemon flavor and a good use of my frozen blueberries.
Wonderful to hear this, Mandy!
So yummy. I only had one cup of blueberries so I split up the dough and made half Blueberry and half poppy seed. Both are delicious.
Oh yum! Love this idea so much.
I only have 1 cup of blueberries is that okay for this recipe?
I made a batch of these (jumbo version) for my neighbors two nights ago. One gave a muffin to her bed-ridden mother and she had her tell me: “That is the best muffin I’ve ever tasted in my life!”.
I’m making a new batch to take to my sister’s family (and, per request, more for my neighbors) tomorrow.
I just cannot rave enough about your recipe, Ali! Pure heaven! Few things are better, in my opinion, than making people happy with something delicious you cooked with love!
Oh, Lisa! So wonderful to hear this. I love that you made the jumbo size too … that is my preference, too, but it seems that more people make the 12-cup size. I couldn’t agree more regarding your last comment. I think that’s what I love most about cooking: seeing the joy it brings to others. Have a wonderful weekend and happy baking!
These were the best homemade muffins I’ve ever made. Thanks.
Wonderful to hear this, Mary! Thanks for writing 🙂
Just made these today and they were delicious! Made some adjustments, used vegan butter instead of real butter, almond milk in place of dairy milk/buttermilk, and unbleached all purpose flour. These are moist, rich, and just the perfect amount of sweetness! Definitely becoming a regular in my household!
Wonderful to hear Lee! Love that you made these dairy free! Thanks for sharing your substitutions — so helpful for others.
If using buttermilk, should I add baking soda and decrease the baking powder? There is no differentiation in recipe with regard to using buttermilk or regular milk. Thank You!
Hi Lana! I have used both milk and buttermilk, and I have made no changes to the baking powder when I have done so.
Just made these tonight and….OMG. The best muffins I’ve ever made! These will be gone in no time, will definitely be making again!
Yay! So nice to hear this, Rebecca! Thanks for writing 🙂
I have made these twice and they are really delicious. However, I keep wondering if the batter is supposed to be really thick or if I have done something wrong. Mine is thick like cookie dough and hard to spoon, but like I said, tasty!
Hi Shelly! The batter is on the thick side, but check out the video as a reference. It’s possible that you are over-measuring the flour. Are you using a scale?
I made these this afternoon for my son’s violin teacher, and after she double fisted two of them in the living room during the lesson, she hung around in the kitchen afterwards until I bundled up four more to take away. An hour later my phone rings and its the mom from our violin tutors next student asking if I have any more and could please bring them by. After quickly checking to see if someone swapped baking powder for uncut cocaine in my pantry when I wasn’t looking, I bundle up another 6 muffins and walk over to their house. Now I’m back home, filling out recipe cards for a few of their neighbors. So bravo on this recipe👍, I’ve been baking goodies for various tutors and neighbors for a while now, but I’ve never had my phone blow up with adulation, inquiries, and demands before. I’ll probably be getting a call from the local Kindergartens by Monday afternoon demanding I bring in a few dozen for Easter. Of the 24 I baked, I got exactly one, before friends, my kids, my wife, and my neighbors who suddenly remembered I still had their tupperware, decended upon me like blueberry starved locusts and scarfed them all up. 😂
I think this is the best comment I have ever read. Thank you so much for writing. I am so, so happy to hear all of this. And bravo to you for treating these much deserving tutors and teachers to something warm and homemade. So glad they left you one 🙂 🙂 🙂
Very good took longer
I made these delicious blueberry lemon delights today!~ They are wonderful and instead of the regular size decided to overload the muffin tins for a jumbo version. I also made a cinnamon brown sugar crumble for the top!!! Blue my mind they turned out fantastic! Thanks for the recipe!
Wonderful to hear this! That brown sugar crumble sounds lovely!