When it's time to wow your family for breakfast, this Blueberry Lemon Muffins Recipe will do the trick!
Made with fresh blueberries and lemon zest, the flavors are nice and strong, but not overpowering.
Blueberry Lemon Muffins Recipe
Now, while you CAN use either fresh or frozen blueberries in this recipe, I recommend using fresh berries.
If you do use frozen blueberries, just make sure that you thaw the blueberries out completely and dab them with a paper towel to remove excess moisture before beginning the baking process. We don't want any extra liquid in our finished product.
Are you looking for other Quick & Easy recipes to serve like my Blueberry Lemon Muffins Recipe?
Check out these super delicious breakfast and brunch recipes that I have shared over the years, like this delicious Apple Pecan Breakfast Bake Recipe.
Whether you are looking for something hearty and savory like our Shepherd’s Breakfast Skillet Recipe or something sweet and decadent like our Salted Caramel Apple Scones Recipe, we have something for everyone!
- Apple Cinnamon Pie with Cinnamon Rolls
- Air Fryer Red Potatoes
- Hawaiian Roll Breakfast Sliders Recipe
- Pumpkin Biscotti
Here are the ingredients you need to gather to get started making this Fruity Baked Breakfast Recipe:
Confectioners’ sugar - this is really nice to roll the blueberries in! You will also need granulated sugar. I personally prefer Dominos brand sugar - what can I say?
Eggs, Butter and Milk
All purpose flour and Baking powder
Fine sea salt - this gives the lemons and blueberries a nice flavor without being salty.
Fresh blueberries and Fresh Lemon Zest and Lemon Juice - we really want these to be fresh ingredients so that the flavors POP!
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.
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How to make this Blueberry Lemon Muffins Recipe
Directions for making this Blueberry Lemon Muffins Recipe
If you are using fresh blueberries, you are going to begin by washing and drying your blueberries, then setting them aside.
Combine the eggs, butter and sugar and beat on low speed together until smooth. Then add in the grated lemon zest and fresh lemon juice along with the milk, mixing for one full minute before slowly starting to add in the dry ingredients (flour, baking powder and sea salt).
When the batter is fully together, slowly fold in the blueberries. Grease a mini muffin pan and then fill the muffin cups evenly with the batter. I always recommend using cupcake or muffin tin liners, as they make clean up a breeze - as well as making it easier to store the muffins!
Bake at 375 degrees for 11 to 13 minutes, or until the muffins are starting to turn golden and a toothpick comes out clean. Allow these delicious little lemon blueberry muffins to cool fully on a cooling rack before you dig in.
How Do I Store These Lemon Blueberry Muffins?
You can leave these muffins in an airtight container for up to 3 days before they begin to get stale, or you can even freeze them! These lemon blueberry muffins freeze really well! Just wrap them in cling wrap and use a freezer bag to store them for up to a month in the freezer.
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To print this Easy Recipe for Lemon Blueberry Muffins, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Blueberry Lemon Muffins Recipe
Ingredients
- 1.5 cups fresh blueberries
- zest from 2 full lemons and juice from one lemon
- ¼ cup confectioners’ sugar to roll the blueberries in
- ⅔ cup granulated sugar
- 2 eggs
- ½ cup butter soft to melted
- 2 cups all purpose flour
- 2 tablespoons baking powder
- dash of fine sea salt
- ¼ cup milk
Instructions
- Wash, dry and set aside the blueberries.
- Combine the eggs, butter and sugar together until smooth. Then add in the lemon zest and juice along with the milk, mix for one full minute before slowly starting to add in the dry ingredients (flour, baking powder and sea salt).
- When the batter is fully together, slowly fold in the fresh blueberries.
- Grease a mini muffin pan and then fill the wells evenly with batter. Bake at 375 degrees for 11 to 13 minutes or until the muffins are starting to turn golden and a toothpick comes out clean.
Kathy says
The amount of milk in this recipe is not listed. How much? I am dying to try this but need to know the amount of milk to add. Thank You.
Jenn says
It's 1/4 cup milk! Happy baking!