Blueberries are those fruits thata are usually in season at different times of the year so whenever they come around I am always looking for ways to make use of them. If I am not eating them then I am cooking with them. Today I tried baking Blueberry lemon muffins. I love the purple color that oozes into the muffins as the blueberries burst as they bake. These muffins turned out fluffy and light, totally perfect!
INGREDIENTS
2 Cups All Purpose Flour
2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
2/3 Cup Sugar
1/2 Cup Lemon Juice
Zest from 1 Lemon
2 Large Eggs
3/4 Teaspoon Vanilla Essence
1/2 Cup Butter
1 Cup Fresh Blueberries
METHOD
Preheat oven at 180 °C. Butter your muffin baking tin
Mix all purpose flour, baking soda, baking powder and salt in a bowl and whisk
In small bowl, add 2/3 cup sugar and zest from 1 lemon. Rub with your fingers until the mixture becomes fragrance.
In another bowl add sugar and butter. Beat with electric beater until mixture is fluffy and light
Add to the butter sugar mixture the two eggs, whisk, add vanilla essence. Add lemon juice, beat well. Add milk and beat until well combined
Add the flour mixture in batches beating as you add. Do not over mix but the batter will be wet
Add blueberries in small bowl, add a tablespoon of all purpose flour, shake to combine. This will prevent the blueberries from sinking to the bottom of the batter
Add blueberries into the wet batter and fold until evenly combined
Use ice cream scoop to pour the batter into thr muffin tin. Make sure the blueberries are in all the portions in the batter
Bake the blueberry muffins in a 180°C oven for 25-30 minutes
Allow to cool in the muffin tin for 10 minutes
Delicious bluberry muffins ready to be devoured for breakfast or as a dessert
BLUEBERRY LEMON MUFFINS

Prep time: 15 Minutes
Cook time: 55 Minutes
Total time: 1 Hour 10 Minutes
Yield: 12 Muffins
Ingredients
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 2/3 Cup Sugar
- 1/2 Cup Lemon Juice
- 1 Lemon Zest
- 2 Large Eggs
- 3/4 Teaspoon Vanilla Essence
- 1/2 Cup Butter
- 1 Cup Fresh Blueberries
- Preheat oven at 180 °C. Butter your muffin baking tin
- Mix all-purpose flour, baking soda, baking powder and salt in a bowl and whisk. In small bowl, add 2/3 cup sugar and zest from 1 lemon. Rub with your fingers until the mixture becomes fragrance.
- In another bowl add sugar and butter. Beat with electric beater until mixture is fluffy and light
- Add to the butter sugar mixture the two eggs, whisk, add vanilla essence. Add lemon juice, beat well. Add milk and beat until well combined. Add the flour mixture in batches beating as you add. Do not over mix but the batter will be wet
- Add blueberries in small bowl, add a tablespoon of all-purpose flour, shake to combine. This will prevent the blueberries from sinking to the bottom of the batter. Add blueberries into the wet batter and fold until evenly combined
- Use ice cream scoop to pour the batter into the muffin tin. Make sure the blueberries are in all the portions in the batter. Bake the blueberry muffins in a 180°C oven for 25-30 minutes. Allow to cool in the muffin tin for 10 minutes.
- Delicious blueberry muffins ready to be devoured for breakfast or as a dessert
Blueberry Lemon Muffins – Frequently Asked Questions (FAQs)
1. What are blueberry lemon muffins?
These are soft, moist muffins combining the sweetness of blueberries with the zesty brightness of lemon zest or juice. They're a popular breakfast, snack, or tea-time treat.
2. What gives them the lemon flavor?
Typically, fresh lemon zest and/or lemon juice are used. Some recipes also use lemon extract or a lemon glaze for extra citrus punch.
3. Can I use frozen blueberries?
Yes! Frozen blueberries work well—just: Use straight from the freezer (don’t thaw). Toss in a little flour to prevent sinking and color bleeding
4. How do I prevent soggy muffins?
Don’t overmix the batter. Use room-temperature ingredients. Avoid overloading with wet fruit. Let muffins cool completely before storing5. Can I make them dairy-free or vegan?
Absolutely! See customizations below for options like plant-based milk and flax eggs.
6. How should I store them?
Keep in an airtight container: At room temp for 2 days. Refrigerated for 5 days. Freeze for up to 3 months (wrap individually)
Nutrition Card – Approx. per 1 standard muffin (homemade, medium size)
Nutrient | Amount | % Daily Value (DV) | Notes |
---|---|---|---|
Calories | 180–220 kcal | — | Depends on ingredients and sugar |
Carbohydrates | 28–35 g | 10–12% | Main source: flour and fruit |
Sugars | 12–18 g | — | Includes natural and added sugars |
Protein | 2–4 g | — | Higher with yogurt, eggs, or nut flour |
Fat | 6–10 g | 10–15% | Mostly from butter or oil |
Fiber | 1–2.5 g | 4–10% | Blueberries add some fiber |
Sodium | 150–250 mg | 6–10% | From salt and baking powder |
Vitamin C | 8–15% DV | 🍋 From lemon juice/zest | |
Calcium | 4–8% DV | Higher with milk or yogurt |
📌 Nutrition Notes:
- For a lighter muffin, use yogurt or applesauce instead of butter/oil.
- Use whole wheat flour or almond flour to increase fiber and protein.
Dietary Compatibility & Customization Tips
Diet Type | Compatible? | Suggestions |
---|---|---|
Vegan | ⚠️ With substitutions | Use flax egg + plant milk + vegan butter |
Vegetarian | ✅ Yes | Naturally vegetarian |
Gluten-Free | ⚠️ Needs adaptation | Use 1:1 GF baking flour or almond flour blend |
Dairy-Free | ⚠️ With swaps | Use almond/oat milk and oil/vegan butter |
Nut-Free | ✅ Yes | If no nut flour or toppings are used |
Keto/Low-Carb | ❌ No | Too high in carbs unless fully modified |
Paleo | ❌ No | Contains flour and sugar (not paleo-friendly) |
Customization Ideas:
- Add crumble topping with oats, sugar, and lemon zest
- Swap blueberries for raspberries, blackberries, or a mix
- Use maple syrup or honey instead of white sugar (adjust flour accordingly)
- Top with a lemon glaze for extra zing
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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