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Best Lemon Blueberry Muffins Recipe Ever

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Lemon Blueberry Muffins Recipe

Best Lemon Blueberry Muffins Recipe Ever: This recipe has been a favorite for a long time. The original recipe says to use a 6-cup giant muffin tin to make the muffins, which is fun but might not be the best choice if you only need to feed a few people. A muffin pan with 12 cups works great.

Salt: If you’re not using coarse kosher salt, use 1 teaspoon of table salt. If you can’t stand salt at all, use only 1/2 teaspoon.

Best Lemon Blueberry Muffins Recipe Ever


  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 Tablespoon lemon zest
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) plain yogurt or sour cream, at room temperature*
  • 1 and 1/2 teaspoons pure vanilla extract
  • 3 Tablespoons (45ml) milk*
  • 3 Tablespoons (45ml) fresh lemon juice
  • 1 and 1/2 cups (210g) fresh or frozen blueberries*

Crumb Topping

  • 1/3 cup (41gall-purpose flour (spooned & leveled)
  • 2 Tablespoons (25g) packed light or dark brown sugar
  • 1 teaspoon lemon zest
  • 2 Tablespoons (28gunsalted butter, melted


    1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
    2. Make the muffins: Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
    3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the lemon zest and beat on medium speed for 1 minute. Add the eggs, yogurt, and vanilla, and beat for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed.
    4. With the mixer running on low speed, add the dry ingredients, milk, and lemon juice into the wet ingredients and beat until no flour pockets remain. Gently fold in the blueberries. Avoid over-mixing. Batter is thick and fluffy.
  1. Spoon the batter into prepared muffin cups, filling them all the way to the top.
  2. Make the crumb topping: In a small bowl, use a fork to mix all of the crumb topping ingredients together.
  3. Spoon topping evenly on top of each filled muffin cup, gently pressing it down onto the surface so it sticks. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–24 minutes, give or take.
  4. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Enjoy warm, or at room temperature.
  5. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.


  1. Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired.
  2. Special Tools: 12-Count Muffin Pan | Cupcake Liners | Citrus Zester | Citrus Juicer | Glass Mixing Bowls | Electric Mixer (Handheld or Stand Mixer)
  3. Yogurt: You can use nonfat or low-fat plain yogurt, Greek or regular. You can also use sour cream.
  4. Milk: You can use any milk, dairy or nondairy.
  5. Blueberries: If using frozen blueberries, do not thaw.
  6. For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6. For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
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4 thoughts on “Best Lemon Blueberry Muffins Recipe Ever”

  1. How much lemon juice is needed? The ingredients lists lemon zest but no lemon juice. Recipe instructions doesn’t mention lemon zest at all.

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