These bakery-style lemon blueberry muffins will be your go to blueberry muffin recipe every time. A perfect balance of citrus and berry, in every single bite. Not only are they a quick and easy recipe, but you'll feel like you're standing in a classic bakery with just how incredibly they smell, and of course, taste.
The perfect time to whip up a batch of these muffins is, well, any time you are in the mood for them. Blueberries tend to be at their peak in the spring, but really these muffins are excellent for breakfast all year long.
I have an obsession with blueberry, so my blueberry streusel muffins (LINK RECIPE) and my healthy blueberry muffins (LINK RECIPE) are all inspired by these lemon blueberry ones, and for good reason!
What are the ingredients for these lemon blueberry muffins
This recipes comes together in just 30 minutes, and makes the entire house smell like a bakery.
- Blueberries: I like to get the larger blueberries for this
- Cane Sugar
- Avocado Oil: You can easily swap for olive oil
- Whole Milk: If you're dairy free, you can swap for almond or oat milk
- Lemon Zest and Juice: FRESH LEMON JUICE, do not use the already made lemon juice, it will not taste the same.
- Baking Soda + Baking Powder
- All Purpose Flour
- Demerara Sugar: This is optional to top on the top of the muffins, but as these are "bakery style" I like going for the coarse sugar on top, it's fun and adds a touch of sweetness.
See the printable recipe card below for further information about quantities.
How do I make these muffins?
The directions and instructions for this recipe is very similar to my other recipes, so here's how we do it *cue Montell Jordan's song here*:
Start with preheating the oven to 375º and prepping a muffin tin with liners and nonstick spray. To a large mixing bowl, combine the eggs, sugar, milk, and oil with a hand whisk. Whisk until the oil is incorporated. Pour in the zest and lemon juice and whisk again until just combined.
In a separate bowl, sift (or using a silicone spatula, mix) together the flour, baking soda, baking powder, and pinch of salt. To the wet ingredients, pour in the dry and whisk until the flour JUST comes together with the wet ingredients. Try not to over mix. The batter will get thick and may be a little lumpy. Let the batter sit for 20 minutes to allow the ingredients to marry.
Using a large cookie scoop, scoop some batter evenly across the muffin tin. The batter should go ¾ of the way up in each well.Bake for 22º and let cool for 15 minutes afterwards. You can take them out of the liner and let them fully cool on a wire rack.
HINT: Remember to let the batter sit on the counter for at least 15-20 minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.
Muffin Swaps and Substitutions
Gluten free? Paleo? Low Sugar? I've got all the swaps and substitutions you're going to need for these muffins, and I promise you, the authenticity and flavors will remain the same.
- Flour - this won’t really change the bake time, but it will alter the taste and texture. I swear by Bob’s Red Mill Gluten-Free All Purpose Flour, which you can find on Thrive Market or in a variety of other stores.
- Milk: if you don't want to use or have any almond milk, you can swap for half and half or whole milk.
- Sugar: I like using Wholesome Sweet’s brand of organic cane sugar, but remember, this recipe is made on using honey, so be sure to keep the honey in, and adjust accordingly if you only want to use honey and not the ½ cup cane sugar. To replace ½ cup of sugar, you will need ⅓ cup honey.
What other flavors go with lemon muffins?
My favorite citrus to bake with is lemon, because of the bright flavors, acidity, and the color the lemon zest gives the batter. I absolutely love making lemon blueberry muffins because the flavor combination is so good, but other ways to incorporate lemon include:
- Lemon raspberry muffins, like my easy to follow and meal prep version (LINK RECIPE)
- Lemon and strawberries
- Lemon and blackberries
- A variety of citrus such as lemon, grapefruit, and blood orange, topped with demerara sugar or mini chocolate chips.
These are just some variations as to baking muffins with lemons, all of which are equally yummy.
Kitchen Equipment and Tools
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
Other common kitchen tools include:
- Muffin tin and liners
- Cookie scoop
- Measuring spoons and cups
- Mixing bowls
These muffins do well on the counter for up to 4-5 days in a tightly sealed container.
These muffins also do incredibly well in the freezer for up to one month. Be sure to label the ziplock or storage container with the date the muffins were baked, and take them out approximately 40 minutes before you want to serve or eat them.
Coat the blueberries in flour before adding to the batter, this will help prevent them from sinking to the bottom.
Hungry for More?
Looking for other recipes like this? Try these:
Bakery-Style Lemon Blueberry Muffins
- 1 kitchen scale
- 1 Cookie scoop
- 1 whisk
- 1 spatula
- 1 mixing bowl
- measuring cups
- 2 large eggs room temperature
- 1 cup cane sugar
- ½ cup whole milk
- ½ cup avocado or olive oil
- 1 cup blueberries
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice fresh squeezed
- 256 grams all purpose flour approx. 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- In a large mixing bowl, combine the eggs, sugar, milk, and oil with a hand whisk. Whisk until the oil is incorporated.
- Pour in the zest and lemon juice and whisk again until just combined.
- In a separate bowl, sift (or using a silicone spatula, mix) together the flour, baking soda, baking powder, and pinch of salt.
- To the wet ingredients, pour in the dry and whisk until the flour JUST comes together with the wet ingredients. Try not to over mix. The batter will get thick and may be a little lumpy.
- Let the batter sit for 20 minutes on the counter. Meanwhile, preheat the oven to 375º and line a muffin tray, pre-grease the muffin liners.
- Using a large cookie scoop, scoop some batter evenly across the muffin tin. The batter should go ¾ of the way up in each well.
- Bake for 22º and let cool for 15 minutes afterwards. You can take them out of the liner and let them fully cool on a wire rack.
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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