Lemon Blueberry Muffins

Looking for a simple muffin recipe that’s light and fluffy? Then you’ll love this one. Lemon blueberry muffins are an easy recipe that’s high in fiber and full of sweet and zesty lemon flavor.

Lemon zest and fresh juicy blueberries are mixed in a high fiber muffin base made with whole wheat flour and ground flaxseed.

Easy Breakfast Muffins

• These make a great grab-and-go breakfast or snack option, and they’re something the whole family will love.
• With simple ingredients, these make a great budget-friendly recipe.
• The lemon rind adds a lovely citrus twist, and blueberries add the perfect sweetness.
• Ground flaxseed and whole wheat flour add extra fiber.
• I like to make a few different muffin recipes and freeze them. That way there’s a bit of variety for breakfasts and snacks. These muffins would be great along with my cottage cheese muffins and banana oatmeal muffin recipes.

Recipe Ingredients

FRUIT: The zest and fresh lemon juice from one lemon are used in this recipe along with one cup of fresh blueberries.

FLOUR: This recipe uses a combination of all-purpose flour and whole wheat flour. Ground flaxseed adds extra fiber to these muffins.

SUGAR: You can use coconut sugar or brown sugar.

MUFFIN BATTER: You’ll also need baking powder, baking soda, milk, large eggs and vegetable oil.

How To Make Lemon Blueberry Muffins Recipe

1. Mix all dry ingredients together in a large bowl.
2. Zest one lemon then squeeze out the excess juice. Add milk and lemon juice to a small bowl. Let it sit at room temperature for 1 minute to turn sour.
3. Mix the wet ingredients together in a separate bowl according to the full recipe card instructions below.
4. Stir together half the dry flour mixture to wet ingredients. Repeat with the other half. Fold in the fresh blueberries.
5. Divide the muffin batter into the pan. Bake until a toothpick comes out clean.

Leftovers can be stored in an airtight container or with plastic wrap in the fridge up to 3-4 days.

These muffins also freeze well! Add to a freezer bag and remove as much air as possible then seal tightly. These will keep in the freezer for up to 3 months.

Recipe Tips

• Use a cookie scoop or ice cream scoop to help divide the batter between muffin liners. This makes it easier to transfer the sticky batter and divide it evenly.
• Use fresh blueberries if you can. Frozen blueberries are trickier – they tend to turn the batter a dark purple-ish color.
• Use an organic lemon if possible. There will be fewer pesticides on the outer peel that you’ll be using in the recipe. You will still need to wash and scrub the lemon before using it.
• Feel free to use any type of sugar that you prefer. I used coconut sugar but you can also use brown sugar or monk fruit sweetener (it’s sugar-free).
• Sprinkle a bit of extra lemon zest on the tops of the muffins just before baking. It looks lovely!

More Muffin Recipes

• Whole Wheat Streusel Muffins are an easy breakfast muffin with streusel topping.
• Oatmeal Muffins with 6 Flavors use one oatmeal muffin base with six different flavor additions to try.
• Breakfast Flaxseed Muffins have no flour. Instead, these use flaxseed.
• Banana Oatmeal Muffins are one of our most popular breakfast muffin recipes!

Did you love these lemon blueberry muffins? Be sure to leave a rating below!