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Lemon Blueberry Muffins

Lemon blueberry muffins are an easy recipe that’s high in fiber and full of sweet and citrusy flavors. This recipe is made with lemon rind, fresh blueberries and a combination of all-purpose flour, whole wheat flour and ground flaxseed. They’re an easy grab-and-go breakfast or snack idea that stores well in the freezer.

Lemon Blueberry Muffins

Looking for a simple muffin recipe that’s light and fluffy? Then you’ll love this one. The lemon rind adds a lovely citrus twist, blueberries at the perfect sweetness, and ground flaxseed adds 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.

I love breakfast muffins because they’re so simple. They make a great grab-and-go breakfast or snack option, and they’re something the whole family will love.

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Lemon Blueberry Muffin Ingredients

Here’s what you’ll need to make these muffins:

  • Flour – This recipe uses a combination of all purpose flour and whole wheat flour.
  • Flaxseed – Ground flaxseed adds fiber to the muffins. This recipe uses ¼ cup.
  • Sugar – You can use coconut sugar or brown sugar.
  • Lemon – One lemon is used for the peel and juice.
  • Blueberries – You’ll need one cup of fresh blueberries.
  • You’ll also need baking powder, baking soda, milk, egg and vegetable oil.

Related: This recipe is similar to my Blueberry yogurt oat muffins which are moist and made with rolled oats!

How To Make Lemon Blueberry Muffins

These muffins are pretty straightforward to make. Here’s a quick overview to give you an idea. The full detailed instructions can be found at the bottom of this post in the recipe card.

  1. Dry Ingredients – Mix together the flours, sugar, flaxseed, baking powder, and baking soda.
  2. Lemon – Wash and scrub the outside of one lemon. Grate the outside peel (with a cheese grater). Slice the lemon in half then squeeze out the excess juice. Add milk and lemon juice to a bowl. Let it sit for 1 minute to sour.
  3. Wet Ingredients – Mix milk, lemon juice, grated lemon rind, egg and vegetable oil.
  4. Mix Together – Stir together half the dry flour mixture to wet ingredients. Repeat with the other half. Fold in the blueberries once the batter is mixed.
  5. Bake – Divide the batter into the muffin pan. Sprinkle grated lemon on top if desired. Bake at 350°F for 20-25 minutes.

Muffin Tips

  • Use a cookie scoop or ice cream scoop to help divide the batter between muffin cups. 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 less 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.
  • Feel free to use any type of sugar that you prefer. I used coconut sugar but you can also use brown sugar or lakanto monkfruit 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

Here are some more delicious breakfast muffins to try:

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

Lemon Blueberry Muffins

Lemon blueberry muffins are an easy recipe that’s high in fiber and full of sweet and citrusy flavors. 
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins



  • Preheat the oven to 350°F. Line a muffin pan with paper cupcake liners.
  • In a large bowl, combine the dry ingredients: all purpose flour, whole wheat flour, ground flaxseed, sugar, baking powder, and baking soda.
    blue bowl with flour mixture and whisk
  • Wash and scrub one lemon. Grate the outside peel using a cheese grater. Slice it in half then squeeze out the lemon juice (Save a bit of lemon zest for topping if desired)
    grater, lemon rind, squeeze peeled lemon cut in half, and lemon juicer
  • Add milk and lemon juice to a bowl. Mix together and let sit for 1 minute to sour.
    bowl of milk and lemon juice with spoon
  • Add sour milk to a large bowl along with egg, cooking oil and grated lemon rind. Mix together.
    steel bowl with milk mixture, egg and lemon rind
  • Add half of the flour mixture to the bowl and stir in.
    flour and batter in steel bowl with silicone spatula
  • Add the other half and stir in until just combined.
    flour poured on batter in steel bowl with spatula
  • Gently fold in the blueberries until just combined. Do not overmix.
    batter with fresh blueberries on top in steel bowl with spatula
  • Divide the batter into a muffin pan lined with paper cupcake liners. Bake for 20-25 minutes (I baked 21 mins) or until a toothpick comes out clean when poked through the center. Let cool 10 minutes then transfer to a rack to cool completely.
    baked lemon blueberry muffins in pan

Recipe Notes:

Muffins can be stored in an airtight container in fridge or on counter for up to 1 week. These muffins can also be frozen for up to 3 months.
Calories: 119kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Fiber: 2g | Sugar: 7g

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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