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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

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Lemon Blueberry Muffins

Lemon zest and fresh juicy blueberries are mixed in a high fiber muffin base made with whole wheat flour and ground flaxseed.
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins

Ingredients

Instructions

  • Preheat the oven to 350°F. Line a muffin tin with paper 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 medium 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 with a rubber spatula 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. Top with more lemon zest and extra blueberries.
    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 wire 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.
  • Batter can be mixed by hand or by using a hand mixer.
  • 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!
  •  
Nutrition
Sugar: 7g | Fiber: 2g | Calories: 119kcal | Fat: 3g | Protein: 4g | Carbohydrates: 21g

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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