Lemon Blueberry Muffins

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These juicy lemon blueberry muffins are the perfect way to start your mornings! They make a wonderful treat packed with juicy blueberries, and keep moist and fresh for days.

I always love having a fresh batch of muffins to kick off the weekend, and this is one of my staple recipes: easy, quick to make from scratch, and loaded with fruit.

Plus, these babies are a bit healthier than your average muffins. They are made with whole-grain flour and they contain a small amount of unrefined cane sugar, which makes them delicious but not overly sweet.

However, you can swap whole grain flour with all-purpose flour or you can use white sugar instead of cane sugar, they will turn out delicious anyway!

What ingredients you need

• Whole grain flour or all-purpose flour
• Frozen or fresh blueberries
• Sugar
• Egg
• Lemons
• Vegetable oil
• Baking powder
• Salt

How to make these lemon blueberry muffins

(Note: the full recipe is at the bottom of the page)

• Preheat the oven
• Combine flour, sugar, baking powder, salt, lemon zest
• Mix well

• In a mixing bowl combine oil, milk, and egg
• Pour the wet ingredient into the dry and mix with a fork just until combined

• Gently fold the blueberries into the batter (they release some of their juice, but it’s fine)
• Divide the batter evenly between 6 muffin cases
• Bake and enjoy!

RECIPE NOTES & TIPS

Can you put fresh blueberries in muffins?

Of course, you can use fresh or frozen blueberries, whatever comes handy.
I used frozen blueberries, cheaper than fresh blueberries, and available in the freezer aisle year-round.

Both fresh and frozen blueberries hold the shape nicely, and the right amount of liquid in this recipe prevents them from sinking to the bottom. Plus, the color of the batter doesn’t turn green.

How do you make your blueberry muffins fluffy?

• Use eggs and milk at room temperature
• Mix the dry ingredients with the wet ingredients until just barely combined, a lumpy and sticky batter is fine
• Don’t overmix the batter, that would ruin that lovely fluffy texture
• Make sure the baking powder is fresh and not expired
• Measure liquid, baking powder, and flour accurately

How do you store fresh lemon blueberry muffins?

In case you have leftover muffins, you can store them at room temperature, in an airtight container, for up to 3 days or you can freeze them for up to 3 months.

Recipe updated: originally posted in August 2019, I’ve tweaked the post adding new pictures, notes, and nutritional values.

Lemon blueberry muffins variations

Berries and lemon zest are my absolute favorites, they make these muffins lemony and moist.
However, you could easily play around with this recipe swapping blueberries for the same amount of raspberries, or adding 1/4 cup of nuts, seeds, chocolate chips or dried fruit for a different taste and texture.

More easy treats?

If you love these delicious and moist lemon blueberry muffins, you’ll love these healthy and easy recipes:

• Blender beetroot and chocolate cake
• Cream cheese muffins
• Blueberry cream cheese muffins
• Blender healthy carrot cake
• Healthy blender Chocolate zucchini bread
• Orange cake
• Cake with ricotta

If you make this recipe, let me know: leave a comment, rate it, or tag a photo #theclevermeal on Instagram.

I would love to hear from you!