Blueberry Lemon Breakfast Muffins

Name: Blueberry Lemon Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12.0
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup milk; 1/2 cup unsalted butter, melted; 2 large eggs; 1 tablespoon lemon zest; 1 cup fresh blueberries

Highlighted under: Simple Baking Collection

I absolutely love making these Blueberry Lemon Breakfast Muffins for a cheerful start to my day. The delightful combination of tangy lemon and sweet blueberries makes my mornings feel special. Whenever I bake them, the aroma fills my kitchen, inviting everyone to join me for breakfast. Plus, they're incredibly easy to whip up, making them a perfect quick treat for busy days. Trust me, once you taste the fluffy texture and zesty flavor, you'll want to make them a regular part of your breakfast rotation!

Created by

Serena Whitaker

Last updated on 2026-02-16T02:43:35.941Z

In my kitchen, the magic of baking truly comes alive when I prepare these Blueberry Lemon Breakfast Muffins. I remember the first time I experimented with adding lemon zest to my usual muffin mix. The bright citrus notes beautifully complement the tart blueberries, creating a harmonious balance that’s both refreshing and satisfying. It's a trick I'll never skip again!

As I mix the ingredients, I find that using fresh blueberries instead of frozen ones makes a notable difference in the flavor and texture. The muffins come out puffy and light, with bursts of juicy blueberries in each bite. It’s these little adjustments that elevate a simple muffin into something truly delightful!

Why You'll Love These Muffins
Zesty lemon adds a refreshing twist to your morning routine.
Juicy blueberries provide bursts of flavor in every bite.
Perfectly fluffy texture makes them irresistible!

Mastering the Muffin Technique

When making blueberry lemon muffins, the key to achieving a light and fluffy texture lies in how you mix the batter. After combining the dry and wet ingredients, gently fold them together using a spatula. Overmixing can develop the gluten in the flour, resulting in dense muffins. Stop mixing as soon as you no longer see dry flour for the best results. You'll know the batter is ready when it appears slightly lumpy and just combined.

Another crucial step is filling the muffin cups correctly. Aim to fill each cavity about two-thirds full. This allows enough space for the batter to rise without overflowing, while also ensuring an even baking process. If you're using a standard muffin tin, this amount usually translates to about 1/4 cup of batter per muffin.

Ingredient Insights

The fresh blueberries are a standout ingredient in this recipe, not just for flavor, but for their moisture contribution as well. As they bake, they burst open, releasing their juices into the batter and creating a delicious and visually appealing effect. If you don’t have fresh blueberries available, you can substitute with frozen ones, but keep them frozen until you're ready to fold them into the batter to prevent them from bleeding into the mixture.

Lemon zest brings a vibrant and zesty flavor to these muffins, enhancing the overall taste profile. Make sure to use a microplane or fine grater to zest the lemon, ensuring that you only get the yellow part and not the bitter white pith. This small detail can significantly elevate the brightness of the muffins, making them particularly refreshing.

Ingredients

Muffins

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1/2 cup unsalted butter, melted
2 large eggs
1 tablespoon lemon zest
1 cup fresh blueberries

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well blended.

Mix Wet Ingredients

In another bowl, combine the milk, melted butter, eggs, and lemon zest. Mix until smooth and incorporated.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Careful not to overmix.

Add Blueberries

Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack. Enjoy warm or at room temperature!

Pro Tips

For extra lemon flavor, try adding a tablespoon of lemon juice to the wet ingredients. These muffins freeze well, so make a double batch to enjoy later!

Storage and Freezing Tips

To keep your blueberry lemon muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to prolong their shelf life, these muffins freeze beautifully. Wrap them individually in plastic wrap and place them in a resealable freezer bag. Frozen muffins can last up to three months. To reheat, simply pop them in the microwave for about 20-30 seconds, or until warmed through.

If you'd like to enjoy them fresh out of the oven, consider baking a batch and freezing the rest of the batter. You can portion the batter into the muffin tins, freeze them until solid, and then transfer the frozen batter to a bag. When you're ready to bake, you can bake from frozen, adding a couple of extra minutes of baking time.

Serving Suggestions

These blueberry lemon muffins are delicious on their own, but serving them with a dollop of whipped cream or a drizzle of lemon glaze can elevate them to an even more special treat. For the lemon glaze, mix powdered sugar with a bit of lemon juice until you achieve a pourable consistency – this tangy addition complements the muffins perfectly.

For a more substantial breakfast, you could serve these muffins alongside a protein source like Greek yogurt or scrambled eggs. The combination of flavors and textures creates a balanced and satisfying morning meal. I often pair my muffins with a refreshing fruit salad for a colorful and nutritious start to my day.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but keep in mind they may release more moisture. It’s best to add them frozen to the batter.

→ How should I store the muffins?

Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.

→ Can I substitute whole wheat flour?

Yes, you can substitute half or all with whole wheat flour for a healthier option.

→ What can I use instead of eggs?

You can use flaxseed meal mixed with water or unsweetened applesauce as an egg substitute.