Name: Blueberry Lemon Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 2 cups all-purpose flour; 1/4 teaspoon salt; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 cup sugar; 1 tablespoon lemon zest; 2 large eggs; 1/4 cup vegetable or canola oil; 1/2 cup plain yogurt or sour cream; 1/4 cup freshly squeezed lemon juice; 3 tablespoons honey; 2 cups fresh blueberries (or frozen – see tips below!)

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I love making these blueberry lemon muffins on a lazy weekend morning.

They come together so quickly, and they taste even better than the ones from the bakery.

They use simple ingredients that you probably already have in your kitchen. And no equipment is needed, just a couple of mixing bowls and a spoon!

They can also stay soft for days, thanks to yogurt and honey. Making them great for meal prep. Bake a batch and enjoy them throughout the week, or freeze for later.

In this post, I’ll show you the step-by-step instructions to make your own muffins. Plus, some tips to get the best results!

Ingredients

Blue table with bowl of blueberries, flour, baking powder, baking soda, salt, sugar, yogurt, oil, and honey, next to 2 eggs and 2 lemons

2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1 tablespoon lemon zest
2 large eggs
1/4 cup vegetable or canola oil
1/2 cup plain yogurt or sour cream
1/4 cup freshly squeezed lemon juice
3 tablespoons honey
2 cups fresh blueberries (or frozen – see tips below!)

Optional: Sprinkle muffin tops with a little sugar before baking for extra sweetness.

Instructions

Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners.

Lining a 12-cup muffin tin with paper liners

In a large bowl, whisk together the flour, salt, baking powder, baking soda, sugar, and 1 tablespoon of lemon zest.

Mixing flour, salt, baking powder, baking soda, sugar, and lemon zest

Toss the blueberries in the flour mixture. This keeps them from sinking to the bottom of your muffins.

Adding the blueberries in the flour mixture

In a separate bowl, whisk together the eggs, oil, yogurt, lemon juice, and honey until smooth.

Mixing the eggs, oil, yogurt, lemon juice, and honey

Pour the wet ingredients into the dry ingredients and gently fold everything together using a spatula. Be careful not to overmix. Just stir until there are no dry spots left.

Divide the batter evenly into the 12 muffin cups and bake for 18-20 minutes, or until the tops are golden brown and a toothpick comes out clean.

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Tips for the Best Muffins

Organic lemons work best since we’re using the zest.
Fresh blueberries will give the best texture, but frozen ones work too! Just make sure to keep them frozen until you mix them into the batter. If you let them thaw, they’ll get mushy and turn the batter blue.
Don’t overmix the batter. Just fold until combined to avoid dense muffins.
Coating blueberries in flour helps them stay evenly distributed.
Avoid overbaking, or the muffins will dry out.
If you want to make mini muffins, bake for 10-12 minutes instead.
Serve with coffee, tea, yogurt, or a glass of milk.

How to Store & Freeze These Muffins

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps fresh for up to a week.
Freezer: Wrap muffins individually and freeze for up to 3 months. Just thaw at room temperature or microwave for a quick treat!

There you have it.

Easy, homemade blueberry lemon muffins that are perfect for breakfast, brunch, or a sweet snack.

Whether you’re enjoying them fresh out of the oven with a cup of coffee or saving them for a later snack, these muffins are sure to become a go-to recipe in your kitchen.

So grab those lemons and blueberries, and enjoy baking these delicious muffins!

Yield: 12