Food & Cooking Recipes Breakfast & Brunch Recipes Muffin Recipes Lemon Blueberry Muffins 5.0 (1) 1 Review These easy muffins are naturally sweet and freezer-friendly. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 17, 2024 Rate PRINT Share Close Photo: Rachel Marek Prep Time: 30 mins Total Time: 1 hr 55 mins Yield: 12 Simple and sweet, these lemon blueberry muffins are worth waking up for. They combine the bright tang of lemon zest and juice with sweet blueberries, resulting in a mouthwatering treat. Plus, this muffin recipe takes just 30 minutes to prep and 20 minutes to bake, so you can have a fruity breakfast or snack within an hour. These muffins also freeze beautifully, so consider making a double batch and storing extras in the freezer. Then, whenever you're craving a homemade baked good, take one out and thaw in the refrigerator. You can also heat it in the microwave until warm. 29 Muffin Recipes You'll Be Baking All the Time, From Classic to Creative Use blueberries with smooth skin and a firm, plump texture. Avoid mushy berries, which indicate that they going bad. Also avoid using red blueberries, as this means the beries are underripe. Ingredients 2 ½ cups all-purpose flour 1 ¾ teaspoons baking powder ¼ teaspoon baking soda 1 teaspoon coarse salt 1 cup sugar, plus more for sprinkling (optional) 2 large eggs, room temperature 1 ½ teaspoons lemon zest plus ¼ cup lemon juice ¼ cup whole milk, room temperature 1 stick unsalted butter, melted and cooled 1 ¼ cups blueberries Directions Rachel Marek Preheat oven, prep muffin tin, and mix dry ingredients: Preheat oven to 350°F. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Rachel Marek Combine sugar, eggs, lemon, and milk: In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Rachel Marek Add butter: Whisk in melted butter. Rachel Marek Mix wet into dry ingredients: Stir wet ingredients into dry ingredients, until just combined. Rachel Marek Add berries: Fold in blueberries. Rachel Marek Divide batter between muffin cups: Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Rachel Marek Bake: Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Rachel Marek Cool: Cool 5 minutes in pan, then transfer to wire rack to cool completely. Rachel Marek What to Serve With Muffins These lemon blueberry muffins are delicious as is but you can't go wrong with adding a pat of butter, especially when the muffin is slightly warm. Other delicious topping ideas include a drizzle of honey or adding a lemon glaze or a cream cheese glaze. How to Store Lemon Blueberry Muffins Keep leftover muffins in an airtight container at room temperature. Since they contain fruit, it's best to eat them within two to three days. To store them for longer, put the container in the refrigerator and enjoy the muffins within three to five days. If you refrigerate them, before eating a muffin be sure to let it come to room temperature or reheat slightly in the microwave. Freezing Freezing lemon blueberry muffins is a great way to keep them fresh for even longer. To do this, place the cooled muffins on a parchment-lined baking sheet and freeze for one hour or until solid. Transfer the muffins to a resealable freezer-safe bag and store in the freezer for up to two months. Frequently Asked Questions Can you use an egg substitute in this recipe? Yes you can use an egg substitute in this recipe. For muffins, the best egg substitutes are mashed bananas and applesauce. Both ingredients will complement the flavors of the blueberries and lemon zest. You'll need 1/4 cup of mashed banana or applesauce per egg you are replacing. Can you make these muffins gluten-free? Yes, you can make these muffins gluten-free. For gluten-free lemon blueberry muffins, replace the all-purpose flour with your favorite 1:1 gluten-free flour. Do you need to use fresh blueberries? No, you don't need to use fresh blueberries for these muffins. You can make them with frozen blueberries if you prefer. Simply mix them into the batter while they're still frozen. Avoid thawing the berries first, as this will cause them to bleed and turn your muffin batter blue. Can you add other berries? Yes you can add other berries to replace some of the blueberries in this recipe. Doing this will make mixed berry muffins. Simply replace some of the blueberries with other berries, such as strawberries (dice them to make them a similar size to blueberries) or raspberries. Other Blueberry Recipes to Try: Blueberry Cupcakes Blueberry Oatmeal Muffins Rhubarb-Blueberry Corn Muffins Oven-Baked Blueberry Pancake Blueberry Scones Rate It PRINT Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores.