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These blueberry lemon muffins are made quickly with a moist, tender center full of blueberries and perfectly browned tops. We have been making these cupcakes for years and we are always happy that we did. Skip to the blueberry lemon muffin recipe or read on to see how we do it.
How to make the best blueberry lemon muffins
You only need a couple of bowls and a spoon to make these easy muffins with fresh lemon, blueberry, flour, sugar, vanilla, and vegetable oil.
- Fresh or frozen blueberries work in our recipe. It is difficult to find fresh and sweet blueberries throughout the year. Fortunately, this doesn't stop us from getting our muffin solution! When using frozen blueberries, add them while they are still frozen.
- For the lemon, we prefer to use fresh and actually use both the zest and the juice. I rub the zest of a lemon on the sugar, which does a fantastic job getting all the aromatic oils to soak up the muffin batter.
- We use all-purpose flour, but whole wheat flour or your favorite gluten-free flour mix should work in the recipe. If you find the dough seems a little thick, don't worry, an additional splash of liquid will repair it.
- Unlike many of our baking recipes, we use oil as fat for these muffins. I generally love using butter for flavor, but the oil makes these cupcakes light and airy in between.
- For the liquid, use milk or non-dairy milk. I've even used water when I'm out of both.
Rubbing the lemon zest on the sugar makes the cupcakes taste lemony.
Making cupcakes in three easy steps
When you realize how easy these muffins are to make, you'll want to make them over and over again. In fact, many of our readers have already done so. This lemon muffin recipe is inspired by our easy blueberry muffin recipe. It has many five-star reviews!
- Rub the lemon zest into the sugar until the sugar takes on a lemon scent.
- Whisk the dry ingredients in one bowl and then whisk the wet ingredients in another. Combine the two mixes to make the dough.
- Fold the blueberries, divide the dough between the muffin tins, and bake.
Optional step: In our photos, you can see that we add a thin slice of lemon on top of each bun. I love the way it looks and since we recommend sprinkling a little sugar over the lemon before baking, it also tastes amazing.
As with our original muffin recipe, this recipe can be used to make a variety of muffin sizes:
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- Eight or nine large bakery-size muffins
- Eleven to twelve standard-size blueberry muffins
- Twenty to twenty two mini blueberry muffins
More cupcake recipes
Quick and easy lemon and blueberry muffins
- PREP 10mins
- COOK 20 minutes
- TOTAL 30 minutes
This blueberry lemon cupcake recipe makes eight large cupcakes with a large lid, ten standard cupcakes, or 20 to 22 mini cupcakes (see note below on baking time for mini cupcakes). Fresh or frozen blueberries can be used. When used frozen, do not thaw before adding them to the dough.
Makes 8 large oversized muffins / 10 standard muffins / 20-22 mini muffins
1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) of granulated sugar, plus 1 tablespoon of muffins
1/4 teaspoon fine sea salt
2 teaspoons of baking powder
1/3 cup (80 ml) of neutral flavored oil; canola, vegetable and grape seeds are great
1 large egg
1/3 cup to 1/2 cup (80 ml – 120 ml) of milk; use dairy or non-dairy products
1 teaspoon of vanilla extract
6 to 8 ounces fresh or frozen blueberries (about 1 cup); see note below about frozen berries
Extra thin lemon wedges, optional
Adam and Joanne's advice
- You can prepare them with fresh or frozen blueberries; If you use them frozen, do not thaw blueberries.
- For mini cupcakes, the baking time will be shorter – keep an eye on them as they bake and wait for them to take 9 to 11 minutes.
- Thickness of the dough: the dough should be thick and "spongy", not liquid and not dry or as thick as the dough. If the dough is too runny, add flour, one tablespoon at a time, until the correct consistency is obtained. If the dough is dry or too thick, add the milk, one tablespoon at a time until you get the right consistency.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. The calculations are for a standard bun (this recipe makes 10).
If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook! Recipe inspired and adapted from Allrecipes.com
Nutrition Per Serving: Serving Size 1 bun / Calories 214 / Total Fat 8.1g / Saturated Fat 0.8g / Cholesterol 19.3mg / Sodium 71.6mg / Carbohydrate 33.1g / Dietary Fiber 0.9g / Total Sugars 17.1g / Protein 3g