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Lemon Blueberry Muffins Feature
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Lemon Blueberry Muffins

Lemon Blueberry Muffins are a sweet and tangy recipe with a moist and crumbly texture. These muffins can be the perfect breakfast or after-dinner treat.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Lemon Blueberry Muffins
Servings: 20 muffins
Author: Jill


  • 2 Lemon Zest reserve 1 tablespoon to top muffins
  • 1 cup sugar + ¼ cup
  • ½ cup butter melted
  • 2 eggs whisked
  • ½ cup milk
  • 5.3 oz lemon greek yogurt
  • ¼ cup lemon juice fresh squeezed
  • 1 tsp almond extract
  • 2 ¼ cup all-purpose flour + 1 tablespoons
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 ½ 8 oz. blueberries fresh


  • Pre-heat oven to 400 degrees. Line or oil a 12 cup muffin tin.
  • Zest lemons and reserve 2 tablespoons for topping muffins before baking. Add ¼ sugar to reserved lemon zest and set aside.
  • Rub the remaining zest into 1 cup sugar. Whisk in melted butter for 1 minute. Whisk in eggs, then the lemon juice, milk, yogurt, and almond extract.
  • In another bowl, mix together  2 ¼ cup flour, baking powder, and salt. Stir into the sugar mixture until blended.
  • Toss blueberries with 1 tablespoon flour. Fold blueberries into batter.
  • Fill muffin tins ¾ full. Sprinkle each muffin cup with the lemon-sugar mixture. (Don’t skip this. It really makes them pop with flavor.)
  • Bake at 400 degrees for 15 minutes or until a toothpick comes out of center clean.
  • Let cool in muffin tin for 5 minutes before removing to a cooling rack. Cool completely and serve with a bit of butter.