The Creek Line House

Classic Lemon Blueberry Muffins

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These lemon blueberry muffins are a simple, nostalgic treat and they just seem to disappear right away as soon as I make them.

Classic lemon blueberry muffins on blue and white plates.

When it comes to baking, my family loves the classics. Simple, nostalgic, time-tested favorites always seem to go over best. Things like chocolate chip cookies, oatmeal cookies, and banana bread disappear quickly and always seem to get the warmest reaction, even if they aren’t the most exciting or creative treats. I’m not sure why I was so surprised that these classic lemon blueberry muffins went over so well, but they’ve definitely become a new favorite. Perfect to make after a trip to pick blueberries or to make in the middle of winter using the summer berries you froze at the peak of freshness. I’ll be making a few batches this fall to stock my freezer.

My family’s other favorite muffins: Brown Sugar Oatmeal Muffins

Ingredient Needed for the Lemon Blueberry Muffins

A lemon blueberry muffin torn open to reveal texture.

Simple ingredients and seasonal produce mean you can whip these muffins up using things you probably already have in your baking pantry whenever the mood strikes. You’ll need

  • Fresh or frozen blueberries
  • All-purpose flour (can use whole-wheat flour if preferred)
  • Granulated white sugar
  • Baking powder
  • Salt
  • Eggs (or a plant-based substitute)
  • Butter (or a non-dairy substitute)
  • Milk (or a plant-based milk such as soy, almond, oat, etc.)
  • Vanilla extract
  • Lemon zest

I also topped my muffins with a simple lemon glaze, which just adds a little extra pop of sweetness and lemon flavor. We did test the muffins without the glaze as well and they were still delicious and very lemony, so the additional glaze really is totally optional.

Glazed blueberry muffins in parchment tulip papers.

Method for Preparing the Lemon Blueberry Muffins

Lemon blueberry muffin with lemon glaze.

In a medium bowl, sift together the flour, baking powder, and salt, and set them aside. Grate your lemon zest using a mini grater and set that aside as well.

In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter, sugar, and eggs. Beat everything together until it’s all well-combined into a smooth mixture, then add in the vanilla, milk, and lemon zest. Mix to incorporate.

With the mixer running on low, slowly add the dry ingredients, a little at a time, mixing just until a lumpy batter forms. Do not over-mix the batter. Remove the bowl from the stand mixer and gently fold the blueberries into the batter using a rubber spatula.

Line a muffin tin with muffin cups (these are the parchment tulip papers that I use) and scoop the batter out into the papers, dividing the mixture evenly in each liner. I like to make slightly larger muffins, so I find this recipe makes about 10 large muffins or 12 regular muffins.

Bake the muffins in a 350-degree oven for about 40 minutes, or until a toothpick inserted into the middle comes out clean.

More lemon baking to stock your freezer: The Perfect Lemon Shortbread Cookie

A close-up view of the inside of the lemon blueberry muffin to show texture.

Allow them to cool completely on a wire rack before adding the lemon glaze if you’ll be using it. If you are glazing, allow the glaze to set for an additional 15-20 mins before storing the muffins in an airtight container, under a cake dome, or freezing them in the freezer.

Print
Classic Lemon Blueberry Muffins
Prep Time
10 mins
Cook Time
40 mins
 

These lemon blueberry muffins are a simple, nostalgic treat and they just seem to disappear right away as soon as I make them.

Course: Breakfast, Snack
Cuisine: American
Keyword: Lemon Blueberry Muffins
Ingredients
  • 1 1/2 cup Blueberries fresh or frozen
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 2 Eggs
  • 1/2 cup Butter melted
  • 1/2 cup Milk (or a non-dairy substitute)
  • 1 tsp Vanilla Extract
  • Grated zest of 2 lemons
  • Lemon glaze (optional)
Instructions

  1. In a medium bowl, combine the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs, melted butter, and sugar at a high speed until well combined. Lower the speed and add in the vanilla, lemon zest, and milk.

  2. With the mixer running on low, slowly add in the dry ingredients, a little at a time. Mix until everything is just incorporated.

  3. Remove the bowl from the stand mixer and gently fold in the blueberries using a rubber spatula.

  4. Scoop the batter out equally into a muffin pan lined with muffin papers. This recipe should make 10-12 muffins, depending on how large you make the muffins.

  5. Bake the muffins for 40 minutes in a 350°F oven, or until a toothpick inserted in the middle comes out clean. Allow the muffins to cool completely on a wire cooling rack.

  6. When the muffins have cooled completely, drizzle the optional glaze (recipe in link above) in a zig-zag motions. Allow the glaze to set for about 15-20 minutes before serving or storing in an airtight container.

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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.

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