Do you crave the perfect blueberry muffin? We love muffins here—breakfast, snack, anytime. While my All-Bran muffins are a family favorite, these lemon blueberry muffins are lighter and bright with a hint of lemon. After testing and tweaking a King Arthur Flour-inspired recipe, I landed on our go-to family version: one-bowl, quick to mix, and tender with just the right amount of blueberries.
This post may contain affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.
Why you should make these now
Make these simple blueberry muffins because they are delicious and easy. You probably already have the ingredients. These muffins use real ingredients and fresh or frozen fruit, so they feel wholesome—what we call “healthyish” at home.
“Healthyish” here means homemade with real ingredients and a touch of fruit—blueberries add flavor and nutrients. My kids happily eat these for breakfast or an after-school snack, so we’ve mostly stopped buying bakery muffins. They also freeze well: bake a batch, freeze extras, and defrost when needed.
This recipe mixes in one bowl in under 10 minutes, and it scales easily—double the ingredients to bake for a crowd or to keep a stash in the freezer.
Ingredients
A note on key ingredients:
- Blueberries: Fresh or frozen both work. If using frozen, add them straight from the freezer so the batter doesn’t turn purple.
- Flour: Unbleached all-purpose or white whole wheat flour can be used interchangeably.
Simple step-by-step instructions
Preheat the oven to 375°F and spray a 12-cup muffin tin liberally with baking spray.
In a large bowl, cream together the softened butter, sugar, and lemon zest until light and fluffy.
Measure the milk and stir in the lemon juice. Let it sit while you continue with the other steps.
Add the eggs and vanilla, mixing until incorporated. With the mixer on low, add half the flour mixture, then half the milk. Repeat with the remaining flour and milk, mixing until just combined. Avoid overmixing—no lumps of dry flour, but don’t beat the batter.
Gently fold in the blueberries with a spatula so they distribute evenly. The batter will be thick, especially with frozen berries; that’s normal.
Portion the batter into the prepared muffin tin with a cookie scoop or spoon. For a pretty finish, sprinkle a little sugar on top of each muffin before baking.
Bake at 375°F until the tops are golden, about 25–30 minutes. Cool in the pan for about 5–10 minutes, then transfer to a rack to cool completely. Enjoy warm or at room temperature.
Frequently Asked Questions
Yes. These muffins freeze well for up to three months in an airtight container. Defrost on the counter for about 30 minutes or warm in the microwave for 20–30 seconds.
Absolutely. For a crunchy, sweet top, mix cinnamon and sugar and sprinkle about 1/4 teaspoon over each muffin before baking. You can also add streusel or swap in other berries or add poppy seeds.
Substitute a plant-based butter and use a plant milk like almond, soy, or coconut milk. The recipe otherwise stays the same.
One more simple tip
- Learn the basic batter and then experiment: turn it into lemon poppy seed, blackberry, or strawberry muffins with streusel.
Looking for more easy muffin recipes? Try banana blender muffins, green and healthy blender muffins, or carrot zucchini muffins.
When you try this recipe and love it, please leave a comment or a five-star rating!
📖 Recipe
simple blueberry muffins
Marni Katz
Ingredients
- 1 stick butter softened
- 1 cup sugar
- 1 lemon zest and juice
- 2 eggs room temperature
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 cups flour
- ½ cup milk
- 1.5 cups blueberries fresh or frozen
Instructions
-
Preheat oven to 375°F and prepare muffin tins by spraying liberally with baking spray.
-
In a mixer or with a hand mixer, cream butter, sugar, and lemon zest until light and fluffy.
-
Add the eggs and beat until combined.
-
Add vanilla and lemon juice and mix until combined.
-
Alternate adding dry ingredients and milk: add 1 cup of flour with the baking powder and salt, mix; add 1/4 cup milk, mix; add the remaining cup of flour and remaining 1/4 cup milk and mix until just combined. The batter will be thick.
-
Fold the blueberries into the batter. If using frozen berries the batter will thicken; that’s normal.
-
Portion batter into 12 muffins using a cookie scoop or spoon.
-
Bake at 375°F for 25–30 minutes, or until tops are golden brown.
-
Cool in the tin about 10 minutes, then transfer to a rack to finish cooling.
-
Remove from the tin carefully and enjoy.
Notes
Nutrition
Carbohydrates: 38g
Protein: 4g
Fat: 1g
Tried this recipe?Let me know what you think!
Want more recipes like this delivered to your inbox? Subscribe below and never miss a thing!