Blueberry Lemon Muffins Recipe For Lunch Boxes or Afternoon Tea!
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Use this super easy Blueberry Lemon Muffins recipe next time you are hosting an afternoon tea, or bake sale. Enjoy them at breakfast time, pop them into a lunch box, or eat them as a snack. The muffins are ready in just 30 minutes and use fresh blueberries, lemons, honey, plus your typical baking ingredients.
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Blueberry Lemon Muffins Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Baking is a favorite pastime for many of us. There’s something about the process of measuring out ingredients, mixing them together, and watching something come to life in the oven that is incredibly satisfying.
The blueberry lemon muffins recipe I’m sharing in this post is easy to follow and results in a delicious batch of muffins that bake up light, tender, and perfectly golden brown.
Blueberries and lemon are a match made in heaven and once you try these muffins you will never want them any other way!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.
- Fresh Produce – Lemons, Blueberries
- Dairy – Sour Cream (or you could use Plain Yogurt)
- All-Purpose Flour – also known as Plain Flour.
- Baking Powder
- Baking Soda – also known as Bicarbonate of Soda.
- Honey – try to buy locally produced honey when possible.
- Special Equipment – Muffin Pan
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Blueberries
One of the hero ingredients in this dish is blueberries, so here are some more recipes using the same:
- Lemon Blueberry Bundt Cake Recipe is Perfect for Afternoon Tea!
- Instant Pot Blueberry Maple Compote For Waffles, Pancakes & More!
- Lemon Blueberry Cheesecake Topped with Lemon Curd
More Muffin Recipes
Looking for more muffins to make? Check these recipes out next:
- Banana Walnut Muffins Make A Yummy Back To School Afternoon Snack!
- Gluten-Free Banana Chocolate Chunk Muffins
- Super Easy Pumpkin Spice Muffins Recipe for Fall
Recipe Tips
- Organic lemons are recommended since we are using the zest.
- Lemons should be zested first, then juiced.
- Excess lemon zest or juice can be refrigerated in small glass containers for up to two weeks.
- Fresh blueberries are recommended. Frozen blueberries may be substituted; however, be sure to keep them frozen until ready to combine. Do not defrost or the batter will discolor, and the berries will become mushy.
- Storing Leftovers: Cool and transfer to an airtight container lined with a paper towel. Place another paper towel on top and store in the fridge for up to 4 days. The paper towels help to prevent the muffins from turning soggy. Replace paper towels after 2 days.
- Freezing: Cool and individually wrap each muffin in plastic wrap. Then place them in a freezer-safe bag or container. and transfer to an airtight, freezer-safe container and place in the freezer for up to 2 months. Label the container with the name of the dish and the date so you can keep track of your food storage. To thaw, unwrap and place on a wire rack at room temperature for 3-4 hours. You can gently warm the muffins in the microwave or oven if desired.
How Do I Make Blueberry Lemon Muffins?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Blueberry Lemon Muffins
Use this super easy Blueberry Lemon Muffins recipe next time you are hosting an afternoon tea, or bake sale.
Ingredients
- 2 cups all-purpose (plain) flour
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda (bicarbonate of soda)
- ½ cup sugar
- 2 lemons, zested and juiced
- 2 large eggs
- ¼ cup vegetable, canola or other neutral-tasting oil
- ½ cup plain yogurt or sour cream
- ¼ cup freshly squeezed lemon juice
- 3 Tbsp honey
- 2 cups fresh blueberries
- Optional: Sprinkle muffin tops lightly with additional sugar before baking for added sweetness
Instructions
- Preheat the oven to 200°C/400°F/Gas 6. Line a 12-cup muffin pan with paper liners and set them aside.
- Add the flour, salt, baking powder, baking soda, sugar, and 1 tablespoon of lemon zest to a large mixing bowl. Whisk until combined and fragrant from the lemon zest.
- Add the blueberries and gently toss to coat the blueberries with the flour mixture. This step helps to keep the berries from settling on the bottom of the muffin.
- Add the eggs, vegetable oil, yogurt, lemon juice, and honey to a small mixing bowl. Whisk to combine.
- Pour the liquid ingredients into the dry and gently fold with a spatula or a large spoon until just combined. Be sure not to overmix the batter or the blueberries will bleed, and the muffins will be dense.
- Divide the batter between the prepared muffin cups.
- Bake for 18-20 minutes or until golden brown and a toothpick or cake tester comes out clean.
- Remove from oven and cool on cooling rack at least 20 minutes before serving. Enjoy!
Notes
- Organic lemons are recommended since we are using the zest. Lemons should be zested first, then juiced.
- Excess lemon zest or juice can be refrigerated in small glass containers for up to two weeks.
- Fresh blueberries are recommended. Frozen blueberries may be substituted; however, be sure to keep them frozen until ready to combine. Do not defrost or the batter will discolor, and the berries will become mushy.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 213Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 236mgCarbohydrates: 41gFiber: 2gSugar: 20gProtein: 5g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Easy To Make Spicy Roasted Red Pepper and Feta Dip (Htipiti)
- Soup: Gluten-Free Gazpacho Recipe with Chickpea “Croutons”
- Salad: Peach Blackberry Salad with Blackberry-Basil Vinaigrette
- Main Dish: Sheet Pan Lemon Chicken and Vegetables (An Easy Family Dinner)
- Side Dish: 30-Minute Blackened Broccoli Recipe
- Beverage: Epcot Buffalo Trace Bourbon Whiskey Spiked Frozen Coke
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.