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Lemon Blueberry Muffins

These Lemon Blueberry Muffins are the perfect way to kick off Spring! Loaded with juicy blueberries and fresh lemon zest, they are soft and the best companion for a warm cup of coffee. 

Course Breakfast, brunch
Cuisine American
Keyword blueberry muffins, easy muffins, lemon blueberry muffins, lemon muffins
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 12
Author Haylie


  • 1/2 cup salted butter, softened
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs (at room temperature)
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 and 1/2 cups fresh blueberries
  • 2 tsp lemon zest

Lemon Vanilla Glaze

  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • squeeze of fresh lemon (just a dash)
  • 1/2 tsp lemon zest
  • 1-2 tsp water (to help thin out glaze)


  1. Preheat oven to 350 degrees. Line your muffin tin with liners and set aside. I used a 12 count muffin tin!

  2. Add the softened salted butter to a large bowl. Using an electric hand mixer, beat the butter for about 30 seconds or until creamy and smooth. Add the brown sugar and granulated sugar and mix together for about 1 minute.

  3. If needed, scrape the sides of the bowl down after the butter/sugar are combined. Next, add in the room temperature eggs. Mix to combine with hand mixer until they are incorporated. It might look weird at this moment, but don't worry!

  4. Next, add in the vanilla extract and milk. Mix to combine. Set aside.

  5. In another bowl, add the all purpose flour, baking soda, baking powder. Whisk together to combine. Gently add the dry ingredients to the wet ingredients with a wooden spoon. Stir to combine - making sure all of the ingredients are incorporated together. Lastly, fold in the fresh blueberries and the lemon zest until just combined.

Baking Muffins

  1. Add the muffin batter to the liners and fill them 3/4 of the way full. Recipe yields about 12-13 muffins.

  2. Bake for 16-18 minutes or until toothpick is inserted and it comes out clean. Let cool in the pan for 5 minutes and then remove to a cooling rack.

Glazing Muffins

  1. Once the muffins have cooled slightly, in a large bowl, whisk together the powdered sugar, vanilla extract and a splash of water, lemon juice and lemon zest until you reach your desired consistency. If you want it more thin, add more water. Thicker? Add more powdered sugar. Generously drizzle the muffins with the glaze.

  2. Enjoy! Store at room temperature in a sealed container for 2-3 days.

Recipe Notes

I used a 12 count muffin tin for this recipe - if you use a 6 count jumbo muffin tin, make sure they are fully done in the middle by inserting the toothpick 🙂 They may need more time!