Blueberry lemon muffins

I am back with yet another blueberry muffin recipe. I hope you’re not getting tired of them yet. This particular version was a huge hit at my house. I realized that I ran out of frozen blueberries, so Addie and I took a quick trip to the grocery store after our weekly library storytime one week. She normally isn’t a fan of this particular grocery store (it’s not the normal one we go to), so I told her that I only needed one thing. Of course, I walked out with 3 more items I had to have, so I’d call that a successful trip.

Addie asked me why I needed the blueberries and I told her that I wanted to make muffins. Her eyes got wider and she wanted to know when I would make them. “Tonight?” she asked. Unfortunately, I did not have time that evening but did later that week. I added some lemon juice and zest to the muffins and hoped that these flavors wouldn’t deter my preschooler from eating the muffins.

I offered Addie these muffins during breakfast on the weekend, and she was so excited. I said that these were blueberry lemon muffins and she kept referring to them as “lime” muffins. She took one bite and promptly scarfed down the rest of it in under a minute. Then she asked for another one.

I liked these muffins because the lemon flavor didn’t get lost. Every few bites, I got some lemon zest, and the lemon juice blended nicely with the blueberries. The only way these could have been improved is by adding a glaze or streusel. This recipe is definitely a keeper, and I am sure I will be making them again.

Note: Because there is so much liquid in the muffins, they tend to get soggy after a day. I recommend enjoying these the day of or freezing them.

Blueberry lemon muffins

Bright, light and fluffy blueberry lemon muffins
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 11
Author: Eva Bakes


  • 1 and ½ cups flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • Zest and juice from 1 lemon
  • 1/3 cup applesauce
  • 1/3 cup milk of choice
  • 1 egg
  • 2 cups blueberries fresh or frozen (if frozen, do not thaw)


  • Preheat your oven to 400 degrees F. Line a standard muffin pan with paper liners or use a silicone muffin pan like I did.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Set aside.
  • In a small bowl, whisk together the lemon juice, applesauce, milk, and egg until well combined.
  • Add the wet ingredients into the large bowl with the dry ingredients and gently mix until just combined - do not overmix. Using a rubber or wooden spatula, gently fold in the blueberries.
  • Evenly distribute the batter into your muffin pan and fill them about 3/4 full.
  • Bake in your preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and allow to cool before serving. If desired, you can top the muffins with a lemon glaze (mix 1/2 to 1 cup of powdered sugar with lemon juice and/or milk to achieve the appropriate consistency; drizzle on top of cooled muffins and allow to harden).


Muffins can be stored in an airtight container at room temperature and will keep for 2-3 days. They can also be frozen and reheated as needed. Muffins will become soggy after 1 day so they are best enjoyed the day they are baked.
Source: Slightly adapted from Alaska from Scratch

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