Easy & Healthy Lemon Blueberry Muffins: Soft, Moist, and Bursting with Citrus & Berry Flavor
Discover the ultimate recipe for the most delightful lemon blueberry muffins! This recipe delivers incredibly soft and moist muffins, infused with bright lemon zest, rich Greek yogurt, and wholesome coconut oil. Perfect for a weekend breakfast, a quick snack, or any occasion, these muffins are surprisingly easy to make and don’t even require a mixer. You’ll achieve bakery-style perfection right in your own kitchen.
*A special thank you to Vital Proteins for sponsoring this post. All opinions and the joy of sharing this recipe are entirely my own.*
Weekends call for something special, and these lemon blueberry muffins are a perennial favorite in my home. What makes them truly stand out is their simplicity – no complicated steps, no heavy-duty equipment needed. Just a whisk or a spatula is all it takes to bring this batter together. Much like my beloved Cinnamon Muffins (Soft & Moist), this recipe focuses on flavor and texture, resulting in muffins that are perfectly balanced in sweetness, thanks to the generous addition of fresh lemon (and a hint of lime) zest. They are wonderfully versatile, making them ideal for a grab-and-go breakfast, a satisfying school lunch treat, a delightful addition to picnics, or even an Easy Breakfast in Bed Idea. Get ready to bake a batch of pure happiness!
Why You’ll Love This Lemon Blueberry Muffin Recipe
There are countless muffin recipes out there, but this one truly stands above the rest. Here’s why these Lemon Blueberry Muffins will become your new go-to:
- Effortless Preparation: Forget the stand mixer! This recipe is designed for ease, coming together quickly with just a whisk and spatula. It’s perfect for busy mornings or spontaneous baking sessions.
- Unbeatable Softness & Moisture: The combination of Greek yogurt and coconut oil works wonders, creating an incredibly tender crumb that stays moist for days.
- Vibrant Citrus-Berry Flavor: Fresh lemon zest brings a bright, tangy counterpoint to the sweet burst of blueberries, creating a harmonious and invigorating taste.
- Wholesome Ingredients: With a blend of all-purpose and whole wheat flour, plus the optional boost of collagen peptides, these muffins offer a hearty and health-conscious start to your day without sacrificing flavor.
- Bakery-Style Domed Tops: Our unique two-temperature baking method ensures beautifully risen, domed tops, giving your homemade muffins that professional bakery appeal.
- Versatile for Any Occasion: From a quick breakfast to a school snack, picnic treat, or a delightful dessert, these muffins are perfect for any time you crave something sweet and satisfying.
Key Ingredients for Perfectly Moist Muffins
Every ingredient in this recipe plays a crucial role in achieving the signature soft, moist, and flavorful texture of these lemon blueberry muffins. Here’s a closer look at what you’ll need and why:
- All-purpose flour: This forms the primary structure of our muffin batter, providing a light and tender base.
- Whole wheat flour: Incorporating whole wheat flour adds a lovely nutty flavor and a heartier texture, along with beneficial fiber, making these muffins more satisfying. Using a blend ensures the muffins remain light, not dense.
- Collagen peptides: An optional but highly recommended addition, collagen peptides blend seamlessly into the batter without altering flavor or texture. Known for supporting skin health, joint function, and bone strength, it’s an easy way to add a nutritional boost to your breakfast. I love using Vital Proteins collagen peptides because they are truly odorless, flavorless, and colorless.
- Baking powder: This essential leavening agent is responsible for the muffins’ rise, contributing to their light and airy texture and those coveted domed tops.
- Large egg: Acts as a binder, adding structure, richness, and moisture to the muffins. Ensure it’s at room temperature for better emulsification with other ingredients, leading to a smoother, more uniform batter.
- Melted coconut oil: Instead of butter, coconut oil provides a wonderful richness and subtle tropical notes, contributing significantly to the moistness of the muffins. Make sure it’s melted for easy incorporation and consistent texture.
- Milk: Any milk will work, but I particularly love using almond milk in this recipe. It adds necessary liquid to the batter, ensuring it’s the right consistency for a tender crumb.
- Granulated sugar: Just the right amount of regular granulated sugar provides sweetness, aids in browning, and helps keep the muffins soft.
- Greek yogurt: This is a secret weapon for super soft and incredibly moist muffins! The acidity in Greek yogurt reacts with the baking powder, promoting a better rise, while its fat content adds richness and prevents dryness.
- Lemon zest: The star of the show for flavor! Lemon zest, not juice, contains the aromatic oils that give these muffins their vibrant, tangy, and fresh citrus punch, perfectly balancing the sweetness. You can also use a combination of lemon and lime zest for an even more complex flavor profile.
- Vanilla extract: A touch of vanilla extract adds warmth and depth, complementing the lemon and blueberry flavors beautifully.
- Fresh Blueberries: Fresh blueberries are highly recommended for the best results, providing juicy bursts of fruit in every bite. To prevent them from sinking to the bottom, toss them lightly in a couple of tablespoons of all-purpose flour before adding to the batter. Remember to reserve some for topping!
- Lemon glaze: This simple yet essential finishing touch adds an extra layer of lemon flavor and a beautiful sheen, making the muffins irresistible. It’s truly the “icing on top”!
Delicious Variations to Explore
While these lemon blueberry muffins are perfect as is, they also serve as an excellent base for various flavor enhancements and dietary adjustments. Don’t hesitate to get creative!
- Add a streusel crumb topping: For an extra layer of sweetness and a delightful textural contrast, a simple streusel topping can transform these into a blueberry crumble muffin experience. Combine cold butter, flour, and sugar, then sprinkle over the batter before baking, similar to my Banana Muffins (Soft & Moist).
- Experiment with different zests: Beyond lemon and lime, orange zest provides a sweeter, milder citrus note, as seen in my Cranberry Orange Muffins (So Soft). You could also try grapefruit zest for a slightly bitter, sophisticated twist, or even combine a few different citrus zests for a unique aroma.
- Use only all-purpose flour: If you don’t have whole wheat flour on hand, feel free to use 1¾ cups of all-purpose flour instead. However, avoid using only whole wheat flour, as it will significantly alter the texture and color, resulting in a denser muffin.
- Vegan option: To adapt this recipe for a vegan diet, simply substitute your favorite dairy-free Greek-style yogurt (such as almond or coconut based) and use a vegan egg substitute like a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer.
- Try a different extract: While vanilla is classic, a teaspoon of almond extract can add a distinct marzipan-like flavor that pairs wonderfully with blueberries. Lemon extract could amplify the citrus notes even further for a super lemony muffin.
- Add nuts or seeds: Stir in a handful of chopped walnuts, pecans, or poppy seeds for added crunch and flavor.
- Chocolate chips: For a decadent twist, fold in white chocolate chips or even dark chocolate chunks with the blueberries.
A note on the optional collagen peptides: I personally use Vital Proteins collagen peptide powder in this recipe, and it’s truly one of my favorite products. It’s completely odorless, flavorless, and colorless, ensuring that it seamlessly integrates into your baking without affecting the taste or appearance of your delicious muffins. It’s an easy way to incorporate beneficial nutrients into your diet!
How to Make Lemon Blueberry Muffins from Scratch (Step-by-Step)
Creating these perfect lemon blueberry muffins is simpler than you might think. Follow these easy steps for a rewarding baking experience:
- Prepare Oven & Muffin Tin: Preheat your oven to 400°F (200°C). Lightly spray a standard 12-cup muffin tin with non-stick cooking spray, or line with paper liners.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, collagen peptides (if using), and baking powder. Whisk them together thoroughly for about 30 seconds to ensure even distribution of the leavening agent. Set aside.
- Combine Wet Ingredients: In a separate, medium-sized bowl, whisk together the large room-temperature egg, melted coconut oil, milk (almond milk is a great choice), granulated sugar, room-temperature Greek yogurt, and vanilla extract until completely smooth and well combined.
- Gently Combine Wet & Dry: Pour the dry ingredient mixture into the bowl with the wet ingredients. Using a rubber spatula, gently fold the ingredients together just until they are combined. It is crucial not to over-mix; a few lumps are fine and will result in a tender muffin. Over-mixing leads to tough muffins.
- Add Blueberries: In a small bowl, lightly toss the 1 cup of fresh blueberries with 2 tablespoons of all-purpose flour. This step prevents the berries from sinking. Gently fold these flour-coated blueberries into the muffin batter.
- Fill Muffin Tray: Divide the batter evenly among the 12 prepared muffin cups. Each cavity should be filled about ¾ full.
- Top with More Blueberries: Sprinkle the additional ¼ cup of fresh blueberries over the top of the batter in each muffin cup for an attractive finish and extra berry flavor.
- Bake (Two Temperatures): Place the muffin tin into the preheated 400°F (200°C) oven and bake for exactly 5 minutes. After 5 minutes, without opening the oven door unnecessarily, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool Muffins: Remove the muffin tray from the oven and let the muffins cool in the pan for 5-10 minutes. This allows them to set before transferring them to a wire rack to cool completely.
- Prepare Lemon Glaze: While the muffins are cooling, prepare your lemon glaze. In a small bowl, whisk together the lemon juice, lemon zest, and powdered sugar until you achieve a smooth, pourable consistency.
- Glaze and Serve: Once the muffins are cool, drizzle or spoon the lemon glaze generously over the top of each muffin. Allow the glaze to set slightly before serving. Enjoy your homemade, perfectly soft, and moist lemon blueberry muffins!
Expert Tips for the Best Lemon Blueberry Muffins
Achieving bakery-quality muffins at home is easier than you think with these simple tips and techniques:
- Ensure all ingredients are at room temperature: This is crucial for a well-emulsified batter. Room temperature eggs, milk, and yogurt blend more smoothly, creating a uniform batter that bakes evenly and results in a tender, consistent texture.
- Master the two-temperature baking method: To achieve those coveted tall, domed muffin tops, you need to bake these muffins at two distinct temperatures. Start at 400°F (200°C) for the initial 5 minutes; this high heat provides a quick burst of steam, causing the muffins to rise rapidly. Then, lower the temperature to 375°F (190°C) for the remaining 15-18 minutes to allow them to bake through without burning.
- Opt for fresh blueberries: While convenient, frozen blueberries tend to release too much moisture during baking, which can make your muffins soggy and cause the color to bleed into the batter. For the best texture and vibrant appearance, fresh blueberries are always recommended.
- Prevent blueberries from sinking: To ensure an even distribution of blueberries throughout your muffins, gently toss them in about 2 tablespoons of all-purpose flour before folding them into the batter. The flour coating helps the berries adhere to the batter, preventing them from sinking to the bottom during baking.
- Do not thin out the batter: Muffin batter is typically thick, and this recipe is no exception. Resist the urge to add extra milk or water to thin it out, as this will significantly alter the texture and result in a less desirable crumb.
- Avoid over-mixing the batter: This is perhaps the most important rule for tender muffins. Mix the wet and dry ingredients only until just combined – a few lumps are perfectly acceptable. Over-mixing develops gluten, leading to tough, chewy muffins instead of light and fluffy ones.
- Proper zesting technique: When zesting your lemon (or lime), use a microplane or fine grater and only remove the bright yellow outer layer. The white pith underneath is bitter and can impart an unpleasant taste to your muffins.
- Don’t overfill muffin cups: Filling each cup about ¾ full allows for proper rising and prevents spillage, ensuring beautifully shaped muffins.
Recipe FAQs
This is almost always due to over-mixing the batter. When you mix flour too much, you develop the gluten, which leads to a dense, tough texture. Remember, a few lumps in the batter are a good sign!
You certainly can, but they likely won’t achieve those beautiful, domed tops that give homemade muffins that professional, bakery-style look. The initial high temperature helps them rise quickly, while the lower temperature ensures even cooking without burning.
Technically no, but we highly recommend it! Adding a few blueberries to the top of each muffin before baking significantly enhances their visual appeal and provides extra bursts of juicy flavor with every bite. It truly makes a difference in presentation and taste.
Blueberries can be heavy, causing them to sink. The trick is to toss them lightly in a small amount of flour before folding them into the batter. This flour coating helps them suspend evenly throughout the muffin during baking.
While possible, fresh blueberries are strongly preferred for this recipe. Frozen blueberries tend to release excess moisture as they thaw and bake, which can make your muffins soggy and cause their color to bleed into the batter, affecting both texture and appearance.
Muffins are ready when they are golden brown on top, and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Avoid over-baking, as this can lead to dry muffins.
Yes, you can. If substituting, use an equal amount of melted unsalted butter. Keep in mind that butter will impart a slightly different flavor profile compared to coconut oil, but the muffins will still be delicious.
Storage and Freezing Instructions
These lemon blueberry muffins are best enjoyed fresh, but they also store beautifully, allowing you to savor their deliciousness for days!
- Make ahead: You can prepare these muffins up to 1-2 days in advance. They retain their moisture and flavor wonderfully.
- Room temperature: Leftover muffins can be stored in an airtight container at room temperature for up to 3 days. To maintain freshness, you can place a piece of paper towel in the bottom of the container to absorb any excess moisture.
- Refrigerate: For slightly longer storage, place the muffins in a sealed container in the refrigerator for up to 5 days. Bring them to room temperature or warm them gently before serving.
- Freeze: These muffins freeze exceptionally well! Once completely cooled, place them in an airtight freezer-safe container or a heavy-duty freezer bag for up to 1 month. When ready to enjoy, thaw them at room temperature or warm them briefly in the microwave for a fresh-baked taste.
More Delightful Blueberry Recipes
If you’re a fan of blueberries, you’ll love exploring these other delicious recipes featuring the versatile berry:
- Chocolate Covered Blueberries
- Blueberry Cupcakes
- Chocolate Blueberry Truffles
- Easy Blueberry Pie
- Blueberry Dump Cake (With Cake Mix)
Recipe Card: Lemon Blueberry Muffins
Lemon Blueberry Muffins
Abeer Rizvi
10 minutes
15 minutes
25 minutes
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Ingredients
Lemon Blueberry Muffins
- 1 cup All-purpose flour
- ½ cup Whole wheat flour
- 1 Packet collagen peptides
- 2 teaspoon Baking powder
- 1 Large egg (at room temperature)
- ¼ cup Melted coconut oil
- ½ cup Milk (I used almond milk)
- ½ cup Granulated sugar
- ¼ cup Greek yogurt (at room temperature)
- 1 tablespoon Lemon zest (or combination of lemon and lime zest)
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries (tossed in 2 tablespoon all-purpose flour)
- ¼ cup Additional fresh blueberries (for topping the muffins)
Lemon Glaze
- 2 tablespoon Lemon juice
- 1 tablespoon Lemon zest (or combination of lemon and lime zest)
- 1 cup Powdered sugar
Instructions
-
Prepare Oven & Muffin Tin: Preheat your oven to 400°F (200°C). Lightly spray a standard 12-cup muffin tin with non-stick cooking spray, or line with paper liners.
-
Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, collagen peptides (if using), and baking powder. Whisk them together thoroughly for about 30 seconds to ensure even distribution of the leavening agent. Set aside.
-
Combine Wet Ingredients: In a separate, medium-sized bowl, whisk together the large room-temperature egg, melted coconut oil, milk (almond milk is a great choice), granulated sugar, room-temperature Greek yogurt, and vanilla extract until completely smooth and well combined.
-
Gently Combine Wet & Dry: Pour the dry ingredient mixture into the bowl with the wet ingredients. Using a rubber spatula, gently fold the ingredients together just until they are combined. It is crucial not to over-mix; a few lumps are fine and will result in a tender muffin. Over-mixing leads to tough muffins.
-
Add Blueberries: In a small bowl, lightly toss the 1 cup of fresh blueberries with 2 tablespoons of all-purpose flour. This step prevents the berries from sinking. Gently fold these flour-coated blueberries into the muffin batter.
-
Fill Muffin Tray: Divide the batter evenly among the 12 prepared muffin cups. Each cavity should be filled about ¾ full.
-
Top with More Blueberries: Sprinkle the additional ¼ cup of fresh blueberries over the top of the batter in each muffin cup for an attractive finish and extra berry flavor.
-
Bake (Two Temperatures): Place the muffin tin into the preheated 400°F (200°C) oven and bake for exactly 5 minutes. After 5 minutes, without opening the oven door unnecessarily, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
-
Cool Muffins: Remove the muffin tray from the oven and let the muffins cool in the pan for 5-10 minutes. This allows them to set before transferring them to a wire rack to cool completely.
-
Prepare Lemon Glaze: While the muffins are cooling, prepare your lemon glaze. In a small bowl, whisk together the lemon juice, lemon zest, and powdered sugar until you achieve a smooth, pourable consistency.
-
Glaze and Serve: Once the muffins are cool, drizzle or spoon the lemon glaze generously over the top of each muffin. Allow the glaze to set slightly before serving. Enjoy your homemade, perfectly soft, and moist lemon blueberry muffins!
Notes
Nutrition
Carbohydrates: 33g
Protein: 3g
Fat: 5g
Saturated Fat: 4g
Cholesterol: 14mg
Sodium: 12mg
Potassium: 147mg
Fiber: 1g
Sugar: 20g
Vitamin A: 45IU
Vitamin C: 3.1mg
Calcium: 57mg
Iron: 0.8mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.