There is something about lemon and blueberry together that feels bright, cheerful, and just a little bit special. These muffins are the kind I bake when I want the kitchen to smell fresh and welcoming, not heavy or overly sweet.

I love recipes that feel bakery-worthy but don’t demand complicated steps, and this one delivers exactly that. The texture is soft and fluffy, the crumb is tender, and every bite has a pop of juicy berries balanced with gentle citrus.

What really makes these stand out is the combination of creamed butter and Greek yogurt. That pairing gives you richness without heaviness, so the muffins feel light but still satisfying.

And then there’s the lemony brown sugar crumble on top. It’s not overwhelming, just enough to add a delicate crunch and a little sparkle that makes people think you picked them up from a favorite café.

Why These Muffins Work

I’ve made many muffin recipes over the years, but this version hits a sweet spot between simple and impressive. The batter is thick, which helps the muffins rise tall instead of spreading flat.

The lemon flavor comes from both zest and juice, so it tastes natural rather than sharp. Blueberries add bursts of sweetness that soften the citrus and keep everything balanced.

Using yogurt keeps the interior moist for days, which is helpful if you bake ahead. They don’t dry out quickly, and honestly, they taste even better the next morning.

Ingredients Needed for the Recipe

• All-purpose flour – Forms the base structure and gives the muffins their soft crumb.
• Baking soda and baking powder – Work together to help the muffins rise tall and fluffy.
• Salt – Enhances flavor and keeps the sweetness from tasting flat.
• Unsalted butter – Creamed with sugar to create a light, airy texture.
• Granulated sugar – Sweetens while allowing the lemon flavor to shine through.
• Lemon zest – Adds concentrated citrus aroma and brightness.
• Eggs – Bind everything together and provide structure.
• Greek yogurt (or sour cream) – Keeps the muffins moist and tender.
• Vanilla extract – Rounds out the flavors with gentle warmth.
• Milk – Loosens the batter slightly and adds softness.
• Fresh lemon juice – Brings a fresh, tangy flavor.
• Blueberries – Provide juicy bursts of sweetness throughout the muffins.
• Flour for tossing berries – Helps prevent blueberries from sinking.
• Brown sugar (for topping) – Adds a light caramel note to the crumble.
• Additional flour for topping – Creates that crumbly texture.
• Melted butter (for topping) – Binds the crumble together.
• Extra lemon zest (for topping) – Reinforces the fresh citrus finish.

How to make Lemon Blueberry Muffins?

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Step 1 – Prepare the Oven and Pan

Start by preheating your oven to a high temperature so the muffins get an initial lift. Line or grease a 12-cup muffin pan and set it aside while you prepare the batter.

This early heat blast is one of my favorite tricks. It encourages those beautiful domed tops instead of flat ones.

Step 2 – Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Mixing them first ensures the leavening is evenly distributed.

This step may seem small, but it prevents uneven rising later. No one wants a muffin that leans to one side.

Step 3 – Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar together until smooth and creamy. This should take a few minutes, and the mixture will look lighter in color.

Creaming properly creates air pockets, which is what gives the muffins their soft and fluffy texture. It’s worth taking your time here.

Step 4 – Add the Flavor Builders

Mix in the lemon zest, then add the eggs, yogurt, and vanilla extract. Beat until everything is combined, even if the mixture looks slightly curdled.

That slightly imperfect look is completely normal. Once the dry ingredients go in, the batter smooths out beautifully.

Step 5 – Combine Wet and Dry Mixtures

Add the dry ingredients along with the milk and lemon juice, mixing on low speed until just combined. Avoid overmixing because that can make muffins dense.

You’re looking for a thick, fluffy batter. It should hold its shape when scooped.

Step 6 – Fold in the Blueberries

Gently fold the blueberries into the batter using a spatula. Tossing them in a little flour beforehand helps them stay evenly distributed.

Be gentle during this step so the berries don’t burst and stain the batter too much.

Step 7 – Fill the Muffin Cups

Spoon the batter into each cup, filling them all the way to the top. This is key for achieving that bakery-style height.

Don’t be tempted to underfill. These muffins are designed to rise up, not spread out.

Step 8 – Make the Crumb Topping

In a small bowl, mix flour, brown sugar, melted butter, and lemon zest with a fork. The mixture should look crumbly but slightly moist.

Sprinkle the topping over each muffin and gently press it into the surface so it sticks as they bake.

Step 9 – Bake with a Temperature Change

Bake the muffins at the initial high temperature for a few minutes, then reduce the heat without opening the oven. This two-stage bake helps create tall tops and soft centers.

Continue baking until a toothpick inserted in the center comes out clean. Let them cool briefly before transferring to a rack.

Tips

• Make sure your butter is softened, not melted, for proper creaming.
• Zest the lemon before juicing it. It’s much easier that way.
• Do not thaw frozen blueberries. Add them straight from the freezer.
• A thick batter is a good sign. It means the muffins will rise nicely.
• Fill muffin cups completely for that tall, bakery-style look.
• Press the crumble topping lightly into the batter so it doesn’t fall off.
• Avoid overmixing once the flour is added to keep the texture tender.
• Let muffins cool slightly before removing them to prevent breaking.

Simple Variations to Try

Once you’ve made these once, it’s easy to play around with small changes. A spoonful of poppy seeds adds a subtle crunch and pairs beautifully with the lemon flavor.

You can also swap blueberries for raspberries or blackberries if that’s what you have on hand. The base batter is flexible and forgiving.

For a slightly richer version, use sour cream instead of yogurt. It creates a deeper flavor while keeping the same soft texture.

If you prefer less sweetness, skip the crumble topping entirely. The muffins still taste fresh and flavorful on their own.

Storing and Freezing

These muffins stay fresh at room temperature for a couple of days if stored in an airtight container. I like lining the container with a paper towel to absorb any extra moisture.

For longer storage, keep them in the refrigerator, where they hold up well for about a week. A quick warm-up in the microwave brings back that just-baked softness.

They also freeze beautifully, which makes them perfect for batch baking. Once cooled, place them in a sealed container and freeze for up to three months.

When you’re ready to enjoy one, let it thaw at room temperature or warm it gently. The texture stays surprisingly soft, and the lemon flavor still shines.

Whether served with morning coffee, packed into a lunchbox, or enjoyed as an afternoon treat, these lemon blueberry muffins always feel like a small win. They’re easy, comforting, and just bright enough to make an ordinary day taste better.

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Lemon Blueberry Muffins Recipe

Author: Elly Cuisine: American Courses: Breakfast

Difficulty: easy Prep Time 20 mins Cook Time 23 mins Rest Time 5 mins Total Time 48 mins

Cooking Temp: 218  C Servings: 12 Estimated Cost: $ 8.50 Calories: 235

Best Season: Spring, Summer

Description

These light and fluffy lemon blueberry muffins taste just as good—or better!—than any bakery version. Greek yogurt keeps them extra moist, creamed butter creates a wonderfully soft and fluffy texture, and blueberries and lemon add a burst of flavor. Sprinkle each muffin with a lemony-brown sugar crumb topping for a sweet finishing touch.

ingredients

Servings

Muffin Batter

• 1 ³⁄₄ cups all-purpose flour (219g, spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¹⁄₂ teaspoon salt
• 6 Tablespoons unsalted butter (85g, softened to room temperature)
• ³⁄₄ cup granulated sugar (150g)
• 1 Tablespoon lemon zest (about 1 large lemon)
• 2 large eggs (at room temperature)
• ¹⁄₂ cup plain Greek yogurt or sour cream (120g, at room temperature)
• 1 ¹⁄₂ teaspoons pure vanilla extract
• 3 Tablespoons milk (45ml, dairy or nondairy)
• 3 Tablespoons fresh lemon juice (45ml)
• 1 ¹⁄₂ cups fresh or frozen blueberries (210g, tossed in 1 Tbsp flour)

Crumb Topping

• ¹⁄₃ cup all-purpose flour (41g, spooned & leveled)
• 2 Tablespoons packed light or dark brown sugar (25g)
• 1 teaspoon lemon zest
• 2 Tablespoons unsalted butter (28g, melted)

Instructions

1. Preheat & Prepare Pan

   Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
   Mark as complete

2. Mix Dry Ingredients

   Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
   Mark as complete

3. Cream Butter & Sugar

   In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the lemon zest and beat on medium speed for 1 minute.
   Tip: Ensure butter is softened to room temperature for proper creaming.
   Mark as complete

4. Add Wet Ingredients

   Add the eggs, yogurt, and vanilla, and beat for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It's ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed.
   Mark as complete

5. Combine Wet & Dry

   With the mixer running on low speed, add the dry ingredients, milk, and lemon juice into the wet ingredients and beat until no flour pockets remain. Gently fold in the blueberries. Avoid over-mixing. Batter is thick and fluffy.
   If using frozen blueberries, do not thaw before folding in.
   Mark as complete

6. Fill Muffin Cups

   Spoon the batter into prepared muffin cups, filling them all the way to the top.
   Filling to the top creates those signature bakery-style tall muffin tops!
   Mark as complete

7. Make Crumb Topping

   In a small bowl, use a fork to mix all of the crumb topping ingredients together. Spoon topping evenly on top of each filled muffin cup, gently pressing it down onto the surface so it sticks.
   Pressing gently helps the crumb adhere during baking.
   Mark as complete

8. Bake with Temperature Trick

   Bake for 5 minutes at 425°F (218°C), then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–19 minutes or until a toothpick inserted in the center comes out clean. Total bake time: about 23–24 minutes.
   This two-temperature method creates perfectly tall, fluffy muffin tops.
   Mark as complete

9. Cool & Serve

   Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Enjoy warm, or at room temperature.
   Mark as complete

Nutrition Facts

Servings 12

Serving Size 1 muffin

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Amount Per Serving

Calories 235kcal

% Daily Value *

Total Fat 9gg14%

Saturated Fat 5gg25%

Trans Fat 0gg

Cholesterol 45mgmg15%

Sodium 180mgmg8%

Potassium 95mgmg3%

Total Carbohydrate 35gg12%

Dietary Fiber 1.5gg6%

Sugars 18gg

Protein 4gg8%

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Calcium 45mg mg

Iron 1.2mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired.
• Yogurt Substitute: You can use nonfat or low-fat plain yogurt, Greek or regular. Sour cream works great too.
• Milk Options: Any milk works—dairy or nondairy (almond, oat, soy, etc.).
• Frozen Blueberries: Do not thaw before using to prevent batter from turning purple.
• Jumbo Muffins: Bake at 425°F for 5 min, then 350°F for 22–25 min. Makes ~6.
• Mini Muffins: Bake at 350°F for 12–14 minutes. Makes ~36–40.

Keywords: lemon blueberry muffins, bakery style muffins, Greek yogurt muffins, crumb topping muffins, spring brunch recipes