1 February 2024

Blueberry Lemon Muffins

Name: Fluffy Blueberry Lemon Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups self-raising flour (or 2 cups plain flour + 1 tbsp baking powder); 3/4 cup brown sugar; 1/4 tsp salt; 1 large egg (at room temperature); 180 ml milk; 1 tbsp lemon juice; 2 tsp lemon rind (grated); 120 ml vegetable oil; 1 cup blueberries (frozen, don't skimp on the blueberries); icing sugar for dusting (optional)

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Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry

Fluffy blueberry lemon muffins are light and airy on the inside, with a slight crunch on the outside. Packed full of juicy blueberries, these muffins are moist, but still retain a light texture. Don’t forget about the hint of lemon, which provides a refreshing contrast and perfect balance to the sweetness of the muffin.

More Easy Muffin Recipes

Blueberry muffins are a classic bakery item. But I like adding twists every now and then to the classics. And these fluffy blueberry muffins are heightened by the zing of lemon rind.

Muffins are a go-to treat in our house, as they are so quick and easy to make. No need for electric mixers or elaborate techniques, just the good old stirring and scooping do the trick. These blueberry and lemon muffins are all about creating something delicious but simple from scratch. It’s the kind of recipe that becomes a staple – simple, reliable, and utterly delightful.

So, if you find yourself with a craving for a treat, give these homemade fluffy blueberry lemon muffins a try.

Ingredients for Blueberry Lemon Muffins

The dry ingredients include self-raising flour (or plain flour with baking powder), brown sugar and salt.

The wet ingredients are room temperature eggs, milk, lemon juice, grated lemon rind and vegetable oil.

The add ins are the blueberries. You can use fresh, but I use frozen more often than not – they’re always available and I always have plenty on hand. But don’t skimp on the blueberries!

The optional extras are icing sugar for dusting.

How to Make Blueberry Muffins

Step 1: Heat oven to 200°C | 180°C fan forced and grease a 12-hole muffin pan or line with cases.

Step 2: Sift the flour, sugar and salt into a large bowl. Add the egg, milk lemon juice, lemon rind and oil. Mix until just combined.

Step 3: Gently stir in the blueberries. If using frozen blueberries, stir them into the mix while still frozen.

Step 4: Spoon the mixture evenly into the prepared tray and bake for 15-18 minutes or until cooked through. Leave the muffins in the tin for 10 minutes before transferring to a cooling rack. Once the muffins have cooled dust with the icing sugar and serve.

How to keep Blueberry Lemon Muffins Fresh?

I like eating the muffins straight out of the tin, as their aroma is too enticing to pass up. But they are also great cold as treats in lunchboxes.

Muffins usually stay fresh for a couple of days in an airtight container. You can also reheat them a little to bring back some of their freshness if more than two days old. However, I often freeze muffins the day after baking (if there are any left). As they not only stay fresh for longer, but they also defrost perfectly in the school lunchbox. Just in time for morning tea, recess, little lunch… whatever your home state calls the school meal that isn’t lunch!

Leftover Lemons

If you didn’t use a leftover lemon, these fluffy blueberry lemon muffins leave you with unused lemon that is missing the rind. Of course, you could opt to use a slice in a gin and tonic (I wouldn’t judge…). You could also use with your grilled fish. But how about trying a No Bake Lemon Cheesecake.

Feedback and More

Did you try the fluffy blueberry lemon muffins recipe? I’d really love to know what you thought. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!

If you liked this recipe, check out some of my other muffins and vegetarian meals. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.