Lemon Blueberry Muffins

Lemon Blueberry Muffins

These muffins are a balance of a really moist texture while remaining tall and puffy. They puff up really well in the oven and remain super moist for days. Since I have been making a lot of cookie recipes lately I wanted to introduce more baking desserts such as muffins or cakes which would be fun to experiment with. These lemon blueberry muffins full of flavor with fresh blueberries and fresh lemon zest. They are so moist and topped with a cinnamon crumble topping and are so easy and quick to make.

These muffins do not lack in flavor as the fresh lemon juice and lemon zest alongside with the large amount of fresh blueberries. Each bite has a burst of fresh lemon and blueberries with an amazing cinnamon crumble topping. These can also be topped off with extra lemon zest to get more of that lemon flavor. Since these are made with oil instead of butter, it creates a super soft and moist texture while keeping these fresh for days. I prefer to use fresh blueberries for this as it gives it almost a blueberry jam but frozen blueberries can be used. Just make sure to thaw the blueberries before adding them to the batter which will cause them to cook longer if they are frozen.

How to make Blueberry Muffins

Here’s all the ingredients you will need to make these soft delicious lemon blueberry muffins:

  • all purpose flour
  • blueberries
  • canola or vegetable oil
  • cinnamon
  • salt
  • white granulated sugar
  • light brown sugar
  • baking powder
  • plain Greek yogurt
  • large eggs
  • fresh lemon juice
  • fresh lemon zest
  • vanilla extract

Start by adding granulated sugar and fresh lemon zest into a large bowl by using your fingers to rub the zest into the sugar. This step releases more lemon flavor by releasing the acid of the lemon into the sugar. Whisk in all purpose flour, baking powder, salt, and cinnamon. The cinnamon adds a warm touch to the muffins but not enough for it to taste like coffee cake. Add in your washed blueberries to coat them in the flour which prevents the berries from sinking to the bottom of the muffins.

In a smaller bowl, add Greek yogurt, lemon juice, eggs, vanilla extract and oil. You can opt to use full fat coconut milk or sour cream but I chose to use yogurt since I have used it plenty of times. Combine with dry ingredients till well combined, it will be an almost wet batter don’t add more flour it is apart of the process. In another bowl, add cold butter, all purpose flour, cinnamon, salt, and brown sugar to get a crumble topping. Add the crumble on top of each muffin and start by baking the muffins at 450F for 10 minutes as it will allow the outside to puff up and set. After the 10 minutes lower the temperature to 375F for 8 – 10 minutes to fully cook. These processes prevent the muffins from spreading as the inside bakes without burning the outside.

If you tried this recipe, drop a comment below and let me know how you liked it! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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Lemon Blueberry Muffins

  • 1 3/4 cups (230g) all purpose flour
  • 3/4 cup (160g) white granulated sugar
  • 1/4 cup (50g) canola or vegetable oil
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon vanilla extract
  • 2 1/3 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoon lemon zest
  • 2 cups fresh blueberries, rinsed and picked through

Cinnamon Brown Sugar Crumble Topping

  • 1/4 cup (30g) all purpose flour
  • 3 tablespoons light brown sugar
  • 2 tablespoon unsalted butter, cold and cubed
  • pinch of salt
  • pinch of cinnamon
  • 1 tablespoon lemon zest (optional)


  1. Preheat the oven to 450F and line a muffin tin with 12 muffin liners.
  2. In a large bowl, add granulated sugar and lemon zest by using your fingers to rub the zest into the sugar. This gives it more flavor.
  3. Add in all purpose flour, salt, baking powder, and cinnamon. Mix to combine.
  4. Toss in the blueberries to coat in the flour mixture. This will prevent the blueberries from sinking to the bottom.
  5. In a small bowl, Mix together oil, Greek yogurt, lemon juice, eggs, and vanilla extract.
  6. Add the wet ingredients to the dry ingredients by folding the two together using a rubber spatula. Do not over mix.
  7. Evenly distribute the blueberry batter into the muffin liners making 12 muffins.
  8. Sprinkle a liberal amount of the cinnamon crumble on top of each muffin.
  9. Bake for 10 minutes on 450F, then drop the oven temperature to 375F and bake for another 8 – 10 minutes.
  10. Take the muffins out of the oven and allow the muffins to cool in the pan for another 20 minutes and enjoy!
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