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Home » Breakfast

Simple Blueberry Muffins with a Hint of Lemon

Modified: Jul 8, 2024 · Published: Jul 12, 2020 by Marni Katz · This post may contain affiliate links ·

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Do you ever crave a perfect blueberry muffin?  After lots of trial and error and my kids begging me for more, I took some inspiration from the King Arthur Flour company’s recipe, made some tweaks and found our official family recipe for simple blueberry muffins.  A soft crumb, just the right amount of blueberries and little lemon added to brighten it all up.  Best of all , they mix together in one-bowl in less than 10 minutes.

blueberry muffins in a muffin tin

“This post may contain affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.”

Why you should make these now!

First and foremost, make these simple blueberry muffins because they are delicious and easy to make.  You likely have all of the ingredients on hand already!

Another reason that you must make these now, like right now, is that you can feel good about feeding them to your family. With real ingredients and real fruit you know what's in the them and can feel good about it. In our house we call this “healthyish”. 

blueberry muffins in a muffin tin

Healthyish in our world is homemade with real ingredients and something in there that is good for you. In this case, that's the blueberries. And my kiddos know that anything deemed "heathyish" works for breakfast or an after school snack. No more bakery runs or store bought blueberry muffins in this house!. 

And as an added bonus, these simple blueberry muffins with that pop of lemon zest, keep well in the freezer. Make them ahead of time, pop them in the freezer and have them ready when you need them. Since this muffin recipe is easily doubled, you can bake some for now and some for later.  Or double it up and just enjoy them all weekend long. 

Ingredients

ingredients for blueberry muffins

A note on the ingredients:

  • Blueberries: You can use fresh or frozen blueberries in this recipe. If they are in season, go ahead and use fresh, but if its off season, frozen berries work really well. Don't defrost them before adding them to the batter or you'll end up with purple muffins.
  • Flour: Use unbleached all purpose flour or white whole wheat flour interchangeably in this muffin recipe.

Simple step by step instructions

Preheat your oven to 375 degrees and liberally spray a muffin tin with baking spray.

While the oven preheats,  in a large mixing bowl, cream together the butter, sugar and lemon zest until light and fluffy.

butter, lemon zest and sugar in a mixing bowl

Measure the milk and squeeze the juice of the zested lemon into the milk, give it a little stir and let sit while you continue with the other ingredients

Then add in the eggs and vanilla and mix on medium speed until incorporated.

flour on top creamed butter and sugar in mixing bowl

Then, with the mixer on low speed, add in half of the flour mixture, followed by half of milk.  Repeat with the flour and milk and mix until everything is just combined.  You don’t want lumps of flour, but you don’t want to overmix it either.

Then gently stir in the blueberries with a spatula until evenly distributed in the batter. This makes a really thick batter, especially if you use frozen blueberries. You've done it right, don't worry.

blueberrys being mixed into batter

Using a cookie scoop, portion the muffins out into the muffin tin.  If you want to make these even fancier, sprinkle some sugar over the top of each muffin before popping them into the oven.

muffin batter being scooped into a muffin tin

Bake at 375 degrees until just golden brown on top.  Remove from the oven, let cool in the pan for about 5 minutes and then move to a cooling rack.  Let cool and enjoy!

Frequently Asked Questions 

Can you freeze these blueberry muffins

Absolutely.  In fact,  I always keep a stash of these and other muffins in my freezer. They defrost well in about 30 minutes on the counter or 30 seconds in the microwave.  As long as you keep them in an airtight container they should be good for up to 3 months in the freezer.

Can you turn simple blueberry muffins into something fancier?

Sure can! Mix up some cinnamon and sugar and sprinkle about ¼ teaspoon of the mix over the top of each muffin before you pop them into the oven.   You’ll come out with a top that is a little bit crunchy, a little bit sweet and complements the blueberries and lemon perfectly.

How can you make this muffin dairy free or parve?

Sure you can.  If you need to make these dairy free for dietary reasons or for kashrut reasons just make the following substitutions:
- Use a plant based butter substitute like Betterine or this vegan buttery stick
- Use a plant based milk like almond milk (my preference in this recipe), soy milk or coconut milk

One more simple tip

  • Learn how to make the batter for these blueberry muffins and then start playing.  You can turn it into lemon poppy seed muffins, blackberry muffins or strawberry muffins with streusel.

Looking for more easy muffin recipes?  Try these:

  • banana blender muffins
  • green and healthy blender muffins
  • carrot zucchini muffiins

When you try this recipe and love it 😍 let me know by leaving a comment below or 5 ⭐ rating!

📖 Recipe

muffins on a cooling rack

simple blueberry muffins

Marni Katz
Here’s another one-bowl, 10-minutes to prep recipe that turns out a simply delicious breakfast or snack.
5 from 1 vote
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 10 minutes mins
Cook Time 25 minutes mins
cool 10 minutes mins
Total Time 35 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 176 kcal

Ingredients
  

  • 1 stick butter softened
  • 1 cup sugar
  • 1 lemon zest and juice
  • 2 eggs room temperature
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups flour
  • ½ cup milk
  • 1.5 cups blueberries fresh or frozen

Instructions
 

  • Preheat oven to 375 degrees and prepare muffin tins, by spraying liberally with baking spray.
  • In a stand mixer or with a hand mixer, cream butter, sugar and lemon zest together until light and fluffy.
    butter, lemon zest and sugar in a mixing bowl
  • Add the eggs into the mixing bowl and beat until well combined.
  • Add in the vanilla and lemon juice and mix until combined.
  • Now alternate adding the dry ingredients and the milk.  Start by adding 1 cup of flour, the baking powder and the salt.  Mix until everything is incorporated. Then add in ¼ cup of the milk, mixing on low until just mixed in. Then with the mixer going on low, add in the last cup of flour and last ¼ cup of milk and mix until the batter just comes together.  It will be thick.
  • Using a spatula, fold the blueberries into the batter.  If using frozen berries, the batter will get thicker, don't worry, it's all good.
    blueberrys being mixed into batter
  • Using a cookie scoop or a spoon, portion the batter into 12 muffins.  
    muffin batter being scooped into a muffin tin
  • Bake at 375 degrees for 25-30 minutes or until the top is golden brown.
  • When finishing baking, take out of the oven and let cool in baking tin about 10 minutes
  • Carefully remove from the baking tin and let cool and enjoy!

Notes

You can easily substitute some of the white flour with whole wheat flour in this recipe. I’ve done it with half white flour and half whole wheat often. I also like to use white whole wheat flour (I get mine at Trader Joe’s).
 

Nutrition

Calories: 176kcalCarbohydrates: 38gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 28mgSodium: 184mgPotassium: 77mgFiber: 1gSugar: 20gVitamin A: 69IUVitamin C: 7mgCalcium: 62mgIron: 1mg
Keyword blueberry muffins recipe, easy muffins, lemon muffins
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About Marni Katz

Marni Katz is the recipe developer, photographer and writer behind Simple Gray T-Shirt. She wants to help people keep things simple in the kitchen. With simple recipes, easy menu ideas and plenty of tips and tricks along the way, she wants getting a meal on the table to be as simple as putting on your favorite gray tee!
"I want to inspire you to get back in the kitchen and do this, because you can!"

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As a busy mom of three, I believe in keeping recipes simple. 7-ingredients or less is my goal, and everything is kid-tested and approved!

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