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FAMILY RECIPE: Lemon Blueberry Muffins

Lemon Blueberry Muffins with streusel crumb topping is the best BREAKFAST IDEA to MAKE AHEAD and grab ON THE GO on a busy morning. This EASY RECIPE with Greek yogurt makes the best, moist, homemade, bakery style muffins.

“Company Muffins”: These are the muffins you make when you want everyone to be impressed. You make them for company, you bring them to a brunch, and you serve them on holidays. They’re buttery, sweet and tender – like something from a bakery.

“Everyday Muffins“: These are the muffins that I make for my family on a regular basis. Because we can’t always start our day with something that closely resembles cake (gosh darnit!), I make some healthy swaps like reducing sugar and swapping in whole grain flours etc.

I’m sure your toddlers and even picky eaters will love these Lemon Blueberry Muffins, too. Whether you make a breakfast for your family to eat at home or pack a lunch box for school, your kids will be happy to have a few of these yummies.

Actually a mug of freshly brewed coffee and a blueberry muffin are my favorite way to start a work day.

As a matter of fact I’ve already shared blueberry muffins recipe a few years ago. That was my Blueberry Muffins with Streusel Crumbs. I’ve got so many good reviews from my readers then.They said it was the best homemade blueberry muffins recipe they have ever tried.

These Lemon Blueberry Muffins fall squarely into the “Company Muffin” category, and I couldn’t be happier about it. You need to make these, and share them, and spread the Lemon Blueberry Muffin love!

There are several things that make these muffins better than any other lemon muffin that I’ve made before:

  • Lemon zest, lemon juice and lemon glaze ensure that every bite of these muffins is loaded with bright lemony flavor.
  • Sour cream makes these muffins extra moist, and gives them a tender texture. The tang from the sour cream also compliments the lemon.
  • A splash of almond extract imparts a subtle almond flavor that goes great with lemon.
  • Blueberries! Lemon and blueberries were made to be together. The pop of fresh blueberries takes these over the top!
  • Not a fan of blueberries? Leave them out and you’ll have a perfect lemon muffin.

For the muffins:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 teaspoons lemon zest
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1/2 cup whole milk, at room temperature
  • 1 cup blueberries, fresh or frozen

For the lemon glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice


  1. Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
  2. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  3. In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
  4. In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, vanilla, lemon juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined. Gently stir in the blueberries.
  5. Divide batter evenly into 12 muffin cups. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
  6. While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze over the muffins. Let the muffins sit until the glaze sets. Serve!

Note-muffins will keep in an airtight container on the counter for up to 2 days. You can freeze the muffins for up to 1 month. I always freeze them without the glaze. Defrost and then glaze the muffins.