Lemon Blueberry Muffins
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These Lemon Blueberry Muffins are incredibly moist and are bursting with flavor. Make it for breakfast or a mid-day snack. They’re incredibly easy to put together!
Welcome to my latest recipe, foodie friends! For those of you who don’t know me, my name is Lisa and I run the blog Moments With Lisa. I’m best known for decorating our cozy 1000 sq. ft. condo with my family of four! However, when I’m not decorating, I’m baking up a storm – and you know what? I can hardly resist a good batch of muffins. This is why I am thrilled to share with you my recipe for Lemon Blueberry Muffins.
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Cooking and baking in my condo’s kitchen can get challenging because it’s small, but it’s definitely doable. This is why I am all about easy recipes that are still jam-packed with flavor. These Lemon Blueberry Muffins are definitely on my regular recipe roster.
How To Make Lemon Blueberry Muffins
These Lemon Blueberry Muffins are incredibly delicious and make for the perfect breakfast meal prep. Learn how to make them in a few simple steps!
What You Need:
Here’s what you’ll need from the store. The exact amounts are in the printable recipe card at the bottom of this post.
Kitchen Tools Needed:
- All-purpose flour
- Baking soda
- Baking powder
- Vegetable oil
- Granulated sugar
- Lemon zest
- Greek yogurt
- Whole milk
- Lemon juice
- Frozen blueberries
Lemon Blueberry Muffins Tips
Why Are These Good for Meal Prep?
Breakfast meal prep is one of my favorite things to do. Our mornings are incredibly hectic, so planning ahead helps a lot.
These Lemon Blueberry Muffins make for the perfect meal prep plan (as do any good muffin recipes) because you can just grab them and go. My husband is always in a rush, but having muffins handy reassures me that he’ll have a breakfast as soon as he gets to the office.
Can I Use Fresh Blueberries Instead of Frozen Blueberries?
Absolutely! We love using fresh blueberries when they’re in season. You can definitely use what you prefer!
Are There Any Ingredient Alternatives?
Feel free to use softened butter instead of vegetable oil.
Also, if you have brown sugar handy, you can top off your muffins with it before baking. It’ll offer an extra kick of sweetness!
Can I Store Leftover Muffins?
What’s great about these muffins is that they’re easily storable… so if you’re left with any leftovers, you can definitely save them for later!
If you plan on eating them immediately, I suggest putting them in an airtight container and letting them sit on the counter for up to three days.
Freezing them is a breeze. All you have to do is wrap them in plastic and then place in a freezer bag. They can be frozen for up to three months.
Lemon Blueberry Muffins
- Cooking oil spray
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 6 tbsp vegetable oil
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 2 large eggs
- ½ cup Greek yogurt
- 3 tbsp whole milk
- 3 tbsp lemon juice
- 1 ½ cups frozen blueberries
- Preheat oven to 375 degrees and spray a muffin tin with cooking oil. You can also use muffin paper liners instead. Set aside.
- In a mixing bowl, sift together all dry ingredients: flour, baking soda and powder, salt.
- In another bowl, mix together oil, sugar, lemon zest, eggs, Greek yogurt, milk and lemon juice.
- Add wet ingredients into dry ingredients and mix until a thick muffin batter forms.
- Fold in frozen blueberries.
- Fill up each section of the muffin pan and baking for approximately 18 minutes.
- Allow to cool for 5-10 minutes and remove from pan. Serve and enjoy!
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More Muffin Recipes
If you enjoyed this Lemon Blueberry Muffin recipe, then you will love these breads and muffins recipes: