Name: Lemon Blueberry Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ¾ cup granulated sugar; 1 lemon (zest and juice); 2 eggs (room temperature); ½ cup Greek yogurt (room temperature); ½ cup extra-virgin olive oil; ¼ cup milk (room temperature); 1 teaspoon vanilla extract; 1 ½ cups blueberries; 1½ cups powdered sugar; 1 tablespoon lemon juice

Lemon Blueberry Muffins

Yumna Jawad

Updated Feb 18, 2026

5 from 4 votes

Lemon Blueberry Muffins are perfect for breakfast or any time and are bursting with flavor thanks to citrus, blueberries, and a lemon glaze.

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Prep Time 10

Servings 12 muffins

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Lemon Blueberry Muffin Ingredients

Two eggs, measuring cups of oil and milk, and bowls containing blueberries, flour, baking powder and salt, Greek yogurt, vanilla, lemon zest, sugar, lemon juice, and powdered sugar on a marble countertop.

Dry Ingredients: For this lemon blueberry muffin recipe, you’ll need all-purpose flour (or 1:1 gluten-free flour), baking powder (go with aluminum-free to avoid any chance of a metallic taste), salt, granulated sugar, and powdered sugar.

Wet Ingredients: Vanilla extract, olive oil (a great swap for butter), milk (any kind you have on hand), and eggs. Go for room temperature eggs, if you can!

Lemon: You’ll use the zest and the juice in these muffins, so make sure you’re grabbing a fresh lemon!

Greek yogurt: I like to use full-fat plain Greek yogurt, but any kind will work. Just keep in mind the fat content in the yogurt is doing some lift replacing the oil

Blueberries: I love cooking with fresh blueberries, but frozen berries are just as good if they’re out of season.

How to Make Lemon Blueberry Muffins

Granulated sugar and lemon zest in a large glass mixing bowl. — **Step 1:** Add the granulated sugar and lemon zest to a bowl.

A person using their hands to rub granulated sugar and lemon zest together in a large glass mixing bowl. — **Step 2:** Using your fingers, rub the lemon zest into the sugar.

Sugar, lemon zest, eggs, Greek yogurt, olive oil, milk, vanilla, and lemon juice in a large glass mixing bowl. — **Step 3:** Add the eggs, Greek yogurt, oil, milk, vanilla, and lemon juice to the lemon-sugar mixture. Whisk until combined.

Flour mixed with baking powder and salt on top of wet ingredients in a large glass mixing bowl. — **Step 4:** Add the flour, baking powder, and salt to the wet ingredients and mix until no dry pockets remain.

Fresh blueberries on top of batter in a large glass mixing bowl. — **Step 5:** Add the blueberries to the batter, using a rubber spatula to mix them in.

Lemon blueberry muffin batter in a large glass mixing bowl. — **Step 6:** Let the batter rest for 10 minutes.

Lemon blueberry muffin batter divided evenly in the cups of a 12-cup muffin tin. — **Step 7:** Fill each muffin cup with batter. Lining the tin with paper liners will make it easier to remove the muffins.

Baked Lemon Blueberry Muffins in a 12-cup muffin tin. — **Step 8:** Bake until a cake tester or toothpick inserted in the center of the muffins comes out clean.

Make the Lemon Glaze

**Step 1:** Add the powdered sugar and lemon juice to a bowl.

**Step 2:** Whisk the powdered sugar and lemon juice together until the glaze is smooth.

Recipe Tips

Make sure to get your hands dirty. Infusing the sugar with lemon zest (read: rubbing the two together with your fingers) coats the sugar with the lemon zest’s oils, which adds so much flavor to the muffins!

Let your batter rest. This will help with the rise and lend a more tender texture. I like to let this batter rest for 10 minutes!

A lemon blueberry muffin topped with a lemon glaze that's split in half on a small white plate.