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Lemon Blueberry Muffins

Course: Breakfast
Cuisine: American, Kosher, Pescatarian, Vegetarian
Keyword: Dairy, Husband-approved, Kid-friendly, Make-ahead, Milchig, Nut-free, Spring
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 22
Calories: 232kcal
Bright, fresh lemons and juicy, bursting blueberries, in a soft sponge topped with sweet crunch and a bit of lemonade glaze. You need this Lemon Blueberry Muffins recipe in your life. Warning: If you are on a diet, do NOT make these muffins! They are so good, you’ll want to eat every last one. Not that I would know…
Print Recipe


  • Muffin Tin
  • Whisk



  • 3-¼ Cups Flour
  • 1-¼ Cups Sugar
  • 2 Tablespoons Baking Powder
  • 1-¾ teaspoons Kosher Salt
  • 2 Eggs
  • 1 Yolk
  • 2 Lemons Zested
  • 1 Cup Milk
  • ¼ Cups Lemon Juice
  • ¾ Cups Oil
  • 1-½ Cups Blueberries


  • 1 Tablespoons Butter softened
  • ¼ Cups Sugar
  • 2 Tablespoons Flour


  • 1 Tablespoons + ¼ teaspoon Lemon Juice
  • ¾ Cups Powdered Sugar


  • Preheat oven to 375. Prepare 2 muffin tins with cupcake liners. This recipe makes 22-24 muffins.
  • In a large bowl, whisk together the Flour, Sugar, Baking Powder and Kosher Salt. Set aside.
  • In a small bowl, whisk together Eggs, Yolk, Lemon Zest, Milk, Lemon Juice and Oil until well combined.
  • Pour the wet ingredients into the bowl of dry ingredients. Mix gently until no more dry flour is found. Batter will have some lumps and that is good. Do not overmix.
  • Fold in the fresh Blueberries.
  • Using a ¼ cup measuring spoon or an ice cream scoop, portion the batter into the prepared muffin pans.
  • Now make the crumb topping. In a small bowl, add the Butter, Sugar and Flour. Use a fork or your fingers to mix until well combined and crumbly.
  • Sprinkle evenly over all of the muffins. Try to keep it inside the muffin cups. You don’t want the excess crumb mixture to burn on the top of your pan.
  • Bake for 18-20 minutes at 375. Allow the muffins to cool completely on a wire rack.
  • Now mix the lemonade glaze. In a small bowl, add Lemon Juice and Powdered Sugar. Whisk until very smooth. If the glaze is two tight to drizzle, then add an additional ¼ teaspoon of lemon juice and mix.
  • Drizzle the glaze over your finished muffins and serve!



These muffins will keep at room temperature for 3-4 days or in the refrigerator for a full week.


Sodium: 102.7mg | Sugar: 19.6g | Cholesterol: 26.9mg | Calories: 232kcal | Fat: 9.1g | Protein: 3.2g | Carbohydrates: 36g