Go Back
4.7 from 246 votes
The wrapped peeled back from a Lemon Blueberry Muffin
Bakery-Style Lemon Blueberry Muffins Recipe
Prep Time
20 mins
Cook Time
35 mins

Whether you have a leisurely morning stretched out before you or just a five-minute respite from chaos, my sunny lemon blueberry muffins will make for a perfect escape! 

Course: Breakfast
Cuisine: American
Servings: 8 Muffins
Author: Gemma Stafford
  • cup (5oz/142g) sugar
  • 1 large egg
  • ¼ cup (2oz/57g) plain yogurt
  • ½ cup (4floz/115ml) flavorless oil (canola, sunflower, etc.)
  • cup (2 ½ floz/71ml) milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 ¼ cups (6 ¼ oz/177g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (5oz/142g) blueberries, fresh or frozen
  1. Preheat the oven to 375° (190°C) and line 8 muffin cups with paper liners.
  2. In a bowl, mix sugar, egg, yogurt, oil, milk, vanilla and lemon zest.

  3. In another bowl, blend together flour, baking powder and salt.
  4. Mix the wet and dry ingredients until just combined. Gently fold in the blueberries. A few lumps are ok.

  5. Spoon batter into the muffin cups until almost full.

  6. Bake for 35-40 minutes on an upper-middle rack in your oven, until a knife inserted into the center of a muffin comes out clean.

  7. Let cool in the tin for 10 minutes before removing. Enjoy these muffins warm with a well-deserved cup of tea! You can store these muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to two months.

Watch the Recipe Video!