Blueberry Lemon Muffins

Blueberry Lemon Muffins

This recipe makes ridiculously soft muffins with sharp bursts of blueberry flavour. They’re a little sweet but not too sweet.


You Will Need

This may seem like a lot but it really wasn’t – I already had everything in my kitchen with the exception of the blueberries.

Wet ingredients

  • 1 stick (1/2 cup) margarine/butter, melted
  • 1 egg
  • dash of vanilla extract
  • 1 or 2 lemons (pick how lemony you want it)
  • 1cup (ish) Plain Yogurt – I added a bit more than 1 cup; it’s sort of a loose guideline.
  • 3/4 cups of white sugar
  • 1/4 cup of brown sugar

Dry ingredients

  • A bit of raw sugar, for sprinkling on top (optional but totally worth it.)
  • 3 cups minus 2 tablespoons flour (I know, this was annoying for me to measure but I stole this part from a different recipe & didn’t want to deviate…)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • pinch of salt
  • dash of nutmeg
  • 2ish cups of blueberries


  • Preheat oven to 385°
  • Muffins take about 20 minutes to bake
  • Made 17 muffins for me, so expect around that number.
  • Nutritional Information per muffin:
    • 148 Calories
    • 34g carbs
    • 19g of sugar
    • 1g fat
    • 1g protein

Step One – Wet Ingredients

Melt butter in microwave and then add all wet ingredients & mix together.

For the lemon, grate the skin to get that delicious lemon zest & then cut the lemon in half and squeeze all of its juice in there too. You could probably get away with using TWO lemons if you’re craving a more lemony muffin.

Step Two – Dry Ingredients

Mix together dry ingredients with the exception of the blueberries.

Step Three – Merge!

Add dry to wet, stir together with as few stirs as possible. If you find the batter is tough, you can add a dash of milk to moisten it. Then add the blueberries – try to mix them in gently without breaking them open.

Step Four – Bake

Scoop spoonfuls of the mixture into a muffin pan. Sprinkle top of each muffin with raw sugar, and maybe squish in a few blueberries on top if you have extras. I baked mine for about 20 minutes, although it could take a bit longer.