Blueberry Lemon Muffins

Blueberry Lemon Muffins

(12 servings)    Printable Version
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup low-fat milk
  • 1/2 cup canola or vegetable oil
  • 1 large egg
  • zest of 1 lemon
  • 1 cup fresh blueberries
  • additional sugar for topping (or see included recipe for sugar crumb topping)
Preheat oven to 400 degrees. Prepare a 12-cup muffin tin with either paper baking cups or a generous coating of cooking spray.

In a medium bowl, combine the flour, sugar, baking powder and salt. Mix well.

In large bowl, whisk together the milk, oil, egg and lemon zest.

Add the wet ingredients to the dry ingredients and stir until just moistened and combined. Gently fold in the blueberries.

Fill muffin cups about 3/4 full. Sprinkle the top of each muffin with additional sugar (or SEE BELOW for an optional Sugar Crumb Topping idea). Bake for 18 to 20 minutes until golden brown and a toothpick inserted in the center of a muffin comes out dry.


Optional Sugar Crumb Topping

- 1/2 cup all-purpose flour
- 3 Tablespoons sugar
- 1 Tablespoon brown sugar
- 1/2 teaspoon baking powder
- 3 Tablespoons melted butter

Mix together the flour, sugars and baking powder. Stir in the melted butter and pinch around the combined mixture with your fingertips to make tiny pea-sized clumps. Sprinkle pieces randomly over the muffins just before you put them in the oven.




Healthy muffins with lots of lemon and blueberry flavor.

Mr Breakfast would like to thank bobby for this recipe.

Comments About This Recipe
What do you think of Blueberry Lemon Muffins?
Overall Average Rating = 4 (out of 5)
Based on 4 votes.


From A.N.O.
Rating (out of 5):  

I disagree with a previous comment about too much lemon. I expected a lemon muffin with blueberries in it, not the blueberry muffin with a hint of lemon... and I even put a little lemon juice over the muffins straight out the oven, but the lemon flavor compliments the muffin anyway. Would recommend putting in a little over 2/3rds full as they don't rise very much. Slightly dense. Overall a nice muffin, will do as a quick grab and go breakfast.

Comment submitted: 12/28/2012 (#15009)



From Maggie

The dough seemed rather thick... had to add a bit more liquid, but it tasted great.

Comment submitted: 3/3/2011 (#12232)



Official Member: Team BreakfastFrom callie789 (Team Breakfast Member)
Rating (out of 5):  

This is a fabulous idea! The lemon is great - adds a yummy flavor to the muffins. It's great! Thanks for this favorite recipe!

Comment submitted: 6/12/2010 (#10668)



From man1
Rating (out of 5):  

I like this recipe but I have to say it had a little too much lemon and when I did it I added 1 more egg and 1 teaspoon vanilla.

Comment submitted: 6/11/2010 (#10663)



From Ellieee
Rating (out of 5):  

I thought this recipe was great except when I did it again I used white chocolate instead of the blueberries :) Delicious!

Comment submitted: 5/4/2010 (#10442)





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