Blueberry Lemon Muffins

Teresa Jacobson


These almost have a biscuit texture while still being muffin-like. The lemon zest adds a very subtle flavor that doesn't over power the blueberries. I've made this with fresh and frozen berries and it always comes out good. Florida has blueberry patches where you can go and pick your own berries. And of course, fresh lemons can be bought at many roadside stands here so this is a perfect way to use both!


★★★★★ 1 vote

6-12 muffins
15 Min
20 Min


  • 1 c
    fresh or frozen blueberries, thawed rinsed and dried
  • 2 c
    flour (plus an extra 2 t. )
  • 3 tsp
    baking powder
  • 1/2 tsp
  • 1/4 tsp
  • 3/4 c
    baking splenda or granulated sugar
  • ·
    zest of 1 lemon (roughly 2 t.)
  • 1 large
  • 1/4 c
    vegetable oil
  • 1 1/4 c

How to Make Blueberry Lemon Muffins


  1. Preheat oven to 425 degrees F. Either line muffin tin with paper cups or spray tin with nonstick spray.
  2. In a small bowl, combine blueberries and 2 T. flour; toss until coated. Set aside.
  3. In a separate bowl, combine remaining flour, baking powder, salt, nutmeg and Splenda (or sugar); stir with a fork until well blended. Sprinkle with lemon zest.
  4. In a separate bowl, beat egg, oil and milk together. Add to flour mixture and stir just until moistened. Fold in berries.
  5. Spoon batter into prepared muffin tin. Bake in preheated oven for 20 minutes.

Printable Recipe Card

About Blueberry Lemon Muffins

Course/Dish: Other Breakfast Muffins
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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