These one-bowl lemon blueberry muffins are a fun spin on traditional blueberry muffins. Light and airy, loaded with tender blueberries, and zesty lemon. Perfect for an on the go breakfast or a quick snack. This recipe calls for either fresh or frozen blueberries. If using frozen do not thaw, if using fresh, toss in a tablespoon of flour to coat so berries do not sink. Pro tip, sprinkle with a little homemade lemon sugar!
- Quick one-bowl recipe
- Loaded with lemon flavor
- Good way to use up fresh or frozen blueberries
- Family favorite
- Healthier sweet treat
- Light & airy texture
- Done in about 30 minutes
- Can be made without a stand or hand mixer
- In a large bowl combine oil, eggs, vanilla, and sugars
- Whisk well to combine
- Gently stir in milk
- Add in mixed dry ingredients
- Fold to incorporate, mix should be lump free
Tools I used for this recipe:
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping batter out of the mixing bowl.
- Non-stick Muffin Tin – just one of those pans you need!
- White Paper Liners – a good basic muffin or cupcake liner to have on hand
Serve these blueberry muffins fresh out of the oven with a slather of butter and a sprinkle of lemon sugar! They will be a family favorite.
If you like these lemon blueberry muffins, you’ll love these other one-bowl recipes…
One Bowl Whole Wheat Banana Oat Muffins
One Bowl Soft Funfetti Cookies
One-Bowl Easter Monster Cookies
One-Bowl Chocolate Chunk Banana Muffins
One-bowl Chocolate Chunk Banana Bread
Can I freeze these Lemon Blueberry Muffins?
Absolutely! These do great in the freezer, bake according to the recipe and allow to cool completely. Transfer to an airtight bag or container and keep in the freezer for 5-6 months. Simply take out as many muffins as desired and allow to come to room temperature or microwave, and enjoy! I suggest making a double batch if you plan to freeze some!
Pro tips for perfect blueberry muffins:
- Line your muffin pan so nothing sticks
- Don’t overmix muffin batter
- As shown above, toss blueberries in 1/2 tablespoons flour so they do not sink
- Fill muffin cups 2/3rds full so they do not bake over
- Top with extra blueberries before baking
- Allow to cool on a wire rack so the bottoms don’t get soggy
- Top with lemon sugar and a smear of soft butter
- To you batter, add in blueberries, lemon juice, and lemon zest
- Gently fold in until incorporated, don’t overmix
- Fill a lined muffin tin
- Top with extra blueberries before baking if desired
- Bake and enjoy
Grocery List & Substitutions:
- All-purpose Flour
- Baking soda
- Baking Powder
- Oil, can use vegetable oil or canola oil
- Granulated Sugar
- Brown Sugar
- Kosher Salt
- Whole Eggs
- Vanilla Extract
- Blueberries, fresh or frozen
- Fresh lemon zest and juice
- Milk, can be non-dairy such as oat or almond milk
Instructions for the lemon blueberry muffins:
Preheat oven to 350 degrees F, grease or line a 12 cup muffin tin, set aside.
In a large mixing bowl combine the oil, sugars, eggs, and vanilla extract. Whisk until combined. Gently mix in the milk.
In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine.
Add the dry ingredients into the wet and combine until completely incorporated.
Coat the blueberries in the extra tablespoon of flour until evenly coated. Fold gently into the batter along with the lemon juice and zest. Use a portion scoop to fill each muffin cup 2/3rds full.
Bake at 350 for 23-25 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying!
I like to combine some extra lemon zest with granulated sugar an easy lemon sugar to sprinkle on top!
One-Bowl Lemon Blueberry Muffins
- 1/2 cup Vegetable Oil
- 1 cup Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 2 Eggs, room temperature
- 1 tbsp Vanilla Extract
- 3/4 cup Milk, a non-dairy substitute will work
- 2 1/2 cups All-purpose flour + one tablespoon
- 2 tsps Baking soda
- 2 tsps Baking powder
- 1 tsp Salt
- 2 cups Fresh or frozen blueberries, if frozen, do not thaw
- Juice, of one lemon, about 2 tablespoons
- Zest, of one lemon, about 1 tablespoon
- Preheat oven to 350 degrees F, grease or line a 12 cup muffin tin, set aside.*
- In a large mixing bowl combine the oil, sugars, eggs, and vanilla extract. Whisk until combined. Gently mix in the milk.
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine.
- Add the dry ingredients into the wet and combine until completely incorporated.
- Toss the blueberries in the extra tablespoon of flour until evenly coated. Fold gently into the batter along with the lemon zest and juice. Use a portion scoop to fill each muffin cup 2/3rds full.
- Bake at 350 for 23-25 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.