Blueberry Muffins

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These Blueberry Muffins lemon zest flavored ones are just the easiest to make. Indeed the best recipe for blueberry muffins which are homemade and moist

Berries and baking are a match made in heaven. In India, berries are not easily available as their not grown locally but we love berries and wait to grab them when in stores. Having fresh blueberries this week got me baking some delicious muffins and thus sharing the recipe with all of you

blueberry muffins with coconut flakes on it
Blueberry Muffins

Easy Homemade Blueberry Muffins

I’ve been baking all through this week. From Chocolate Walnut Brownies to Big Brownie Cookies my kitchen feels like a chocolate zone. But through all this, I discovered a dealer in Bombay who sells blueberries for a more reasonable price than the expensive food market ones and that got me baking these Lemon Blueberry muffins that are absolutely yumm..

a cupcake tray filled with muffins that are topped with berries
Blueberry Muffins

About This Homemade Breakfast Muffin Recipe

Extra fluffy and moist with a good balance of oil and butter in the muffin

Loaded with juicy fresh blueberries that are not just in the batter but also in the muffin topping

Garnished with coconut flakes and blueberries, these muffins make the best breakfast recipe

Use frozen or fresh berries for baking?

I’m a berry lover but unfortunately, they do not grow here so we’re forced to use frozen blueberries most of the time. But when fresh blueberries are available, we make the most of it

I like using fresh blueberries for baking, they’re just excellent in cookies, cupcakes, muffins, pies, etc. There is less sinking and color leeching with fresh berries. Nevertheless, frozen blueberries are good too, I recommend using them directly from the freezer for baking, no thawing required. If you thaw the blueberries before using, they tend to get mushy and leave color all around, if you like that, go ahead with thawing the berries

Purple berries on the inside of a fluffy cupcakes
Homemade Blueberry Muffins
Blueberry muffins with coconut flakes on it that are moist and easy to make
Blueberry Muffins

Blueberry Muffin Ingredients

Butter – Salted butter is perfect. But feel free to use unsalted butter with a pinch of salt too. Room temperature butter is a must !!

Lemon zest – Blueberries and lemon zest make a brilliant combination. Do not grate the inner white portion of the limes, that’s bitter. Only the outer yellow skin is what we need. It’s best to freeze the lemons before grating, it makes it easier while grating the skin

Sugar – Use fine sugar or castor. It’s easier to dissolve in the batter

Egg – Room temperature is a must. Use a big size egg, its key to fluffy muffins

Vanilla essence – A must, to avoid the whiff of the eggs in the batter. Vanilla extract or fresh vanilla paste can also be used

Oil – Baking muffins with a combination of oil and butter ensures the muffins are tasty and moist too

All-purpose flour & baking powder – Regular flour with baking powder is perfect. However, self-raising flour can also be used (without adding additional baking powder to it)

Blueberries – Fresh Or frozen, both work well. If using frozen, use it directly from the freezer

Dried coconut flakes – Coconut flakes are available easily online, they look pretty when added on top of the muffins. You can skip it if unavailable

How To Make The Best Blueberry Muffins

Step 1 – Combine the butter with the lemon zest. Adding flavor to fat ensures better flavor. Then, whisk in the sugar to make a fluffy and creamy mixture

Step 2 – Add the egg, oil, and vanilla essence. Adding vanilla essence ensures there’s no egg whiff and adding the oil makes sure the cupcakes are moist after baking

Step 3 – Throw in a mixture of flour and baking powder. Mix well, add milk in intervals. Make sure there are no lumps

Step 4 – Add the blueberries to the batter. Coating the blueberries with a tablespoon of the flour mixture, ensures the berries don’t sink to the base during the baking process. I do not overmix, but just swirl in the blueberries in the batter

Step 5 – For the topping, combine the blueberries with a little sugar & dried coconut flakes. Sprinkle on the top and bake the muffins until golden brown. Enjoy !!

tray of cupcakes with fresh fruits on it
Blueberry Muffins
A muffin with flakes on it and purple blueberries
Blueberry Muffins

More Muffin Recipes

Banana Walnut Muffins

Healthy Oat Muffins

Healthy Banana Oatmeal Muffins

a golden brown cupcake with fresh blueberry on it

Blueberry Muffins

5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: blueberry muffin recipe, blueberry muffins, breakfast muffins, lemon blueberry muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Calories: 321kcal
Adjust Servings Here: 7 muffins
These Blueberry Muffins lemon zest flavored ones are just the easiest to make. Indeed the best recipe for blueberry muffins which are homemade and moist


For the muffin batter (yields 7 muffins)

  • 100 grams (1/2 cup) castor sugar Or superfine granulated sugar
  • 60 grams (1/4 cup) salted butter, room temperature
  • 2 tbsp oil
  • 1 egg
  • 125 grams (1 cup) all purpose flour
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 60 ml (1/4 cup) milk, room temperature
  • 1 tsp lime zest
  • 100 grams (1/2 cup) fresh blueberries (you can use frozen too)

For the muffin topping

  • 50 grams (1/4 cup) fresh or frozen blueberries
  • 2 tbsp castor sugar OR superfine granulated sugar
  • 3 tbsp dried coconut flakes (optional)


For the muffin batter

  • In a bowl, combine the all purpose flour and baking powder together. Mix well. Take a tbsp of this mixture and add it to the blueberries. Toss the blueberries well and set both the mixtures aside
  • Next, combine the butter & lime zest in a bowl. Whisk well for a minute and add the sugar. Continue whisking till the batter turns fluffy and creamy
  • Add the egg, oil and vanilla essence to the batter and continue beating. To this, add the flour mixture and milk a little at a time. Whisk well, making sure there are no lumps
  • Lastly, add the blueberries that were tossed in a tablespoon of flour. Do not overmix once the blueberries are added (just roughly mix it for 2 seconds once added)
  • Pour the batter in cupcake liners and fill them upto 3/4th

For the topping

  • Combine the blueberries with the sugar and coconut flakes. Mix well and sprinkle this mixture over the muffins. Tap the muffin tray a little, to make sure the topping sits well
  • Bake these in a preheated oven at 170 degrees C for 20-25 mins or until an inserted skewer comes out clean. Enjoy !!

Recipe Notes

If using frozen blueberries, do not thaw them. Use it directly from the freezer

Recipe Video

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Nutrition Information
Serving: 100g | Calories: 321kcal | Carbohydrates: 40.67g | Protein: 4.11g | Fat: 16.03g | Saturated Fat: 6.765g | Polyunsaturated Fat: 2.153g | Monounsaturated Fat: 6.192g | Trans Fat: 0.398g | Cholesterol: 57mg | Sodium: 91mg | Potassium: 72mg | Fiber: 1.1g | Sugar: 21.65g | Vitamin A: 359IU | Vitamin C: 2.1mg | Calcium: 25mg | Iron: 0.49mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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  1. 5 stars
    Definitely trying this recipe! I’m also a berry lover, and had tasted my fair share of Blueberry muffins but i think your recipe is something special. Never tried blueberry muffins with lemon zest but I think this is the start. <3

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