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    Home » Muffins & Scones

    Moist Small Batch Lemon Blueberry Muffins

    By Mike Johnson ⁠— June 22, 2023 (Updated June 23, 2023) — 15 Comments

    5 from 6 votes

    These moist and tender small batch lemon blueberry muffins are packed with fresh lemon zest, lemon juice, and tons of fresh blueberries. Recipe yields 6 to 8 muffins.
    Jump to Recipe Leave a Comment

    This post may contain affiliate links. Read my Disclosure page.

    Table of contents

    • Small Batch Lemon Blueberry Muffins
    • Why You'll Love These Muffins
    • Ingredients and Substitutions
    • How to Make Lemon Blueberry Muffins
    • Serving & Storage
    • Tips for Making the Best Muffins
    • Recipe Troubleshooting & FAQ
    • Watch How to Make These Small Batch Lemon Blueberry Muffins:
    Lemon blueberry muffins in a muffin tin surrounded by fresh blueberries and lemons.

    Small Batch Lemon Blueberry Muffins

    It's no secret that I'm a huge proponent for small-batch baking recipes. They're perfect for those of us who live alone and lack self-control because there are fewer leftovers waiting for me to devour them all (lol); this was the inspiration behind my second cookbook, Simple Small-Batch Baking.

    This moist small batch lemon blueberry muffin recipe yields 6 to 8 soft, tender muffins with a lovely lemon flavor. And you'll love the burst of flavor the blueberries add! I like to sprinkle some granulated sugar on top of the batter before baking but you could totally leave it off and finish them with a drizzle of sweet lemon glaze; the glaze from my small batch lemon poppy seed muffins would make the perfect amount.

    Why You'll Love These Muffins

    • Simplicity. This is an easy one-bowl recipe. And while you *can* use a mixer, it can be made with a whisk by hand!
    • Flavor. They're perfectly bright and lemony. Not to mention the blueberries bursting in every bite!
    • Texture. These muffins are insanely moist (thanks to the sour cream and oil).
    • Yield. This scaled-down recipe makes just 6 to 8 muffins, but the recipe can easily be doubled!
    Close up of lemon blueberry muffin with a bite missing in muffin pan with blueberries and lemons surrounding the pan.

    Ingredients and Substitutions

    For these lemon poppy seed muffins, you need some pretty basic pantry ingredients:

    • Lemons– You'll need *at least* 1 lemon as this recipe calls for 1 tablespoon of lemon zest (and 2 tablespoons of lemon juice). If you want to ensure the bright lemon flavor shines through, feel free to use up to 3 additional tablespoons of lemon zest or add 1/4 teaspoon of lemon extract.
    • Sugar– A little over 1/2 cup to sweeten our muffins ever so slightly.
    • Egg– Just one large egg is needed!
    • Canola Oil– I tested this recipe using butter; however, I found that oil allows the lemon flavor to shine through better and also keeps these muffins nice and moist. You can use any type of neutral oil really!
    • Sour Cream– This keeps the muffins moist and tender. You can replace it with an equal amount of Greek yogurt.
    • All-Purpose Flour– Just 1¼ cups is needed!
    • Fine Sea Salt– The salt helps balance the sugar.
    • Baking Soda + Baking Powder– Our leavening agents to help these muffins rise.
    • Blueberries– These are lemon blueberry muffins after all... You can use either fresh or frozen here! If using frozen blueberries, do not let them thaw first; add them to the batter while still frozen.
    Lemon blueberry muffin with a bite missing.

    How to Make Lemon Blueberry Muffins

    Lemon zest being rubbed into sugar
    Start by rubbing the lemon zest into the sugar until it's well combined and fragrant; the sugar will eventually take on a yellow hue.
    Egg whisked into sugar and lemon zest.
    Add the large egg and whisk until the mixture is thick and pale yellow, about 2 to 3 minutes.
    Sour cream, oil, and lemon juice being whisked into sugar and egg mixture.
    Whisk in the sour cream, oil, and lemon juice until well combined.
    Dry ingredients being incorporated into wet ingredients.
    Add the dry ingredients and stir until *mostly* combined.
    Fresh blueberries being folded into muffin batter.
    Add in the blueberries and fold until incorporated.
    Muffin batter being scooped into muffin pan.
    Scoop the muffin batter into the prepared pan, sprinkle the tops with sugar, and bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.
    Freshly baked lemon blueberry muffins in muffin pan.
    Allow the muffins to cool for 10 minutes in the pan before removing them to a wire rack to cool completely.

    Serving & Storage

    Serving: These lemon blueberry muffins need about 15-20 minutes to cool down, otherwise, you'll burn your tongue. You can serve them warm or at room temperature.

    Storage: Leftover muffins should be stored in an airtight container and can be kept at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze baked & cooled muffins for up to 2 months. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired!

    Small batch lemon blueberry muffins in a muffin tin.

    Tips for Making the Best Muffins

    Here are a few tips for making the best muffins possible:

    • Don’t overmix your batter. Overmixing causes the muffins to get tough and rubbery, which nobody wants. Mix until everything is *just* combined (a few flour streaks is okay, honestly).
    • Use a spring-loaded scoop to fill the muffin tins. You'll need to fill each one with 4½-5 tablespoons of batter. Anything less will result in squat muffins.
    • Bake muffins in a greased muffin tin or with paper liners to ensure your muffins come out of the pan in one piece.
    • Don’t overbake your muffins. Bake them just until a tester inserted in the middle comes out clean or with a few moist crumbs.
    Close up of lemon blueberry muffin with a bite missing showing moist texture.

    Recipe Troubleshooting & FAQ

    How do I get MORE lemon flavor in these Lemon Blueberry Muffins?
    If you have additional lemons lying around, you can add up to 3 additional tablespoons of lemon zest. You can also add 1/4 teaspoon of lemon extract and whisk it in with the rest of the wet ingredients to enhance the lemon flavor even more.

    Can I double this recipe?
    Yup, you can double the recipe and bake it in a standard 12-cup muffin pan; the bake time will be about the same! You can adjust the 'servings' slider from 6 to 12 to get the proper metric measurements.

    How can you tell when the muffins are done baking?
    A toothpick is your best friend when testing muffins for doneness. You’ll want to remove these lemon blueberry muffins from the oven when your toothpick can be inserted into the center and comes out clean or with a few moist crumbs. Make sure to let them cool for 10 minutes in the pan before removing them to a wire rack to cool completely.

    Lemon blueberry muffins in a muffin pan surrounded by lemons and fresh blueberries.

    Watch How to Make These Small Batch Lemon Blueberry Muffins:

    @mikebakesnyc

    These easy & moist small batch lemon blueberry muffins are my new go-to breakfast treat 😍 Recipe on the blog! #smallbatchbaking #lemonblueberrymuffins #muffinrecipes

    ♬ just like magic - Ariana Grande

    Remember to tag me @mikebakesnyc on Instagram and leave a rating + review below if you make these Moist Small Batch Lemon Blueberry Muffins! Happy baking!

    Close up of lemon blueberry muffin with a bite missing in muffin pan with blueberries and lemons surrounding the pan.
    Print Recipe
    5 from 6 votes

    Moist Small Batch Lemon Blueberry Muffins

    These moist and tender small batch lemon blueberry muffins are packed with fresh lemon zest, lemon juice, and tons of fresh blueberries. Recipe yields 6 to 8 muffins.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Breakfast, Snack
    Cuisine: American
    Keyword: Blueberry, Lemon, Muffins
    Servings: 6 - 8 muffins
    Calories: 332kcal
    Author: Mike Johnson

    Ingredients

    • 1 tablespoon lemon zest approx. 1 large lemon
    • 125 g granulated sugar
    • 1 large egg (≈ 50g)
    • 120 g sour cream
    • 60 g canola oil
    • 30 g lemon juice
    • 155 g all-purpose flour divided
    • 2 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon fine sea salt
    • 155 g blueberries
    Metric - US Customary

    Instructions

    • Preheat the oven to 400°F (205°C). Spray a 6-cup muffin pan with nonstick spray or line it with cupcake liners, then set it aside.
    • Add the granulated sugar to a large bowl and, using your fingers, rub the lemon zest into the sugar until it’s well combined, fragrant, and the sugar has a yellow hue to it.
    • Add the egg and whisk until the mixture has thickened and is light in color, about 2 to 3 minutes. Whisk in the sour cream, oil, and lemon juice until well combined and no lumps from the sour cream remain, about 1 to 2 minutes. Set aside.
    • Add 1 cup (125 grams) of flour, baking powder, baking soda, and salt and stir until the flour is *mostly* incorporated. Toss the blueberries in the remaining ¼ cup (30 grams) of flour and then dump all of it into the batter. Fold everything together gently until just combined.
    • Spoon the batter into the prepared muffin pan, filling each cup to the top; you’ll use 4½ tablespoons of batter per cup. Sprinkle the tops with granulated sugar, if desired.
    • Bake the muffins for 15 to 17 minutes, or until a toothpick inserted into the center comes out mostly clean. Allow the muffins to cool for 10 minutes in the pan before removing them to a wire rack to cool completely.

    Nutrition

    Serving: 1 muffin | Calories: 332kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 43mg | Sodium: 163mg | Potassium: 226mg | Fiber: 1g | Sugar: 24g | Vitamin A: 184IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 2mg
    Did you try this recipe?Tag @mikebakesnyc and use the hashtag #mikebakesnyc!

    Filed Under

    Muffins & SconesOne BowlSmall Batch BakingSpringSummerLemons
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    Comments

      5 from 6 votes (2 ratings without comment)

      Rate this Recipe + Leave a Review Cancel reply

      If you made this recipe, I'd love for you to leave a rating + review below to let me know how you liked it! If you have any questions, please feel free to leave those below too!

      Thanks,
      Mike

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      Recipe Rating




    1. Nicole

      April 20, 2024 at 3:50 pm

      Can these be made as mini muffins? And if so, does anything need to be adjusted on temperature or time? I'm making mini muffins for a morning event and these sound incredible!

      Reply
      • Mike Johnson

        April 23, 2024 at 12:33 pm

        I've not tried these as mini muffins but it *could* work! They would definitely need a shorter baking time (maybe around 10 minutes); I just worry that the blueberries could take up more of the muffin cavity than the batter. If you try it, let me know how they turn out!

        Reply
        • Nicole

          April 23, 2024 at 12:48 pm

          Thanks! I looked it up and it seems that starting at 10 mins is the key and then slowly going up in time until they are done. I saw a note that said you can chop the blueberries up for mini muffins to help so I might try that. I'll let you know how they turned out!

          Reply
        • Nicole

          April 27, 2024 at 2:53 pm

          5 stars
          Ok I did it. I made two batches and it made 48 mini muffins. The blueberries were not an issue and each mini muffin had anywhere from 2-4 blueberries. I did go through my blueberries and chose the smallest ones, but there ended up being a lot of average sized ones and it was not a problem. For my oven (and admittedly my oven is very old) the sweet spot seemed to be about 13 mins baking (turning half way). They didn't get as brown on the tops as I would have liked, but I don't think I could have baked them longer otherwise they might have been drier. The bottoms and sides were a nice brown. Thanks for the recipe! Everyone loved them!

          Reply
          • Mike Johnson

            May 07, 2024 at 12:49 pm

            So glad to hear it all worked out, Nicole! Thanks for reporting back 😀

            Reply
    2. Fina

      March 21, 2024 at 10:38 am

      Hi Mike

      How much lemon extract would you use?

      Reply
      • Mike Johnson

        March 22, 2024 at 12:46 pm

        I'm not sure since I haven't tested it myself! It’s significantly more intense than lemon zest, so you won’t want to overdo it. I would start with maybe a teaspoon and go from there.

        Reply
    3. Fina

      March 19, 2024 at 12:15 pm

      How can these be made without lemon zest. Do not like lemon zest

      Reply
      • Mike Johnson

        March 20, 2024 at 2:36 pm

        You can leave the zest out, however, the lemon flavor will be very faint. Most of the flavor in a lemon comes from the very outside of the peel, or the zest. If you look closely you’ll see little ‘pores’ all over the skin of a lemon. Each one of those contains a bit of incredibly aromatic, intense lemon oil, which is responsible for most of the flavor of the fruit. You can try adding lemon extract instead as well!

        Reply
    4. Lyndy Forrester

      November 26, 2023 at 5:58 pm

      5 stars
      These muffins are great- perfect amount of lemon. My husband loved them and asked me to save the recipe.

      Reply
      • Mike Johnson

        November 28, 2023 at 12:09 pm

        Your husband has great taste haha! 😋 Glad you enjoyed them!

        Reply
    5. Christi

      July 14, 2023 at 8:49 pm

      5 stars
      These are amazing! I have made them 2 different times!

      Reply
      • Mike Johnson

        July 21, 2023 at 11:35 am

        Glad you enjoyed them, Christi!

        Reply
    6. Karen H

      June 28, 2023 at 3:25 pm

      5 stars
      Oh my gosh, these are so good!

      The crumb is just perfection - moist, light, and fluffy, no gumminess or chewiness - and the zing of the lemon (which I went a little heavy on; I do love lemon) is the best counterpoint to the tart blueberries. These are a really delicious, classic muffin, and were a home run with my fam.

      I made these in about 35 minutes, start to finish, plus around another 25-30 to cool completely.

      Reply
      • Mike Johnson

        June 29, 2023 at 12:36 pm

        So glad you and your family enjoyed them! 😊

        Reply

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