Dessert

Lemon Blueberry Corn Muffins Recipe

ByHailey Reed December 8, 2025December 8, 2025

Introduction

These Lemon Blueberry Corn Muffins are a delightful treat combining the sweet zest of lemon with juicy blueberries and the comforting texture of corn muffins. Perfect for breakfast or a snack, they’re easy to make and bursting with fresh flavors.

The image shows several blueberry muffins with golden-brown tops, dotted with dark blue blueberries, sitting inside purple paper liners. One muffin is partially eaten, revealing a soft, moist, pale yellow inside with scattered blueberries. The muffins are arranged on a dark, round baking tray with a few loose blueberries placed around them. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8.5 ounces Corn Muffin Mix
3 tablespoons Granulated Sugar
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 Egg
1/2 cup Buttermilk
1 Lemon
1 cup Fresh Blueberries

Instructions

Step 1: Preheat the oven to 400 degrees F (200 degrees C).
Step 2: Prepare a muffin tin by placing paper liners in 7 to 8 cups, then spray each liner with vegetable spray.
Step 3: In a medium bowl, combine the corn muffin mix, granulated sugar, baking powder, baking soda, egg, and buttermilk. Stir until just combined, being careful not to overmix.
Step 4: Zest the lemon and fold the zest into the batter to evenly distribute the citrus flavor.
Step 5: Gently add the fresh blueberries and stir just enough to coat them with the batter.
Step 6: Spoon the batter into the prepared muffin liners, filling each about three-quarters full.
Step 7: Bake for 18 to 20 minutes until the muffins turn golden brown and a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Tips & Variations

For extra lemon flavor, add a tablespoon of fresh lemon juice to the batter along with the zest.
Try swapping fresh blueberries with frozen ones—just do not thaw before mixing to prevent color bleeding.
Add a sprinkle of coarse sugar on top of each muffin before baking for a crunchy finish.
If you don’t have buttermilk, use regular milk mixed with a teaspoon of lemon juice or vinegar, let sit for 5 minutes.

Storage

Store muffins in an airtight container at room temperature for up to 2 days for best freshness. They can also be refrigerated for up to 5 days or frozen for up to 3 months. To reheat, warm in a microwave or oven until heated through.

How to Serve

The image shows several golden brown blueberry muffins with a slightly crispy top, dotted with dark purple blueberries inside and on top. They are baked in white paper muffin cups that have a fluted edge, some of which have been peeled back to show the soft, moist texture inside, with juicy blueberries spread evenly throughout the light yellow cake. The muffins rest on a dark baking tray with a few fresh blueberries scattered around. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well but add them directly to the batter without thawing to keep the color from bleeding and the batter from getting too wet.

What can I substitute for buttermilk?

You can substitute buttermilk with regular milk combined with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the acidity and thickness of buttermilk.