Fresh Lemon Blueberry Muffins | Dairy Farmers of Manitoba

Fresh Blueberry Lemon Muffins


10 min.


25 min.

Serving Size

12 muffins

Lemon Blueberry Muffins are an all-time favourite. With their classic combination of lemon zest and fresh blueberries, these tea-time muffins are made a little leaner for today’s lifestyle.


  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 cup (250 mL) fresh blueberries
  • 1/3 cup (75 mL) yellow cornmeal
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 2/3 cup (150 mL) granulated sugar
  • 1/3 cup (75 mL) butter, softened
  • 1 egg
  • 1 Tbsp (15 mL) grated lemon zest
  • 1 Tbsp (15 mL) freshly squeezed lemon juice
  • 1 tsp (5 mL) vanilla
  • 1 cup (250 mL) milk


1. Preheat the oven to 350°F (180°C). Line a 12-cup non-stick muffin pan with paper liners.
2. In a small bowl, toss 2 tbsp (30 mL) of the flour with blueberries and then set aside. In a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat sugar and butter until light and fluffy and then beat in egg until blended. Beat in lemon zest, juice, and vanilla (do not worry if the mixture looks curdled).
4. Using a wooden spoon, stir dry ingredients into the butter mixture alternately with milk, making 3 additions of dry and 2 of milk. Gently stir in the blueberry mixture.
5. Spoon into prepared muffin pan. Bake for 25 to 30 minutes until the muffins turn golden or until a tester inserted in the center comes out clean. Let cool in pan for 5 minutes. Transfer to a rack to cool completely.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit


  • This recipe is best with fresh blueberries. Frozen blueberries will discolour the batter and sink to the bottom when baked.
  • Tip for kids: turn these sweet muffins into party cupcakes by adding sprinkles to the top before baking, or spread cooled muffins with icing and decorate with more blueberries.