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Home » Baking » Lemon Blueberry Sunshine Muffins

Lemon Blueberry Sunshine Muffins

Baking· Sweet & Snacky

5 Jun

Bright, zesty, and full of fresh summer blueberries, these delicious Lemon Blueberry Sunshine Muffins are a great way to start your morning!

Fresh seasonal summer berries are a favorite in our house and making Lemon Blueberry Sunshine Muffins is one way that we like to enjoy them. Fresh blueberries are wrapped in a light and lemony crumb cake.

It’s a great combination of flavors and tastes like sunshine on a summer morning!

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Ingredients for Lemon Blueberry Sunshine Muffins.

What you’ll need to make Lemon Blueberry Sunshine Muffins

  • Butter – We use regular salted butter, but unsalted butter may also be used.

  • Sugar – Regular, white granulated sugar.

  • Eggs – 2 large white or brown eggs.

  • Fresh Lemon – Medium sized, zested and juiced. 3 tablespoons of bottled lemon juice may be used instead.

  • Milk – We use whole milk but skim milk or 2% milk may be used instead.

  • Flour – We use all purpose flour for best results.

  • Pantry Ingredients – Baking powder and salt.

  • Blueberries – Fresh or frozen may be used. If using frozen, leave frozen, do not thaw.

  • Raw Sugar – Also known as Turbinado Sugar. This is a coarse sugar that we sprinkle on the top just before

  • baking. This is optional and can be skipped if you don’t have this ingredient.


Up close picture of finished Lemon Blueberry Sunshine Muffins.

How to make Lemon Blueberry Sunshine Muffins

These delicious muffins are bright, zesty, and full of fresh summer blueberries. Fresh blueberries are wrapped in a light and lemony crumb cake. Its a great combination for breakfast or anytime, really!

Butter, sugar, eggs, lemon juoce and milk before mixing.

Preheat oven to 375 degrees F.

Line 12 full sized muffin tins with paper liners and set aside.

In the bowl of a stand mixer cream together the butter and sugar on medium speed. Add the lemon juice and eggs and mix until incorporated and then finally, mix in the milk.

Sifting together flour, salt & baking powder.

In a small bowl, sift together the flour, baking powder and salt.

Adding flour to the wet mixture.

Slowly add the flour mixture to the butter mixture until the flour has all been worked in.

Folding in the blueberries and the lemon zest.

Fold in lemon zest and blueberries.

Batter in cupcake liners in muffin tins.

Divide the batter evenly between the 12 cupcake liners in the muffin tin. They will be almost full. Sprinkle each muffin generously with raw sugar.

Batter going into the oven.

Bake at 375 degrees F for 18-22 minutes, until a toothpick in the center comes out clean.

Finished Lemon Blueberry Sunshine Muffins, on a cooling rack.

Remove from oven to a cooling rack and allow to cool for at least 10 minutes before eating.

Store in a covered container or zip top bag. Enjoy!

Finished Lemon Blueberry Sunshine Muffins on a plate.

Other Sweet Bites You May Like

Strawberry Banana Oat Bran Muffins – quick and easy to make with a handful of berries and just one banana!

Soft Baked Banana Bread Cookies – all the flavors of fresh baked banana bread in a delicious cookie form!

Butterscotch Ranger Cookies – a little bit of everything when you want something a little out of the ordinary.

Small Batch Chocolate Chip Cookies – the perfect Baker’s Dozen using no-frill pantry ingredients!

Banana Chocolate Chip Mini Muffins – turn those brown bananas into something delicious that the whole family will love!

Lemon Blueberry Sunshine Muffins

Bright, zesty, and full of fresh summer blueberries, these delicious Lemon Blueberry Sunshine Muffins are a great way to start your morning!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings: 12 muffins
Course: Baking, Breakfast, Snack
Cuisine: American
Calories: 209
Ingredients Method Nutrition

Ingredients
  

  • 1/3 cup butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 medium lemon, zested and juiced About 3 tbsp juice
  • 1/4 cup milk
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup blueberries fresh or frozen
  • raw sugar for topping, if desired

Method
 

  1. Preheat oven to 375 degrees F.
  2. Line 12 full sized muffin tins with paper liners and set aside.
  3. In the bowl of a stand mixer cream together the butter and sugar on medium speed. Add the lemon juice and eggs and mix until incorporated and then finally, mix in the milk.
  4. In a small bowl, sift together the flour, baking powder and salt.
  5. Slowly add the flour mixture to the butter mixture until the flour has all been worked in.
  6. Fold in lemon zest and blueberries.
  7. Divide the batter evenly between the 12 cupcake liners in the muffin tin. They will be almost full. Sprinkle each muffin generously with raw sugar.
  8. Bake at 375 degrees F for 18-22 minutes, until a toothpick in the center comes out clean.
  9. Remove from oven to a cooling rack and allow to cool for at least 10 minutes before eating. Store in a covered container or zip top bag. Enjoy!

Nutrition

Calories: 209kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 221mgPotassium: 64mgFiber: 1gSugar: 18gVitamin A: 214IUVitamin C: 6mgCalcium: 57mgIron: 1mg

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Let us know how it was!

  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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About Me

  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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