Lemon Blueberry Muffins (With Dairy-Free Option)

Last updated on June 25th, 2025 at 10:22 am

These lemon blueberry muffins are so good for breakfast, as an after-school treat, or as a quick and tasty snack anytime. I love them with a hot cup of tea or coffee.

Yes, they’re a little more work than buying store-bought muffins, but they’re so worth it! They’ll fill the house with a delicious aroma as they bake, and of course, it’s best to eat them warm out of the oven!

I love anything lemon, and if you do too, this is a must-make recipe. Enjoy!

Make these lemon blueberry muffins dairy-free:

If you’re avoiding dairy, you can still enjoy this delicious recipe. To make these muffins dairy-free, just swap out the butter in this recipe for vegetable oil.

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Lemon Blueberry Muffins

Ingredients

• 2 ½ Cups flour
• ¾ Cup butter
• 1 Cup sugar
• 2 Tsps baking soda
• 2 Eggs
• 1 Cup blueberries
• ¾ Cup water
• 4 lemons juiced
• Pinch of salt

Get Recipe Ingredients

Instructions

• Preheat the oven to 375 degrees.
• In a large bowl, whisk the sugar, half of the butter, baking soda, eggs, half of the blueberries, water, lemon juice, and salt.
• Mix for five minutes.
• Fill a muffin pan with liners, and pour the batter into them.
• Bake for 30 minutes or until golden.
• Remove from the oven, and let cool for 5 minutes before removing the muffins from the pan.
• Serve, and enjoy.

Notes

Swap the butter for vegetable oil to make this recipe dairy free.

You might also like this recipe…Strawberry Bread with Pecans

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