These oil free lemon blueberry muffins are soft and tender with just the right amount of sweetness. Make this recipe at the start of the week and enjoy muffins all week long!

lemon blueberry muffins
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I’m loving this recipe because these muffins are healthy enough for breakfast and sweet enough to be a satisfying afternoon treat! It’s also one of the few things our picky toddler will actually eat, so I’m counting it as a mom win! These muffins are also oil free. I used applesauce instead of butter or oil and it gives you a soft and tender muffin without the need for additional fat.

If you can’t get enough of the lemon and blueberry combination, make sure to try my lemon blueberry pancakes! They’re perfect for breakfast or brunch! Looking to add more fruit? Try my apple blueberry muffins.

Blueberry Muffin Ingredients

  • Flour– I used all-purpose flour. You’ll need 1 1/2 cups for the muffins, plus a little extra to toss with the blueberries. This helps prevent the blueberries from sinking to the bottom of the muffin.
  • Granulated sugar– I used 1/2 cup but you can use up to 3/4 cup if you like a sweeter muffin.
  • Baking powder– This is essential to provide lift. Do not substitute with baking soda.
  • Salt– A little salt enhances the sweetness of the muffins.
  • Lemon zest- I used zest from one whole lemon.
  • Lemon juice– I used juice from 1/2 a lemon, which was about 2 tablespoons.
  • Egg– For a vegan option, try my vegan blueberry muffins.
  • Applesauce– This helps create a moist muffin without adding butter or oil.
  • Milk– I used whole milk but 2% milk is fine, too.
  • Vanilla extract– This adds sweetness and flavor.
  • Blueberries– You can use fresh or frozen berries.

How to Make Lemon Blueberry Muffins