Lemon Blueberry Muffins are tender, moist muffins filled with lemon flavor and juicy blueberries. Sour cream and creamed butter make the muffins extra moist and flavorful and each muffin is topped with crunchy sugar.
These lemon blueberry muffins are loaded with lemon zest and blueberries. They have a moist, fluffy texture and are finished with a sprinkle of crunchy sugar. They are perfect for breakfast and brunch.
Blueberry muffins are one of my all time favorite treats. I love picking one up with coffee at a bakery, but my favorite thing is to make them at home for friends and family!
Why This Recipe Works
- You don’t need any special equipment to make these muffins.
- They are full of lemon flavor and packed with blueberries!
- Enjoy these muffins for breaskfast, brunch or afternoon snack.
- They pack up well and stay moist for days.
- These homemade muffins are made with basic ingredients and are easy to whip up.
- Sugar: Use white or light or brown sugar or a combination.
- Blueberries: I recommend anywhere between 1 and 1/2 to 2 cups of fresh or frozen blueberries. Don’t thaw frozen blueberries.
- Butter: Use room temperature unsalted butter.
- Sour cream: Sour cream creates a moist and tender texture.
- Eggs: Use 2 large room temperature eggs.
- Lemon: Use the zest of two medium lemons.
- Turbinado or Demerara Sugar: Sprinkle some sugar over the muffins before baking. This will make the tops extra crunchy and sweet!
- Use almond extract in place of vanilla extract.
- Swap in orange zest for lemon zest. I recommend using one medium orange or about 1 tablespoon of orange zest.
- Add 1/2 cup to 3/4 cup of coarsely chopped nuts. Pistachios, almonds, pecans or walnuts would all be delicious.
Step 1: (Picture 1 above) Whisk to combine the flour, baking powder, baking soda, cinnamon and salt. Add the blueberries and toss to coat. Set aside.
Step 2: (Picture 2 above) In a large mixing bowl, rub or mix together the sugar with the lemon zest. Add the butter and beat with an electric mixer til light and fluffy.
Step 3: (Picture 3 above) Beat in the eggs one at a time.
Step 4: (Picture 4 above) Use a spatula to stir in the vanilla, sour cream and milk.
Step 5: (Picture 5 above) Add the dry ingredients and blueberries to the wet ingredients.
Step 6: (Picture 6 above) Stir ingredients together until just combined. Avoid overstirring.
Step 7: (Picture 7 above) Evenly distribute the batter into a well greased muffin pan or muffin pan lined with paper liners. Bake at 375 F for 17-19 minutes.
Step 8 (Picture 8 above) Allow muffins to cool in muffin pan for about 10 minutes. Remove from muffin pan and set on a wire rack to cool completely.
- Tip #1: Rub the lemon zest with the sugar with your fingertips or a mixer. This will help release the essential oils of the lemon zest. This is optional but recommended.
- Tip #2: Toss the blueberries with the dry ingredients. Coating the blueberries in the dry ingredients helps to prevent them from sinking to the bottom of the muffin as they bake.
- Tip #3: Use an ice cream scoop to pour batter into the muffin pan. It makes it easier to distribute the batter evenly. It’s also less messy than using a spoon.
Stick a toothpick into the center of a muffin. If it comes out without any wet crumbs, then they’re done. Another way to check is to press a muffin lightly with your finger. If it springs back, they’re done.
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Muffins can be frozen for up to 3 months.
More Muffin Recipes You’ll Love
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Lemon Blueberry Muffins
- 2 cups all purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar use light brown, dark brown, granulated or a combination
- 2 tablespoons lemon zest
- 2 large eggs room temperature
- ½ cup sour cream room temperature
- ¼ cup whole milk room temperature
- 1¾ cups blueberries fresh or frozen, do not thaw
- 1 teaspoon vanilla extract
- turbinado sugar for sprinkling
- Preheat oven to 375 F. Line a muffin tin with cupcake liners or brush muffin pan with melted butter. Set aside.
- In a medium sized mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk until just combined. Pour in the blueberries and toss them in the mixture to coat. Set bowl aside.
- In a large mixing bowl, combine the lemon zest and sugar. Rub the sugar and lemon zest together with your fingertips or mix to combine them with an electric mixer.
- Add the room temperature butter to the lemon and sugar. Beat on medium speed for about 3 minutes, until light and fluffy.
- Beat in the eggs one at a time until combined.
- Use a spatula to stir in the vanilla, sour cream and milk. Fold in the dry ingredients and blueberries. Stir until just combined.
- Use an ice cream scoop to evenly distribute the batter into the prepared muffin pan. (They will be filled to the rim with batter). Sprinkle turbinado sugar on top. Bake 17-19 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
- Let cool in muffin pan for 10 minutes then transfer muffins to a wire rack to cool completely.