Lemon Blueberry Muffins are tender, moist muffins with fresh lemon and juicy blueberries. This easy muffin recipe makes the perfect treat for weekend brunch or an afternoon snack!
These lemon blueberry muffins are loaded with lemon zest and blueberries. They have a moist, fluffy texture and are topped with crunchy sugar. You’ll love them for a quick breakfast and a snack.
Blueberry muffins are one of my all time favorite treats. Homemade muffins made fresh taste better than any other muffins!
For more blueberry recipes, try my blueberry banana coffee cake, lemon blueberry scones, and blueberry lemon ricotta pound cake.
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Why This Recipe Works
- You don’t need any special equipment or special ingredients for this recipe.
- They are full of lemon flavor and packed with blueberries! For another lemon filled treat, try my lemon baked donuts.
- Make them for breaskfast, brunch or afternoon snack just like my cherry chocolate muffins!
- These muffins stay moist for days!
Ingredients
- Sugar: Use white or light or brown sugar or a combination.
- Blueberries: I recommend 1 and1/2 to 2 cups of fresh or frozen blueberries. Don’t thaw frozen blueberries. If you love baking with blueberries, try my chocolate blueberry cake!
- Butter: You’ll need room temperature unsalted butter.
- Sour cream: Full fat, room temperaure sour cream gives muffins their tender texture.
- Eggs: Use 2 large room temperature eggs.
- Lemon: The zest of two medium lemons adds a fresh lemony flavor. If you love lemon muffins, try my ricotta lemon muffins and chia seed lemon muffins.
- Turbinado or Demerara Sugar: Coarse sugar makes the tops extra crunchy and sweet!
Variations
- Use almond extract in place of vanilla extract.
- Swap in orange zest for lemon zest. Use one medium orange or about 1 tablespoon of orange zest.
- Add 1/2 cup of chopped nuts. Pistachios, almonds, pecans or walnuts would all be delicious.
Instructions
Step 1: (Picture 1 above) Combine the dry ingredients. Add the blueberries and toss to coat. Set aside.
Step 2: (Picture 2 above) In a large 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 until just combined. Avoid overmixing.
Step 7: (Picture 7 above) Pour batter into a well greased muffin pan. Bake at 375 F for 17-19 minutes.
Step 8 (Picture 8 above) Allow muffins to cool in pan for 10 minutes. Next, remove from pan and set on a wire rack to cool.
Expert Tips
- Rub the lemon zest with the sugar with your fingertips or a mixer. This will help release the essential oils of the lemon zest.
- Toss the blueberries with the dry ingredients. This keeps the berries from sinking as they bake.
- Use an ice cream scoop to pour batter into the muffin pan.
Recipe FAQs
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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.