Lemon Blueberry Muffins

A batch of blueberry muffins and a milk jug.

5 from 7 votes

Lemon Blueberry Muffins are filled with fresh lemon flavor and juicy blueberries. The muffins are extra moist and flavorful and each muffin is topped with crunchy sugar.

Prep Time25

Cook Time18

Course: Baking, Muffins

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 255kcal

Author: Natalie

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

US Customary - Metric

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

Checking for Doneness: 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.

Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Freeze for up to 3 months.

Nutrition