Lemon Blueberry Muffins

Soft and moist lemon blueberry muffins with sour cream have a tender texture and bright flavor with bursts of juicy blueberries in every bite. Drizzled with a sweet lemon glaze for a bakery-style finish!

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Lemon Blueberry Muffins with Sour Cream

These lemon blueberry muffins with sour cream are a soft and tender breakfast treat, with bright citrus flavor in every bite. They’re easy to make and the sour cream keeps them incredibly moist, and the sweet and tangy glaze on top makes them irresistible!

I love a classic blueberry muffin or slice of blueberry coffee cake, but there’s something about fresh blueberries and lemon zest together that tastes like spring and summer. The glaze even reminds me of my favorite lemon poppy seed bread, the perfect finishing touch.

Ingredients

Find the full printable recipe with specific measurements below.

• Lemons: Fresh lemons are key for that bright citrus flavor. Use both the zest and juice and skip the bottled kind for best results.
• Vegetable oil: Oil keeps these muffins extra moist and tender. You can swap in melted butter if preferred, just let it cool slightly before mixing.
• Blueberries: Both fresh and frozen blueberries work well. If using frozen, don’t thaw them first or they’ll release too much juice.
• Sour cream: This is the secret to soft, tender muffins. You can also use plain Greek yogurt as a substitute.

How to Make Lemon Blueberry Muffins

Whisk the flour, baking powder, and salt in a large bowl.

In a separate bowl, whisk the milk, vegetable oil, egg, sugar, lemon juice, vanilla, lemon zest, and sour cream until smooth. Pour the wet mixture into the dry ingredients and stir just until you stop seeing dry flour (overmixing is what makes muffins tough). Gently fold in the fresh blueberries with a spatula.

Line a muffin tin with paper liners, then fill each one about 2/3 full. I like to press a few extra blueberries on top so you get those juicy bursts in every bite.

Bake until the tops look set and spring back when you lightly tap them (a toothpick should come out mostly clean, with a few moist crumbs).

I love these muffins plain, but if you want them to feel a little bakery-style, whisk up the quick lemon glaze and drizzle it over the tops.

Let the muffins cool on a wire rack so air can circulate underneath and they cool evenly (no soggy bottoms).

Recipe Tips

• Prevent blueberries from sinking: Toss fresh or frozen berries with 1 Tablespoon of flour before folding into the batter.
• Zest like a pro: Use a microplane or fine zester for best results.
• Don’t overfill: Fill muffin cups about ⅔ full to avoid overflowing while baking.
• Add texture: Sprinkle coarse sugar or a simple crumble topping before baking for a sweet, crunchy finish.
• Cool before glazing: Let the lemon blueberry sour cream muffins cool completely so the glaze doesn’t melt off.