These soft and moist lemon blueberry muffins with sour cream are bursting with fresh blueberries and lemon flavor. They’re drizzled with a delicious lemon glaze.
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Perfect for Sunday Brunch
As soon as fresh berries are in season, I get the itch to bake all types of treats. Blueberry muffins are usually one of the first recipes I make, but this time I decided to add some fresh lemon juice and zest to brighten them up even more. The two flavors are perfect together!
These lemon blueberry muffins with sour cream are absolutely divine. They have the best light and refreshing flavor and are perfect for Spring and Summer. There’s just something about blueberries and lemon that adds the best fresh flavor to muffins or bread.
The sour cream that’s included makes them so soft and moist. Plus the glaze on top adds the perfect sweet touch. Not to mention how pretty it makes them look, too. You must try them! They are totally worth it.
Why This Recipe Works
- Bright flavors. From the zingy lemon juice and zest to the fresh, juicy blueberries, this lemon blueberry muffin recipe delivers on bright flavors that will excite your palate.
- Moist and tender. The sour cream and vegetable oil help make these muffins perfectly soft and moist.
- Great for freezing. Double the batch and freeze half for a quick grab-and-go breakfast or snack.
Below are the key ingredients that make these lemon and blueberry muffins so delicious!
Find the full printable recipe with specific measurements below.
- Lemons: The lemons really are the star of the show. Make sure to pick nice and juicy ones to bring out the lemon flavor from the juice and zest. You don’t want to use the jarred stuff.
- Blueberries: You can use fresh or frozen, however if you are using frozen do not thaw them. Add straight from the freezer or they’ll create too much juice.
- Sour Cream: The sour cream is what helps these muffins become so soft and tender. You could also swap for Greek yogurt if preferred.
Although the glaze is optional, I highly recommend it! It takes the muffins up a notch and adds just the right amount of sweetness to balance out the bright citrus flavor.
To make the glaze mix together 1/2 cup powdered sugar and 1/2-1 Tablespoon lemon juice in a small bowl. You could also replace the lemon juice with milk to make a classic powdered sugar glaze if preferred.
- Before baking, sprinkle a crumble topping over the batter for a richer flavor.
- You may also sprinkle granulated sugar on the tops before baking to create a sweeter, crispier top.
- For a more subtle glaze, use a mixture of powdered sugar and milk (instead of lemon juice).
How to Make Lemon Blueberry Muffins
- Whisk: Whisk flour, salt and baking powder. Mix the dry ingredients into the large bowl and stir until smooth.
- Combine: Whisk together the milk, vegetable oil, egg, sugar, juice, vanilla, lemon zest and sour cream. Combine with dry ingredients and fold in blueberries.
- Bake: Fill muffin liners 2/3 the way full and add a few blueberries on top. Bake until the tops bounce back.
- Glaze: You can enjoy the muffins plain or mix up the lemon glaze and drizzle over top.
- Use fresh blueberries. Trust me, this makes all the difference. They taste amazing and burst with fresh flavor.
- Sour cream. This is the secret to super moist muffins! The extra fat content makes them so soft and gives them a rich flavor.
- Lemon zester. Use a zester to easily and quickly zest your lemon. Learn how to zest a lemon with these simple tips.
- Don’t overfill. Fill the muffin cups 2/3 of the way full. If you fill any further, the muffins will overflow.
- Decorate. Before baking, add a few extra fresh blueberries in each muffin cup. This will make your muffins look extra pretty. :)
- Let cool. Make sure the muffins have cooled completely before drizzling with the glaze. You don’t want it to melt!
Storing + Freezing Lemon Blueberry Muffins
- To store: After the muffins have cooled completely, place in an airtight container or bag. They will stay fresh at room temperature for 3 to 4 days.
- Freezing: These muffins are best frozen without the glaze. Place in a freezer bag or container and freeze for up to 2 months. Reheat in microwave for 15 to 30 seconds until warm.
This will prevent the blueberries from sinking to the bottom of the muffins. It’s not a necessity, but is an easy extra step you can take to ensure you have the best lemon blueberry muffins!
Simply mix the fresh blueberries with about 1 Tablespoon flour, then gently fold them into the batter.
Both work fine, although I prefer to use vegetable oil when making these muffins because it tends to create a more moist and tender texture than butter.
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Lemon Blueberry Muffins
- 1 ¾ cups all-purpose flour
- ½ teaspoon Kosher salt
- 2 teaspoons baking powder
- ⅓ cup milk
- ⅓ cup vegetable oil
- ⅔ cup sour cream
- 1 large egg
- ¾ cup granulated sugar
- 1 Tablespoon lemon zest
- ⅓ cup lemon juice , about 2 lemons
- ½ teaspoons vanilla or almond extract
- 1 cup blueberries
- ½ cup powdered sugar
- 1/2-1 Tablespoon lemon juice
- Preheat the oven to 375°F. Fill cupcake pan with liners, or use cooking spray to grease them.
- In a medium bowl, combine the flour, salt, and baking powder.
- In a large bowl, whisk together milk, oil, egg, sour cream, sugar, lemon zest, lemon juice, and vanilla. Add the flour mixture and stir until smooth. Fold in the blueberries.
- Fill cupcake liners about 2/3 the way full. Bake 20 to 25 minutes, or until lightly browned. Remove muffins from pan and let cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over muffins.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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