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Lemon Blueberry Muffins made with plump, ripe blueberries and tart, fresh lemon juice. The blueberries and fresh lemon are the stars of these wonderfully moist, sour cream based muffin recipe. Not overly sweet, these muffins are terrific with or without the bright lemon glaze.
Lemon Blueberry Muffins Recipe
I think I’ll start a new recipe category titled “if I owned a B&B.” Personally I’m not a big fan of staying in traditional Bed & Breakfasts, and I would never want to own one. But I like the idea and the kind of recipes they serve their guests at breakfast.
What’s really funny is that I do kind-of own a B&B. We only have a few guests at a time, one or two every other month or so, and it’s usually a relative passing through the DC / Northern Virginia area. Washington DC makes for a great family vacation so we play tour guide from time to time too.
We try to feed our guests a decent breakfast and point them in the right direction to see the sights. And of course we have terrific rates!
These wonderful lemony muffins stuffed full of juicy blueberries are now in Tricia’s B&B cookbook! The next time we have guests they can expect these to be served at breakfast. Maybe I’ll try these Banana Muffins next time. (I wonder if I’ll get any reservations now!)
Ingredients Overview
For the muffins:
- All-purpose flour
- salt
- baking powder
- baking soda
- granulated sugar
- sour cream
- unsalted butter
- vanilla extract
- lemon zest
- lemon juice
- eggs
- fresh blueberries
Crumble topping:
- unsalted butter
- all-purpose flour
- granulated sugar
- fresh lemon juice
- lemon zest
Optional lemon glaze:
- powdered sugar
- lemon juice
How to make the best Lemon Blueberry Muffins
- Preheat the oven and lightly grease a muffin tin.
1. Make the muffin batter
- In a large bowl whisk together the flour, salt, baking powder, baking soda and granulated sugar.
- In a small bowl combine the sour cream, melted butter, vanilla, lemon zest and lemon juice. Add the eggs and fold together until blended.
- Add the wet ingredients to the dry. Stir until the dry ingredients are moistened. Gently fold in the blueberries and spoon the batter into the prepared muffin pan. Allow the muffins to rest at room temperature while preparing the crumble topping. (You can also add extra blueberries on top before baking.)
2. Make the crumble topping
- Combine the melted butter with the flour, sugar, lemon juice and zest. Mix with a fork to combine. Spinkle the topping evenly on top of the unbaked muffins.
3. Bake the muffins
- Bake at 400 degrees for 18 minutes or until golden brown and a toothpick comes out with no wet batter. Cool in the pan for 5 minutes then remove to a wire rack. Drizzle with lemon glaze if desired.
These are terrific served slightly warm or at room temperature.
Lemon drizzle on top
Lemon juice and powdered sugar combine for a tasty icing, but you only need a little. Wait until you’re ready to serve before adding the icing. The muffins last longer without the icing. Only drizzle icing on the ones you think you’ll eat right away.
If you like bakery style muffins packed with plump blueberries and loads of lemon flavor, you’re going to love these!
You won’t find all the blueberries at the bottom of these muffins
Baking quickly at a higher temperature helps the blueberries stay distributed throughout the muffin. Also, the batter is a bit thicker than most so the weight of the blueberries is not an issue.
Can you tell I love these muffins?! We also have a terrific recipe for regular Blueberry Muffins if you prefer. So glad we have family and friends that come for a visit and help us eat these delicious muffins!
Lemon Blueberry Muffins
Ingredients
For the muffins:
- 2 ½ cups all-purpose flour (318g)
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup granulated sugar (170g)
- 1 cup sour cream (8oz)
- ½ cup unsalted butter melted and cooled (8t or 113g)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- ¼ cup fresh lemon juice (2oz) about 2 lemons
- 2 large eggs lightly beaten
- 1 ½ cups fresh blueberries
For the crumble topping:
- 4 tablespoons unsalted butter melted (56g)
- ¾ cup all-purpose flour (100g)
- ⅓ cup granulated sugar (74g)
- 1 tablespoon fresh lemon juice
- zest of 1 lemon
For the lemon glaze:
- ½ cup powdered sugar (60g)
- juice of ½ a lemon (more or less)
Instructions
For the muffins:
- Preheat oven to 400°F. Lightly grease 18-20 muffins cups with vegetable spray or add cupcake liners. Set aside
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and ¾ cup of granulated sugar. Make a well in the center.
- In a small mixing bowl, combine the sour cream, melted butter, vanilla, lemon zest and lemon juice. Add the lightly beaten eggs and fold together until blended using a rubber spatula. Add the sour cream mixture to the flour and sugar. Stir until the dry ingredients are moistened. Gently fold in the blueberries. Spoon the batter into the prepared muffin tins, filling each about three-fourths full. Allow the muffins to rest at room temperature for 15 minutes before baking or topping with the crumble mixture.
For the crumble topping:
- While the muffins are resting, prepare the crumble topping. Melt 4 tablespoons butter in a small bowl in the microwave. Add the flour, sugar, lemon juice and zest. Mix with a fork to combine. Sprinkle the topping (leaving some pieces in larger clumps) evenly on top of the unbaked muffins. Bake the muffins at 400°F for 18 minutes or until golden brown. Cool the muffins in the pan on a rack for 5 minutes, then remove to a wire rack to cool. Drizzle with a lemon glaze if desired. Great served barely warm or at room temperature.
For the lemon glaze:
- Whisk together the powdered sugar and lemon juice. Drizzle over the muffins just before serving.
Recipe Notes
- These muffins are best served the day they are made but keep well a day or two in an airtight container at room temperature.
- Drizzle with glaze just before serving for best results
- This recipe has not been tested with frozen blueberries
Nutrition
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Marta
I just love those!
I’ ve tried this recipe because my favourite bakery makes lemon blueberry muffins and i love them.
Those are quite similar… maybe better!
Thank you ❤️
Tricia Buice
Thanks Marta. I really appreciate you taking the time to comment. I’m thrilled you enjoyed these muffins!