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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 with a Lemon Crumble Topping ~ Plump, ripe blueberries and tart lemon juice are the stars in these wonderfully moist, sour cream muffins. Not overly sweet, these muffins are terrific with or without the bright lemon glaze. www.savingdessert.com

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

Prep Time: 15

Cook Time: 18

Total Time: 33

Yield: Muffins

Course: Breakfast

Author: Tricia

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5 from 13 votes

Plump, ripe blueberries and tart lemon juice are the stars in these wonderfully moist sour cream muffins. Not overly sweet, these muffins are terrific with or without the bright lemon glaze.