Lemon Blueberry Muffins with a Lemon Crumble Topping ~ Plump, ripe blueberries and tart, fresh 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.
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 the traditional Bed & Breakfast, 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 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 and the next time we have guests, they can expect these to be served at breakfast! (I wonder if I’ll get any reservations now!)
Blueberry muffins have always been a favorite of mine, and it’s hard to improve on a simple Classic Blueberry Muffin recipe. But … I think I did! These are really, really good with a just-right texture, lots of lemon all around and the crumble top is a wonderful touch. If you like bakery style muffins, you’re going to love these!
Do you drizzle?
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. They store longer without the icing, so only drizzle icing on the ones you think you’ll eat right away.
You won’t find all the blueberries in 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?! So glad we have family and friends that come for a visit and help us eat these delicious muffins!
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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
- 2 1/2 cups unbleached, all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup granulated sugar
- 1 cup sour cream (8-ounces)
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 large eggs, lightly beaten
- 1 1/2 cups fresh blueberries
- 4 tablespoons unsalted butter, melted
- 3/4 cup unbleached all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon juice
- zest of 1 lemon
- 1/2 cup powdered sugar
- juice of 1/2 a lemon (more or less)
Preheat oven to 400 degrees 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 3/4 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.
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.
Whisk together the powdered sugar and lemon juice. Drizzle over the muffins just before serving.
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
Here are a few of my favorite kitchen tools used to make these muffins (click on the photos for more information)
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for keeping SRFD in the kitchen!
If you’re interested in my other favorite B&B style recipes, check out these tender Blueberry Buttermilk Biscuits with a warm Blueberry Sauce and this easy Blueberry Breakfast Cake. Don’t forget the delicious Lemon Crumble Breakfast Cake that everybody loves too! For a terrific twist on blueberry cake, check out this super popular Blueberry Zucchini Snack Cake with Lemon Buttercream from The View from Great Island. And I really want to try these Homemade Blueberry Lemon Danish from Inside BruCrew Life. Not into blueberries? You might want to check out these Brown Sugar Banana-Clementine Muffins from The Cafe Sucre Farine, because they look amazing!
Happy Monday my friends! Thanks so much for stopping by!
Tricia
Oh wow – just made these, dont think they’ll last long! I didn’t have quite enough sour cream, so added a bit of greek yoghurt and they came out so light and fluffy. I also thought your readers might like to know that frozen blueberries work just fine in this recipe. This is one to return to again and again.
Thank you so much Jane! I know everybody will be thrilled to know they turned out great for you. I LOVE these muffins and especially the texture. Thanks for trying the recipe and for letting us know how you made adjustments that worked!
Wonderful muffins! I think I’ll make more lemon glaze for the tops next time. The muffins have great texture and are not too sweet. Definitely a new family favorite!
Thank you so much Sheryll – we love them and so glad you did too. More glaze sounds pretty great – hope they turn our even better 😉 Happy 4th of July!
Hi Tricia, just came across your awesome muffins recipe and ……. I think I am going to “get ON with baking these ASAP”. They sure look/sound GREAT. Have to bring something nice (as a surprise when I visit my cousin next week), however I have an inquiry. I’m presuming I could just as well place entire batter in a reg. size pan? Maybe 8 x 8 or similar. I sort of want to do away with SO many cupcakes instead I’d just slice squares and be DONE, also a lot easier. Wonder if that would work OK? Also more/less how long to bake? Maybe 1/2+ hr? being that it’s a larger area/pan and would require longer baking. Really appreciate if you’d share your input on my query, alright? I liked your recipe a lot better than most others I’ve checked. Thanks. Maribel
Hi Maribel! This recipe makes 18 muffins so I think it may be too much for an 8×8 pan. I have not tried baking these muffins into a cake, but theoretically it should work. I would make sure the pan is at least 9 by 9 inches and use your best judgment when it comes to filling the pan. I hope it turns out great for you and I would be sure to check to see if it’s done after 25 minutes or so. Good luck and I am very confident you’ll love this recipe! Thanks for giving it a try 🙂
Thanks for your feedback Tricia. I have a 10 x 10 pan, not a 9 x 9 and think that would work out much better. Will most definite keep an eye out for it about 25 mins. in to make sure it’s either done or needs a bit more time. Will get back to you after I make it to let you know my outcome. Thanks again for sharing this nice recipe which I am sure I WILL LOVE and also my cousin.
Great idea Maribel – and thank you so much for giving it a try. Can’t wait to hear how it comes out!
Tricia, I had to get back to you on my “cake”. As I told you, I was making your muffins into a cake. Used a 10 x 10 pan, it took about 30 mins. to bake, BUT …… IT came out TERRIFIC. Really good. So now we know IT can be made into I guess any shape/size pan instead of just muffins. I’m giving my cousin 2/3 of that pan, cause it’s way too much for myself (I live alone), but enjoy baking a lot and share with neighbors. BTW, I’m 65 y.o. and baked ALL my life since I can recall. Your muffin recipe IS TERRIFIC. Thanks again for sharing. Be well.
Thank you so much for the feedback Maribel. I’m so happy this worked for you and now I have to give it a try too. Thank you for trying our recipe!
Hi there!
Just wanted to say that I tried out this recipe and everyone loved it! Thanks for sharing!
Thank you so much for letting us know Cassie. We love these muffins and are so happy you did too! Yeah!!!! Thanks again for trying our recipe and for the feedback.
Can I substitute King Arthur’s gluten free flour?
Sure Debbie – I think that would work fine. Good luck and thanks for trying our recipe!
There is nothing better than a delicious muffin and yours look incredibly delicious, Tricia! I love that tiny drizzle of icing spilling over the side. Lemon and blueberries and such a perfect pairing!
Thank you so much Susan! We love these muffins and hope you give them a try 🙂
OMG, I just finished eating one of these and they turned out like little mini blue berry pies, sooo yummy! I substituted Greek vanilla yogurt for sour cream, added a little lemon extract and was generous with my zest. I also split the recipe in half, made homemade parchment paper liners to line a 6 jumbo muffin pan. Sprinkled the tops with raw course sugar and boy did these turn out gourmet.
Oh Rosy – thank you so much for the feedback and I LOVE your tweaks! I think it’s great you made these your own. Did you use the crumble top as well as the raw sugar? That’s a great idea instead of the lemon icing. Yeah! Glad you could split the recipe easily and love the addition of lemon extract. I’m a generous zester too 🙂 Yeah!!!! Thank you for reading and trying our recipe. Your comment will help others that want to make these muffins. Thanks again.
Basically, these look like THE perfect blueberry muffins! I don’t know how you do it but you do it over and over again. Looks amazing.
I’m sorry to hear there’s no Saving Room for Dessert Inn coming anytime soon. But it’s good you’re working on the menu just in case. GREG
I like to be ready Greg 🙂 We actually do have company pop in from time to time, so it’s nice to have a go-to recipe to share. Stay cool man!
I’m with you — love the idea of a B&B. The reality? Not so much. Maybe you should just start cooking nice things like this for breakfast, put the word out, and watch the hoards descent on your house for a nice AM nosh. That might be fun! Or maybe not. 🙂 Anyway, terrific muffins — blueberry are my favorite. Thanks!
I just don’t like to clean that much John 🙂 Guess I could just be the kitchen help. We expect a group in July so maybe I’ll make a pan or two of these for our company. We like to feed them well. Our son and daughter in law live down the street and all I have to do is text a photo – and somebody will stop by to pick up. They are the best taste testers haha!
I’m with Chris—sign me up for any potential B&B in your future. Bill likes to joke about us opening a B&B/Bait and Tackle shop in Wisconsin. It sounds like a headache to me 😉 My daughter loves blueberry muffins and that crumble sold me on yours. Wow!!
Haha – thanks Liz! B&B Bait and Tackle sounds like one my husband would love – maybe a combo with a pond would work! Hope your daughter loves the muffins!
I have been requesting that you open a b&b for ages….preferably with optional pie baking classes! Now that you list all of those breakfast possibilities, I know I would have to book for an extended stay! 🙂 Crumb topping always catches my eye, and when it tops such a luscious looking muffin, there is no way I can resist. Another reason I love fresh berry season!
You are so sweet Wendy – but don’t hold your breath! I have a room ready for you when you come to visit 🙂 And … I’m having a pie baking class text week with my daughter and her neighbor. I think they have picked peach pies with a double crust – so excited! Come on down!
If I wasn’t already traveling next week to South Carolina to visit my mother, you might have had an additional class member! 😉 In all honesty, I would love to learn pie skills with you some day!
I enjoy teaching all about pies so let me know when you’re going to be in our area. Have a terrific visit with your mom 🙂
I could eat a muffin like this every morning too..I wonder how different they are from the ones I hae made..I love trying muffin recipes:) And I know they are not all created equal.But your swould be at tge top..Tricia..why aren’t you a fan f B and Bs?:)
I bet all muffin recipes are somewhat similar – but I can’t help trying new combinations anyway! About B&B’s, I’m never very comfortable being in a strangers home. I’m never able to relax – it’s like I’m afraid to touch anything because all the ones I’ve seen, are decorated beautifully. Maybe I’m just intimated by their amazing decorating skills – because I have none 🙂 We loved the B&B’s in Ireland, but most of them are over a pub – so I feel more at home hahahaha!
Evan always wants a lemon and blueberry cake for his birthday. One of his favorite flavor combos! Without a doubt these are on the YES list. LOL!
Okay, girl, two nights ago I dreamed we met. You lived in a neighborhood named “Miller’s Landing” near here (not one that I know of). We were just having the best time visiting. Ha!
If you ever do open that B & B, we’ll be on the reservation list. blessings ~ tanna
Evan has good taste! How cool you dreamt about me! I love that – we should meet one of these days. I would love to live in a nice neighborhood close by so we can walk and garden and I can give you all my baked goods! If you’re ever in the DC area, your room is ready!
xoxo ~ t.
If I had three wishes, all three would be spent asking to eat these muffins for breakfast every day for the rest of my life. Seriously, they look THAT good! Gotta try these!
Oh my goodness Karly – you are too sweet! Thank you so much. Hope you love them too. My husband could not stop eating them!
I do own a bed and breakfast inn in Horicon Wisconsin, and these muffins are going to be made this week! Love it!
I had to laugh when I read your comment Barbara – you must be one of those super hard working ladies! I hope your guests enjoy these muffins and I am honored you’re going to make them 🙂 Good luck and don’t work too hard!
Barbara..your Inn looks beautiful:)
A B and B? For sure you would kill it! In fact rather than opening a b and b, I’d be peddling these to the b and b’s. We’ve stayed at various ones along the way and trust me-many could use this delicious recipe!
Thank you Abbe! Hope you have a terrific week 🙂
OK, you got me at blueberry! And then you took the muffins over and above with the lemon crumble topping. You need to open a bakery, Tricia! Thanks for the recipe, it’s a keeper!
Owning a B&B and/or a bakery sure sounds like a lot of work – haha! Thanks Pam – hope you have a terrific week!
Well I would definitely pay to stay at your bed and breakfast with all your delicious goodies. Blueberries will be available for us to pick next month unless we go further inland and these muffins will be one of the first things I make, they look amazing!!!! Happy Monday!
We haven’t had much luck growing our own blueberries but the blackberries are doing pretty well. I can’t wait to see what you make with your wild blueberries next month Cheri! Thanks 🙂
I don’t have a B&B either but I do have a lot of visitors. I would make your muffins anytime and probably eat them in the afternoon with my tea. Thanks for all those great blueberry recipes.
These muffins would be great with afternoon tea. Thank you Gerlinde for commenting and reading the blog! Have a terrific week 🙂
Oh gosh, give me a baker’s dozen, for sure…I could eat these every morning for the rest of my life ~ and I love your blueberry archive…you’ve ‘done’ blueberries every which way, I love it!
There is something about blueberry muffins that just pulls me in. Thank you so very much Sue!
Absolutely perfect muffins! And I was LOL about your B&B recipes for the B&B that you would never own 🙂 I’m the same. Fun to imagine what you might make!
Thanks Jennifer! Owning a B&B sounds like a tremendous amount of work – not unlike blogging haha!
Sweet and tangy and the lemon icing makes them even more tempting…a little of sugar goes a long way :-))
Lemon and blueberries are a wonderful pair for sure Angie! Thanks – have a terrific day!
I can just imagine how good those taste.
Thanks Larry – hope you enjoyed a wonderful Father’s Day!
I would guess your B&B would be filled up for months (maybe years) in advance so I’ll make my reservation right now, just in case you change you mind and decide to open one. And please put these on the menu every morning of my stay. They look WONDERFUL!!!!
You are too sweet Chris! I’m not much of a decorator, but we have nice, soft, clean sheets and a couple of dogs you can borrow for snuggles 🙂 Haha – Once a month visitors is probably enough for me. Hope you and Scott enjoyed a lovely Father’s Day!