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Home » Recipes » Breakfast Recipes

Lemon Blueberry Muffins With Sour Cream


Prep Time :5 minutes mins
Cook Time :30 minutes mins
Total Time :35 minutes mins
Servings :18
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Close up of a lemon blueberry muffin with some lemons on the side.
lemon blueberry muffins pinterest pin two muffins stacked up

Published: Feb 20, 2024 · Modified: Sep 7, 2024 by Melanie Cagle · Leave a Comment

Lemon Blueberry Muffins with Sour Cream are one of my weaknesses. I love an opposites taste combo, like sweet and salty... well these have a hint of sourness from the lemon and a hint of of sweetness from the sugar and blueberries making for the perfect combination.

a yellow muffin tin with lemon blueberry muffins cooked in it
Lemon Blueberry Muffins with Sour Cream

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Good old fashioned blueberry muffins, just like the bakery makes, give you 'to die for blueberry muffins' (but with a hint of lemon!)

I like to grab one of these bakery-style muffins in the morning along with my cup of coffee. I feel they're the perfect breakfast snack.

They're not overly sweet with a moist crumb.

Jump to:
  • What makes this recipe so yummy
  • Groceries you'll need: Ingredients
  • Recipe walkthrough: Instructions
  • Recipe variations and substitute ideas
  • How To Serve Muffins
  • How to store leftovers
  • Mel's kitchen notes
  • More Breakfast Recipes:
  • Frequently asked questions: FAQs
  • Lemon Blueberry Muffins
  • 💬 Comments

What makes this recipe so yummy

  • Those sweet juicy blueberries mixed with that slightly tangy lemon flavor really sets your tastebuds tingling. It's the perfect combination and texture.
  • Of all the muffin recipes, these are really easy to make too, what's not to love about that
  • You could make a lemon glaze for the muffin tops, as an easy change up.

Groceries you'll need: Ingredients

ingredients for lemon blueberry muffins with sour cream

You will need:

  • Unsalted Butter, room temperature
  • Lemon Zest
  • 1 Large Egg, room temperature
  • Vanilla Extract
  • Sour Cream
  • Freshly Squeezed Lemon Juice
  • Granulated Sugar
  • Light Brown Sugar
  • All Purpose Flour
  • Baking Powder
  • Salt
  • Blueberries

See recipe card at the bottom of this post for quantities.

Recipe walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

four images showing how to make lemon blueberry muffins
  • Step 1:    In a large bowl mix the butter and lemon zest. Then add the egg, vanilla, sour cream and lemon juice. Mix well.
  • Step 2:    Take ½ cup of the flour and mix with the blueberries so that they are all coated well.
  • Step 3:    In a separate medium sized mixing bowl add the sugars, remaining flour, baking powder and salt.
  • Step 4: Mix those ingredients well with a whisk. 
lemon blueberry muffins with sour cream step by step recipe instructions step 1 through 4
  • Step 5: Add dry ingredients to wet and mix until just combined (be careful not to overmix)
  • Step 6: Add blueberries and carefully stir into the batter.
  • Step 7: Spoon the batter into a muffin tray lined with muffin liners.
  • Step 8: Sprinkle Batter with Sugar and bake.

Hint: Use paper muffin cups (paper liners) to make removing the muffins from the baking tray easier.

Recipe variations and substitute ideas

  • You could use any other berries that you like in this recipe, if you want to take out the fresh blueberries, or maybe just half. Then mix in some blackberries, or raspberries... play away to your heart's content! Fresh berries are always great in muffins, but frozen berries will work too.
  • Instead of just the sprinkle of sugar on the top, like I do, you could opt for a lemon glaze. Which is just powdered sugar, butter, vanilla and lemon zest. You could also choose to go for a streusel topping too (sugar, butter, flour/oats). Some people like that too. I like the simplicity of the sugar sprinkled on top.
  • Instead of muffins you could make a Blueberry Muffin Bread. Use the same recipe but add the dough to a loaf pan and cook at 350°F for an hour (or so).
  • Turn these lemon blueberry muffins into mini muffins by using a mini muffin tray. You'll need to adjust the cooking time though.
two lemon and blueberry muffins with sour cream stacked with the top one with a bite taken out

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How To Serve Muffins

This is all personal preference. I like to cut my muffin in half (still warm) and slather it with butter. Some people even eat ice cream with theirs. You could top with a sauce, or even create a different type of bread pudding (after they've staled a little!) What you do with your muffin is your own business.

How to store leftovers

Muffins can be stored at room temperature in an airtight container. Due to the moisture level it is best to store with a paper towel to help keep free from the moisture.

These muffins are also great to freeze. After they have cooled completely wrap in plastic wrap or foil and place inside a freezer safe container or a resealable bag. They will be good for 3 months.

Mel's kitchen notes

For a little extra - make a sweet lemon glaze and drizzle over the top.

a muffin tin with lemon blueberry muffins cooked

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Frequently asked questions: FAQs

Muffin vs Cupcake - What's the difference between muffin and cupcake?

There's a few variances at work here. First, the batter is different. Usually a cupcake batter starts off with the butter and sugar being creamed together creating a lighter cupcake. A muffin is beaten very briefly so that the consistency remains quite dense.
A cupcake will also have a glaze or a frosting on top whereas a muffin may have a sprinkling of sugar or a crumb topping. Also, a cupcake needs to have a small dome in order to apply the frosting - a muffin is encouraged to have a bigger bloom at the top making it almost mushroom in shape.

Why are my Blueberry Muffins tough?

Be careful not to overwork the batter. Having a few lumps in there is fine, overworking it though will cause toughness.


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Close up of a lemon blueberry muffin with some lemons on the side.
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Lemon Blueberry Muffins

These Lemon Blueberry Muffins are just like the bakery would make them. Delicious, sweet and tart. Eaten warm with a little butter this muffin is a perfect grab and go breakfast!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Servings: 18
Cuisine: Breakfast
Author: Melanie Cagle
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Equipment

  • Glass Mixing Bowls
  • Wilton Cupcake Pan, 12-Cup, Steel

Ingredients

  • ½ Cup Unsalted Butter room temperature
  • 1 Each Lemon just the zest
  • 1 Each Large Egg room temperature
  • 1 teaspoon Vanilla Extract
  • 5 Tablespoons Sour Cream
  • 1 Tablespoon Lemon Juice
  • ½ Cup Granulated Sugar
  • ½ Cup Light Brown Sugar
  • 2 Cups All Purpose Flour divided
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 Cups Blueberries

Instructions

  • Preheat oven to 375°F.
  • In a large mixing bowl mix the butter and lemon zest.  Then add the egg, vanilla, sour cream and lemon juice.  Mix well.
    ½ Cup Unsalted Butter, 1 Each Lemon, 1 Each Large Egg, 1 teaspoon Vanilla Extract, 5 Tablespoons Sour Cream, 1 Tablespoon Lemon Juice
  • Take ½ cup of the flour and mix with the blueberries so that they are all coated well.
    2 Cups All Purpose Flour, 2 Cups Blueberries
  • In a separate medium sized mixing bowl add the sugars, remaining flour, baking powder and salt and mix with a whisk.
    ½ Cup Granulated Sugar, ½ Cup Light Brown Sugar, 2 teaspoons Baking Powder, 1 teaspoon Salt
  • Add those dry ingredients to the wet ingredients and fold together with a spoon so as to not overmix. 
  • Add the blueberries in flour and carefully fold into the dough.
  • Using an ice cream scoop, add one scoop to each liner in a muffin pan.
  • Sprinkle the 1 tablespoon of sugar evenly over the top of the muffins.
  • Bake in the oven for 25-30 minutes (until a toothpick comes out clean).
  • Remove from the oven and allow to cool for 5 minutes before moving the muffins to a cooling rack.

Notes

When making this lemon blueberry muffin dough it will seem as if the dough is too dry. It's not, it should be like that. Follow the recipe.
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Nutrition

Serving: 1g | Calories: 158kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 70mg | Potassium: 47mg | Fiber: 1g | Sugar: 13g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

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