These soft, cake-like lemon blueberry muffins are bursting with juicy blueberries! They’re moist and tender thanks to sour cream, with fresh lemon zest for brightness. They bake up fluffy, golden, and perfect every time. Recipe makes 12 muffins.
These simple blueberry lemon muffins showcase fresh blueberries in the best possible way. I love them straight out of the oven, served warm with whipped honey butter, or cooled and drizzled with my favorite lemon glaze.
Creaming the butter and sugar until light and fluffy gives them the most tender crumb that I can’t get enough of. Try these for breakfast or brunch!
Whisk together dry ingredients in a medium bowl. Set aside 1 tablespoon of the mixture to toss with the blueberries.
Cream the butter, sugar, and lemon zest together until light and fluffy, about 2 minutes.
Add vanilla and egg to the mixer bowl and beat on low speed until combined.
Stir sour cream and milk together in a small bowl. Add dry ingredients in three additions, alternating with sour cream mixture.
The muffin batter is nice and thick! Use a light hand when folding in the flour-coated blueberries.
Divide the batter between prepared baking cups and sprinkle with granulated sugar.
Bake muffins at 425°F for 5 minutes, then drop the temperature to 350°F and continue baking for 18 to 20 minutes, until golden and a toothpick inserted in the center comes out clean or with a few crumbs.
Let them cool in the pan for 3 minutes, then transfer to a wire rack to cool completely.
These soft, cake-like lemon blueberry muffins are bursting with blueberries! Made with sour cream, they’re moist and tender. Perfect for breakfast!
Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with nonstick spray.
Make muffins: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Reserve 1 tablespoon flour mixture to toss with blueberries.
Beat butter, sugar, and lemon zest in a large mixer bowl at medium speed until light and fluffy, about 2 minutes. Reduce speed to low and beat in vanilla and egg. Combine sour cream and milk in a small bowl. Beat in flour mixture in three additions, alternating with sour cream mixture (begin and end with flour mixture), just until incorporated.
Toss blueberries with reserved flour mixture and gently fold into the batter. Fill each baking cup 3/4 full of batter and sprinkle evenly with granulated sugar (approximately 1/4 tsp per muffin).
Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 425°F. Without opening the oven door, reduce temperature to 350°F and continue baking for another 18 to 20 minutes (for a total baking time of 23 to 25 minutes), until muffins are light golden, tops spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached.
Let muffins cool in pan on a wire rack for 3 minutes before removing from pan to cool. Store muffins in an airtight container at room temperature overnight.
Notes
Baking powder: To keep the muffin batter from discoloring or turning blue, use an aluminum-free baking powder.
Freeze muffins: Wrap leftover muffins tightly in plastic wrap and place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor. When you’re ready to enjoy, reheat in a warm oven (325°F) for 10 minutes or until heated through before serving.
