These soft and moist lemon blueberry muffins with sour cream are bursting with fresh blueberries and lemon flavor. They’re drizzled with a delicious lemon glaze.
I love the combination of lemon and blueberry! Other favorites are this lemon blueberry dutch baby recipe and lemon blueberry zucchini bread.
Table of Contents
Lemon Blueberry Muffin Recipe
These lemon blueberry muffins with sour cream have the best light and refreshing flavor for Spring and Summer. While I love these blueberry muffins and my recipe for blueberry coffee cake there is something about blueberries and lemon that adds the best fresh flavor to muffins or bread.
The sour cream that’s included makes them so soft and moist. Plus the glaze on top adds the perfect sweet touch just like with my lemon poppy seed bread. Not to mention how pretty it makes them look, too. You must try them! They are totally worth it.
Ingredients
Find the full printable recipe with specific measurements below.
- Lemons: The lemons really are the star of these lemon-blueberry muffins Make sure to pick nice and juicy ones to bring out the lemon flavor from the juice and zest. You don’t want to use the jarred stuff.
- Blueberries: You can use fresh or frozen, however, if you are using frozen do not thaw them. Add straight from the freezer or they’ll create too much juice.
- Sour Cream: The sour cream is what helps these muffins become so soft and tender. You could also swap for Greek yogurt if preferred.
How to Make Lemon Blueberry Muffins
Whisk flour, salt, and baking powder in a large bowl. In a separate bowl, whisk together the milk, vegetable oil, egg, sugar, juice, vanilla, lemon zest, and sour cream. Combine with dry ingredients and fold in blueberries with a spatula.
Fill a muffin tin with paper liners 2/3 the way full and add a few blueberries on top. Bake until the tops bounce back.
You can enjoy the muffins plain or mix up the lemon glaze and drizzle over top. Let cool on a wire rack to help cool the muffins evenly.
Lemon Glaze
Although the glaze is optional, I highly recommend it! It takes the muffins up a notch and adds just the right amount of sweetness to balance out the bright citrus flavor.
To make the glaze mix together 1/2 cup powdered sugar and 1/2 to 1 Tablespoon lemon juice in a small bowl. You could also replace the lemon juice with milk to make a classic powdered sugar glaze if preferred.
Tips and Variations
- Use fresh blueberries. Trust me, this makes these the best blueberry lemon muffins. They taste amazing and are bursting with fresh flavor.
- Sour cream. This is the secret to super moist muffins! The extra fat content makes them so soft and gives them a rich flavor.
- Lemon zester. Use a zester to easily and quickly zest your lemon. Learn how to zest a lemon with these simple tips.
- Don’t overfill. Fill the muffin cups 2/3 of the way full. If you fill any further, the muffins will overflow.
- Decorate. Before baking, add a few extra fresh blueberries to each muffin cup. This will make your muffins look extra pretty.
- Topping: Before baking, sprinkle a crumble topping over the batter or add a sprinkle of granulated sugar for a sweeter, crispier top.
- Let cool. Make sure the muffins have cooled completely before drizzling with the glaze. You don’t want it to melt!
Love blueberry recipes? Try this blueberry jam, blueberry pancakes, or blueberry sauce recipe!
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Lemon Blueberry Muffins
Ingredients
Muffins
- 1 ¾ cups all-purpose flour
- ½ teaspoon Kosher salt
- 2 teaspoons baking powder
- ⅓ cup milk
- ⅓ cup vegetable oil
- ⅔ cup sour cream
- 1 large egg
- ¾ cup granulated sugar
- 1 Tablespoon lemon zest
- ⅓ cup lemon juice , about 2 lemons
- ½ teaspoons vanilla or almond extract
- 1 cup blueberries
Glaze
- ½ cup powdered sugar
- 1/2-1 Tablespoon lemon juice
Instructions
Muffins
- Preheat the oven to 375°F. Fill cupcake pan with liners, or use cooking spray to grease them.
- In a medium bowl, combine the flour, salt, and baking powder.
- In a large bowl, whisk together milk, oil, egg, sour cream, sugar, lemon zest, lemon juice, and vanilla. Add the flour mixture and stir until smooth. Fold in the blueberries.
- Fill cupcake liners about 2/3 the way full. Bake 20 to 25 minutes, or until lightly browned. Remove muffins from pan and let cool completely.
Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over muffins.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
This will prevent the blueberries from sinking to the bottom of the muffins. It’s not a necessity, but is an easy extra step you can take to ensure you have the best lemon blueberry muffins!
Simply mix the fresh blueberries with about 1 Tablespoon flour, then gently fold them into the batter.
Both work fine, although I prefer to use vegetable oil when making these muffins because it tends to create a more moist and tender texture than butter. Melt butter ahead of time to help give that moist texture to the batter.
I use sour cream as the secret ingredient for many recipes such as banana bread, my strawberry sour cream cake, and the best chocolate cupcake recipe. The acidity in the sour cream will make your baked goods super moist, with a soft and tender texture.
After the muffins have cooled completely, place them in an airtight container or bag. They will stay fresh at room temperature for 3 to 4 days.
Blueberry lemon muffins are best frozen without the glaze. Place in a freezer bag or container and freeze for up to 2 months. Reheat in the microwave for 15 to 30 seconds until warm.
Categorized as: American, Bread, Breakfast, Freezer-Friendly, Kid-Friendly, Muffins, Muffins, Snacks
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Did you use frozen or fresh blueberries?
Fresh blueberries! :)
I just made these muffins with my daughter. They are so delicious. I ate two already and I think I need a third one. This recipe is a keeper!
Thanks for commenting Sarah, I’m glad you liked the muffins! It really is so hard to just eat one! :)
I made these last night, but I haven’t done the drizzle yet. It says 1/2 cup powdered sugar and then 1/2 lemon juice. 1/2 of what measurement for the lemon juice?
It’s about 1/2 Tablespoon. You can add more to get the perfect consistency. Enjoy! :)
These muffins look so yummy that my 8-year-old daughter chose to make them for a school project. (They have to make something from scratch, advertise it to the class, and then “sell” it). Could you tell me how many muffins one batch makes? We need to make at least 20. Thanks!
Lemon rind is in the recipe but not in the list of ingredients
1/2 Lemon ?? what specifically
Good question Vicki. How did you end up making them?
Hi Vicki! I used about 1TB of lemon rind. Hope that helps!
These look delicious, but I cannot see the recipe on your site.
I am on the actual blog and when I click on the recipe link it reloads the blog post. Please help! Those muffins look delish. I am pregnant and madly in love with anything lemon flavored.
hehe I am the same way! Just fixed it. It’s there now. :) xo
Lemon and blueberry is one of my fave combos, especially for summer! Will def be trying these :)
My fave combo too! Taste great! Let me know how you like them. :)
Guess what I’m baking as I type this? Figured my little ones and I could pack them for my sons first grade picnic tomorrow. Of course, we’ll “test” a few just as soon as the cool from the oven.
I can’t see the recipe anywhere. (And I’m on your actual site – not in a reader) Am I just lame or did something happen??
Oh my they look pretty and yummy!
I am sharing these ones on my Facebook Page for sure.
I’ve been thinking about you all day so I decided to stop by… Are you feeling any better? I hope you are!
Anyways, I am not sure I’ll have a chance to stop by tomorrow to party so let me wish you a great weekend now just in case.
xoxo
Desiree
these look delicious Jamielyn! :) such pretty photos!! Rebecca
Oh yummy! Two of my favorite flavors combined into one of my favorite treats! Thanks so much for the recipe. I am printing it out now and going to try it!
Those sound like the perfect breakfast! I love the combo of lemon and blueberry!
Im not the best baker but def. trying these!
Ohhhh these look DEEEEE LISH!!! Must do this week!! Thanks for sharing!
Lemon blue berry muffins are so delicious. I love this food because it is so soft to eat because of the sour cream. I really enjoy eating this one. I will try to cook this one and I will follow your recipe. Thanks for sharing this one.
Oh my goodness, these combine my favourite things…lemon, blueberries, and carbs!!! I think I’ll whip up a batch today :) Thanks for the recipe!