Baking a batch of muffins is all about bringing joy, happiness, and warmth to the house. These quick and small breads are prepared in different flavors with different seasonal fruits. In spring and summer, be sure to try lemon blueberry muffins with fresh blueberries. There’s nothing quite like homemade blueberry muffins. It tastes like heaven!
About This Recipe
In this recipe, simple ingredients come together for a fluffy and sweet muffin with the perfect amount of moisture. Do not hesitate to make these muffins at all, the combination of lemon and blueberry would be delicious! In addition to the good taste, these muffins are also very easy to make. Just mix everything up and pop the muffins in the oven.
Why You Will Love This Recipe
These blueberry muffins are so tender and fluffy with a melt-in-your-mouth texture and are full of bright blueberry flavor! If you have a batch of fresh (you can use frozen blueberries if you want) blueberries on hand you can make these gorgeous muffins.
What You Need to Make Lemon Blueberry Muffins
- Blueberries: It is better to use fresh blueberries to make these puffy muffins, but if fresh blueberries are not available, you can also use frozen blueberries. Just keep in mind that baking time will increase if you use frozen blueberries.
- Flour: You can use either all-purpose flour or pastry flour.
- Baking powder: Baking powder is a leavening agent that increases the volume and lightens the texture of muffins.
- Baking soda: Sour cream is naturally acidic. Sour cream’s acids react with baking soda to improve the rise of muffins.
- Granulated sugar: Granulated sugar adds both sweetness and crispness to the muffins.
- Egg: Eggs add fat and structure to the baked goods.
- Sour cream: Sour cream adds moisture and creaminess to the batter.
- Vanilla extract: Add a drop of vanilla extract for a hint of vanilla flavor.
- Salt: Add a pinch of salt to balance the sweetness.
- Lemon juice and lemon zest: Lemon and blueberry pair so well together in all baked goods.
- Vegetable oil: Vegetable oil keeps the muffins soft and moist for a longer time.
Instructions
- Preheat the oven: Preheat your oven to 425°F before starting the recipe and line a 12-count muffin tin with muffin liners.
- Cream the eggs: Cream the eggs and sugar with an electric mixer until pale and frothy.
- Add more ingredients: Add sour cream, vanilla extract, and vegetable oil to the egg mixture and mix until just combined.
- Mix dry ingredients: In another bowl whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients: Sift flour mixture into batter gradually and mix with a whisk until incorporated. Do not overmix the batter!
- Finish up the batter: Add lemon zest and lemon juice to the batter and whisk until combined.
- Add blueberries: Fold in fresh blueberries and divide the batter evenly between cupcake liners and sprinkle sugar on them.
- Bake: Bake in a preheated oven at 425°F for 5 minutes. Reduce the oven temperature to 350°F. Bake for an additional 15–20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean then transfer muffins to a wire rack.
FAQs
How Long Do Lemon Blueberry Muffins Last in the Fridge?
Freshly baked muffins will keep well for about 1 week in the fridge. Keep them in an airtight container or zip-lock bag.
What Flavors Go Best With Blueberry?
Lemon juice, lemon zest, orange juice, and orange zest go really well with blueberries. With a splash of citrus juice, you can enhance the blueberry flavor.
How Do You Make Blueberry Muffins Not Soggy?
Toss the berries in 1tablespoon of the flour mixture before adding them to the batter.
Did you like the lemon blueberry muffins recipe? Try my carrot cake muffins recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 1 cup sour cream
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
Instructions
Step 1
Preheat your oven to 425°F before starting the recipe and line a 12-count muffin tin with muffin liners.
Step 2
Cream the eggs and sugar with an electric mixer until pale and frothy.
Step 3
Add sour cream, vanilla extract, and vegetable oil to the egg mixture and mix until just combined.
Step 4
In another bowl whisk flour, baking powder, baking soda, and salt.
Step 5
Sift the flour mixture into the batter gradually and mix with a whisk until incorporated. Do not overmix the batter!
Step 6
Add lemon zest and lemon juice to the batter and whisk until combined.
Step 7
Fold in fresh blueberries and divide the batter evenly between cupcake liners and sprinkle sugar on them.
Step 8
Bake in a preheated oven at 425°F for 5 minutes. Reduce the oven temperature to 350°F. Bake for an additional 15–20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean then transfer muffins to a wire rack.
