These lemon blueberry muffins are the ultimate summer treat! They have all the decadent flavor of scones with a soft, fluffy, cupcake-like texture.
They’re wonderfully dense with a tender crumb and loaded with juicy blueberries and tart lemon.
Despite their light and refreshing taste, they’re also relatively hearty muffins! That makes them an excellent option for a quick, on-the-go breakfast.
Pair these lemon blueberry muffins with your morning coffee or tea for the most satisfying summer breakfast.
Easy Lemon Blueberry Muffins
These muffins are melt-in-your-mouth moist. Not to mention unbelievably delicious.
There’s just something special about the combination of sweet and tart berries and zingy lemon.
Last and most importantly, they’re embarrassingly easy to make!
Sure, it’s slightly more complex than using a boxed muffin mix. I’d still consider it a beginner-friendly recipe, though.
Oh, and if you want even more citrus-berry goodness, check out this recipe for lemon blueberry bread with lemon glaze!
Ingredients
You’ll need blueberries and some basic baking ingredients for this recipe. Here’s the complete list:
- All-purpose flour. The base of the batter that gives the muffins a tender crumb. Be sure to measure it accurately and sift for the best results.
- Baking powder and baking soda. Leavening agents. They make the batter rise.
- Granulated sugar. To sweeten the muffins.
- Salt. To contrast the sweetness.
- Milk and sour cream. Both provide moisture and richness to the muffins.
- Butter. Use real butter. It adds a rich depth of flavor you just can’t get with oil or margarine.
- Eggs. They bind the ingredients together. Be sure they’re at room temperature, so they’ll mix well with the other ingredients.
- Lemon zest. It gives the cupcakes that zesty lemon flavor. Unlike lemon juice, lemon zest doesn’t add tartness.
- Blueberries. Either fresh or frozen work fine. There’s no need to thaw frozen berries beforehand. Just add them to the batter directly.
How to Make Lemon Blueberry Muffins
I know I said these aren’t as easy as using a boxed mix. Still, I think you’ll agree they’re pretty effortless!
1. Sift the dry ingredients. This is crucial if you don’t like big lumps in your batter.
2. Combine the sugar and wet ingredients. In a separate bowl, beat together the sugar, milk, sour cream, butter, eggs, and lemon zest.
3. Combine the dry and wet ingredients. Be careful when mixing, as you don’t want to overdo it. An overmixed batter will yield tough and rubbery muffins.
The batter should be thick and scoopable, and a few small lumps are okay. Gently mix in the blueberries right before scooping.
4. Bake. Scoop the batter into a lined muffin tin and bake for 30-35 minutes at 350 degrees Fahrenheit.
5. Cool. Let the muffins cool for at least 10 minutes before removing them from the muffin tin. Then, serve and enjoy!
Tips for the Best Muffins
Here are a few of my best tips for baking these super moist muffins:
- Measure the flour accurately. Putting too much flour in the batter is the number one culprit of tough muffins. So, measure accurately — with a kitchen scale if possible.
- No kitchen scale? There are other ways! The spoon and level method is another accurate way to measure flour. Use a spoon to place the flour in the measuring cup and level it off with the back of a knife. Don’t pack it in.
- Don’t overmix. If you do, your muffins will be dense and rubbery. Use an electric mixer for the wet ingredients and a rubber spatula to combine the wet and dry. Stop mixing as soon as you no longer see streaks of flour.
- Use a cookie scoop. This is the key to keeping them perfectly sized.
- Lightly coat the berries in flour. Doing so will keep them from sinking to the bottom of the muffins. Just a tablespoon will do.
- Make the muffins’ edges crispy. Simply grease the pan with oil instead of using cupcake liners. You can also add some sugar to crystallize and provide a lovely crunch.
- Want mini muffins instead? Use a mini muffin tin and bake for 9 to 11 minutes.
- Top them with a decadent glaze. Use fresh lemon juice from the lemon you zested. Mix it with powdered sugar for an extra lemony glaze to drizzle over the muffins.
How to Store Muffins
Here’s how to store any leftover muffins:
- To store. Store muffins in an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to a week.
- To freeze. Wrap the muffins in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months.
- To thaw. Set them out on the counter to thaw for 3 hours. Then, reheat in the microwave until warm.
More Muffin Recipes You’ll Love
To Die For Blueberry Muffins
Banana Chocolate Chunk Muffins
Bisquick Banana Muffins
Starbucks Pumpkin Muffins
Bisquick Chocolate Chip Muffins
Lemon Blueberry Muffins (Easy Recipe)
16
servings15
minutes55
minutes265
kcalThese lemon blueberry muffins are the ultimate summer treat! Wonderfully dense with a tender crumb, they’re loaded with juicy blueberries and tart lemon.
Ingredients
3 1/4 cups (420 grams) all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups granulated sugar
1 1/4 cups milk
1 cup sour cream
1/2 cup melted butter
2 large eggs, room temperature
1 tablespoon lemon zest
1 1/2 cups blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 16-mold muffin tin with cupcake liners.
- Sift together flour, baking powder, baking soda, and salt in a bowl.
- In a separate, large bowl, beat together sugar, milk, sour cream, melted butter, eggs, and lemon zest until well-combined.
- Pour the flour mixture into the wet ingredients and gently mix with a rubber spatula. Small lumps in the batter are fine. Gently mix in the blueberries.
- Scoop the batter into the muffin cups 3/4 of the way. Bake for 30 to 35 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool for 10 minutes. Serve and enjoy!
Notes
- For a lighter muffin, swap the sour cream for plain Greek yogurt.
