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There’s nothing better on the weekends than a batch of homemade Lemon Blueberry Muffins! Make a batch of these easy muffins for your next weekend breakfast or brunch and you’ll get rave reviews. They’re light, fluffy and bursting with lemon and blueberries. We’ve been making this muffin recipe for years – they always turn out perfect!
BEST Lemon Blueberry Muffins
My mom always made the best lemon and blueberry muffins growing up and it’s the recipe I’ve turned to for years. Of course, I’ve tinkered with it over time and, I have to say, it’s perfection. They are seriously the best blueberry muffins.
The muffin crumb is moist and tender and fluffy, with the perfect hint of lemon zing and juicy blueberries. When my daughter was young I’d use the tiny wild blueberries because she didn’t like large ones, but now that she’s older I can use any blueberries I can find, fresh or frozen.
Why you’ll love this recipe
- We all need a basic muffin recipe – you know, the tried and true recipe that you can pull out at a moment’s notice. Well, this is mine although it’s anything but basic! It’s the best lemon blueberry muffin recipe!
- They are loaded with juicy blueberries and have the perfect amount of lemon. I love to add a sweet lemon glaze, but it’s totally optional. Plus, you can easily make them gluten-free.
- I saved the best news for last: this is a one-bowl muffin recipe. Yes! The batter is so easy to make in just one bowl – gotta love that!
- This lemon blueberry muffin recipe makes a big batch – 34 muffins! You can easily halve the recipe if you want a smaller batch.
Ingredients Needed
- Vegetable oil: Instead of butter I’m using oil, which makes them easy to whip up and super moist
- Lemon Juice: Fresh lemon juice makes all the difference so skip that stuff in the bottle! You can really tell the difference when you make blueberry muffins with lemon zest and fresh lemon juice!
- Lemon Zest: Be sure to learn how to zest a lemon. Lemon Zest is where the muffins really get their lemon flavor, so don’t skimp. The more the better!
- Baking soda: Combined with the acid in the lemon and sour cream, the baking soda makes these nice and fluffy.
- Sour cream: Part of what makes these muffins so amazing is the sour cream in the batter. Lemon blueberry muffins with sour cream have so much moisture and a little tangy flavor that balances out the sweetness. Sour cream muffins are always the best because they have the best texture and flavor.
- Fresh or frozen blueberries: see below
How to make Lemon Blueberry Muffins
- Beat large eggs until they’re thick and frothy.
- Add the granulated sugar and oil and beat them with the eggs until creamy.
- Mix in the lemon zest, lemon juice, vanilla extract, baking soda, and salt.
- Add the sour cream and mix until combined.
- Stir in the all-purpose flour. At this point, the batter will have some lumps which is fine. You don’t want to overmix it!
- Gently fold in the blueberries and then transfer the batter to a muffin pan lined with paper liners. Fill each about ¾ of the way with the batter.
- Bake the muffins for about 20 minutes. You will know when they are done when a toothpick comes out clean. Cool them in the pan for about five minutes before transferring them to a wire rack.
Lemon Glaze for Blueberry Muffins
They are delicious plain, but for an extra lemony-punch you have to try the lemon glaze!
- ¾ cup powdered sugar
- 2 to 4 tablespoons fresh lemon juice
Just combine the sugar with the lemon juice until it’s smooth. If it’s too thin add a little more sugar, if it’s too thick, thin it with a little more juice.
Tip From Dorothy
Expert Tips
- Storing: Wondering how long blueberry muffins last? They will keep at room temperature for up to three days in an airtight container.
- Freezing: Sometimes I make a big batch and freeze them – they are super easy to warm-up in the microwave for an easy breakfast treat during the week. Learn how I freeze desserts!
- Make sure your eggs and sour cream are room temperature to avoid lumps in your batter.
- Do not over mix – fold the batter gently until just moistened.
- Muffins are done baking when a toothpick comes out clean from the center.
FAQs
Make sure you don’t over mix, measure your flour correctly (spoon and level or use a scale) and be sure to use the proper ratio of leavening to wet ingredients.
I often use frozen blueberries but it’s best if you thaw them completely and drain them well so you don’t add extra liquid or moisture to the batter.
Tough muffins happen when batter is over mixed and/or the muffins are over baked. Bake just until a toothpick comes out clean from the center.
Lemon Blueberry Muffins Recipe
Ingredients
MUFFINS:
- 4 large eggs
- 2 cups (400g) granulated sugar
- 1 cup (237ml) vegetable oil
- 1 tablespoon lemon zest 1 large lemon
- 2 tablespoons fresh lemon juice from 1 large lemon
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups (454g) sour cream
- 4 cups (492g) all purpose flour
- 2 cups blueberries fresh or frozen, see note
GLAZE (OPTIONAL):
- 3/4 cup (85g) powdered sugar
- 2-4 tablespoons lemon juice
Instructions
- Preheat oven to 375°F. Line muffin pans with paper baking cups. (This recipe makes about 34 muffins. Half the recipe for a smaller batch!)
- Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix in lemon zest, juice, vanilla, baking soda, salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
- Fill muffin cups 3/4 full.
- Bake for 18-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
- (The glaze is optional but adds another punch of lemon flavor.)
- Make the glaze: whisk powdered sugar and lemon juice. Drizzle over muffins.
- Muffins should be kept in an airtight container for up to 3 days or freeze them for up to one month.
Recipe Video
Recipe Notes
- Fresh – just wash and remove any stems
- Thawed Frozen – make sure to drain them well
- Frozen – make sure if they’re still frozen that there are no big clumps of ice or any extra ice crystals on the berries
- Large or small – you can use regular sized berries or the “wild” small ones if you prefer.
- Make sure your eggs and sour cream are room temperature to avoid lumps in your batter.
- Muffins are done baking when a toothpick comes out clean from the center.
- Do not over mix – fold the batter gently until just moistened.
- Freezing: Sometimes I make a big batch and freeze them – they are super easy to warm-up in the microwave for an easy breakfast treat during the week.
Recipe Nutrition
Easy Lemon Blueberry Muffins have tons of juicy blueberries and lemon flavor. They are so simple to make and bake and can even be gluten free! It’s the best muffin recipe.
Hi! Can I half the ingredients to make 14 muffins? I only have one tray
Thanks !
Yes you can!
Can this recipe be made into a loaf?
I think it would make 2 8×4 or 9×5 loaves. I haven’t tried it but let me know if it works!
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