These moist Lemon Blueberry Muffins are bursting with bright citrus flavor from plenty of fresh lemon zest and juice, which perfectly complements the sweetness of the juicy blueberries. Made with butter instead of oil, my muffins have a rich, buttery taste, while the sour cream gives them incredible moisture. Take the lemon flavor up a notch, and drizzle the muffins with lemon glaze.
These lemon muffins are a great sweet to bring to special gatherings like Easter brunch, baby showers, or springtime celebrations, and they’re perfect for a casual breakfast or an easy on-the-go snack.
If you love lemon, try my moist and tender lemon poppy seed muffins, or add a lemon glaze to these muffins for an extra lemon kick. And if blueberries are your jam, then you should definitely try my whole wheat blueberry muffins.
The Frozen Blueberry Secret
Using frozen blueberries might seem out of character since I love using fresh fruit (when in season), but trust me, it’s a game-changer. Fresh blueberries are great in summer, but out of season, they’re often bland and watery.
Frozen blueberries, on the other hand, are picked at peak ripeness, so they have a naturally sweet, concentrated flavor that’s perfect for winter and early spring baking and pairs beautifully with the tartness of lemon. Plus, they hold their shape better and don’t bleed into the batter as much as fresh berries do.
Smart Baking Techniques for Better Muffins
I’ve tested a lot of different methods to get these muffins just right, and here are three techniques that made the biggest difference:
- High Heat to Start for Tall Muffins: Starting the oven at 425°F for the first five minutes gives the muffins a rapid rise, creating beautifully domed tops. Then, lowering the temperature to 350°F allows them to bake through evenly without drying out or burning.
- Resting the Batter for Better Structure: Letting the batter sit for 10 minutes before adding the blueberries makes a noticeable difference in structure. It allows the flour to hydrate, thickening the batter so the blueberries stay suspended rather than sinking to the bottom.
- Weigh Your Ingredients: This is the best tip I can give you for the best muffins: weigh your flour. Using too much flour will result in dry muffins, while using too little will result in sunken muffins. I also like to weigh the sour cream because it’s easier than using a measuring cup.
Avoiding Common Mistakes
The two mistakes I see most often with muffins are overmixing (which creates tough, rubbery muffins) and blueberry overload. While it's tempting to pack in berries, too many will overwhelm the delicious lemon flavor.
Key Ingredients for Lemon Blueberry Muffins
- Best Blueberries for Muffins. Take the blueberries out of the freezer and mix them with a little flour right before they’re added to the batter. Don’t let them thaw. Since the batter has to rest for 10 minutes, you’ll have plenty of time to get the berries and weigh them. I also recommend buying a fresh bag of frozen blueberries. Blueberries can become icy if they’re in the freezer for a long time, especially if the bag has been opened.
- Lemon Zest: There is a lot of lemon zest in these muffins - 2 tablespoons, which can mean anywhere from 3-5 lemons, depending on the size of your lemons. Since I use the technique of zesting the lemons directly on top of the sugar, I provide the weight for the lemon zest, but I also eyeball it. After you’ve made a few baked goods using citrus zest, you’ll learn to tell the amount by sight.
- Lemon Juice: Fresh lemon juice adds that tart tanginess that we associate with lemons, while the lemon zest adds a floral note. Don’t use bottled lemon juice; it won’t have the same flavor and might taste a little tinny.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Lemon Blueberry Muffins
Step 1: Melt the butter over medium-low heat, then let it cool until it is barely warm, about 90°F.
Step 2: Whisk together the all-purpose flour, baking soda, and salt.
Step 3: Zest the lemons into the sugar and use your fingers to rub the zest into the sugar until the mixture feels sandy.
Step 4: Whisk in the eggs until the mixture appears smooth.
Step 5: Whisk in the cooled melted butter.
Step 6: Whisk in the sour cream, lemon juice, and vanilla. Let the batter rest for 5 minutes.
Step 7: Fold in the dry ingredients in two batches. The batter should be lumpy. Let the batter rest for 10 minutes.
Step 8: Fold in the blueberries until they're distributed throughout the batter.
Step 9: Divide the batter evenly among 12 muffin cups. Bake the muffins until they reach an internal temperature of approximately 200°F, as measured with an instant-read thermometer.
Step 10: If adding the optional glaze, add the powdered sugar to a small bowl, add the lemon juice, and stir until the glaze is smooth. Drizzle as much as you like over the muffins.
Serving Suggestion
You should let the muffins cool slightly before eating as they are too hot out of the oven, but eat them while they are still warm. My lemon curd is a great spread for the muffins if you want to intensify the lemon flavor.
Tips for Making the Best Moist Muffins
If you’re craving lemon blueberry muffins with a tall, golden dome, this recipe delivers, as long as you follow these top tips:
- Mix the batter gently for the best texture. Over-mixing the batter can lead to dense, tough muffins. Stir just until the ingredients are combined for a light and fluffy texture.
- Use the right flour. You need to use unbleached all-purpose flour instead of cake or bread flour, as this provides the ideal balance of structure and tenderness.
- Vary the oven temperature. Follow the staggered heating method I use in the recipe to achieve bakery-style muffins with a beautifully domed top.
- Fill the muffin cups correctly. For evenly baked, well-risen muffins, fill each cup to the recommended level.
- Check that your baking powder is fresh. You need fresh baking powder to get a good rise. Expired or old baking powder can give you flat, dense muffins we don’t want.
More Muffin Recipes and Lemon Treats You’ll Love
If you make these delicious muffins please leave a rating and a comment below.
Connect with me on Instagram and tag me @bakesbybrownsugar to share your recipe remake photos.
Like what you see? Click here to subscribe to Bake's by Brown Sugar Baking Newsletter to get free and delicious treats delivered to your inbox.
Want to Save This Recipe?
Enter your email below and I'll send it to your inbox. Plus get new and recommended recipes sent to you every week!
By submitting this form, you consent to receive emails from Bakes by Brown Sugar.
Soft & Moist Lemon Blueberry Muffins with Sour Cream
Ingredients
Lemon Blueberry Muffins
- 1/2 cup (113 grams) unsalted butter melted and cooled
- 2 cups (250 grams) unbleached all-purpose flour plus 1 tablespoon for the blueberries
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup (150 grams) granulated sugar
- 2 tablespoons (12 grams) lemon zest 4-6 lemons depending on the size
- 2 large (100 grams) eggs room temperature
- 3/4 cup (181 grams) full-fat sour cream room temperature
- 3 tablespoons (45 ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1-1/2 cups (222 grams) blueberries frozen
- 2-3 tablespoons sanding sugar
Lemon Glaze (Optional)
- 1 cup (120 grams) sifted powdered sugar
- 3-5 teaspoons lemon juice
Instructions
- Preheat the oven to 425°F (220°C). Add paper liners to a 12-cup muffin pan.
Make the Muffin Batter
- Melt the butter over medium-low heat and let it cool until it is barely warm (about 90°F). Crack the eggs into a small bowl and set aside.
- Place the all-purpose flour, baking powder, baking soda, and salt in a bowl and whisk for 30 seconds to combine.
- Place the sugar in a large bowl. Zest the lemons directly over the sugar until you have about 2 tablespoons. Use your fingers to rub the lemon zest into the sugar until it turns yellow and has a sandy texture.. Juice the lemons to yield 3 tablespoons of juice.
- Add the eggs and whisk them into the sugar for about 1 minute. Whisk in the cool melted butter. Next whisk in the sour cream, lemon juice, and vanilla extract. Let the batter sit for 5 minutes.
- Gently fold in half of the dry ingredients. Fold in the remaining flour mixture until no streaks of flour remain. The batter should be lumpy. Let the batter rest for 10 minutes.
- After the batter has rested, remove the blueberries from the freezer. Place them in a bowl and toss them with 1 tablespoon of flour until all the berries are coated. Add the berries and any flour in the bowl to the lemon muffin batter. Fold in the blueberries until they’re well distributed.
Bake the Muffins
- Divide the batter evenly among the 12 muffin cups (about 80 grams per muffin tin). The muffin cups should be almost full. Sprinkle about 1/2 teaspoon of sanding sugar over each muffin.
- Bake the muffins at 425°F (220°C) for 5 minutes, and then, without opening the oven door, reduce the temperature to 350°F (180°C).. Bake for another 20-22 minutes, until an instant-read thermometer registers about 200°F.
- Cool the muffins in the pan for 5 minutes, then move the muffins to a wire cooling rack.
Make the Lemon Glaze (Optional)
- Sift the powdered sugar into a small bowl. Add 3 teaspoons of lemon juice and stir. The glaze will be very thick. Add the remaining lemon 1/2 teaspoon at a time, stirring after each addition, until the desired thickness is reached.
- Drizzle the lemon glaze over the cooled muffins.
Store the Muffins
- The muffins can be stored at room temperature in an airtight container for up to 1 day. Store them in an airtight container in the refrigerator for up to 5 days
- To freeze the muffins, wrap each one in plastic wrap. Store the muffins in a freezer-safe bag or container. Label and date the bag and freeze for up to 2 months.
- To serve, thaw the muffins overnight in the refrigerator or for about an hour at room temperature. Warm the muffins in the microwave or in the oven for 5 minutes at 350°F (180°C).
Lisa Dominguez says
These turned out very nicely! All of the tips given were useful and necessary for best results.
The only thing that I would like to see is instructions for swapping the 12 muffin pan for a 6 muffin pan bake times.
Cheryl Norris says
Hi Lisa
Thank you for trying this recipe (you're the first) and leaving such a lovely review. I'm glad you found the tips helpful. Thank you for the feedback on the small batch. I will work on adding those notes to the recipe card.
Karen says
Excellent texture and taste! Great instructions! This will be my go to recipe for Blueberry Muffins!
Cheryl Norris says
Hi Karen
Thank you for trying these muffins and leaving this wonderful review. I'm so glad you enjoyed them!😁
Audrey says
I liked reading about your thought process and techniques to achieve the end results. I thought my muffins were a little too light in color after baking but comparing them with your posted picture they seemed to match. They tasted light and airy and not too sweet. Next time I’ll add some more zest for extra zing!
Cheryl Norris says
Hi Audrey
Thank you for making this recipe and for the feedback on the content. I'm happy to read you like the additional information about the recipe. I like sharing this information.
Judi says
If using fresh blueberries do you need to freeze them first?
Cheryl Norris says
Hi Judi
You don't have to freeze the blueberries first. Just make sure to mix them with flour.
Chloe says
What is the difference between creaming butter with eggs and using melted butter when making muffins?
Cheryl Norris says
Hi Chloe
I love answering these types of questions. I'm going to assume you mean creaming the butter and sugar together than adding the eggs. If I'm wrong let me know. The muffin method which I use in this recipe creates a denser muffin that's tender and moist. Also with the muffin method you don't have to worry about overmixing, since the flour is folded in by hand. When creaming the butter and sugar air is introduced producing a finer crumb that is closer to a cupcake. Let me know if this answers your question.
Stephen Bentley says
Found this recipe a month ago and my wife and myself Love them . It's the only muffin recipe my wife will let me use now!
Stephen Bentley
Chilliwack, BC Canada
Cheryl Norris says
Hi Stephen
This review made me smile. Thank you for trying this recipe. I'm glad you and your wife like it so much.
CHLOE says
That's right! It's not eggs, it's sugar. I wrote it wrong for a moment, but you said it correctly. Thank you for your perfect response. It always helps a lot because it tells and explains why this ingredient was used in this recipe and the exact measurement in grams. Thank you for your quick response! Have a good day.
Cheryl Norris says
You're welcome
M.E. says
Just made these with frozen wild blueberries. This recipe is beyonddddd good. 10/10!
Cheryl Norris says
Hi M.E.
Thank you for so much for trying this recipe and the wonderful review. I'm so glad you enjoyed them.😁
Santhi says
Hi Cheryl,
Thanks for this amazing fail proof recipe . I’ve now baked this blueberry sour cream muffins many times . I’ve tried using orange zest and juice too . It turns out delicious . I’m thinking of adding bananas to this lemon sour cream instead of blueberries . Do you think it’s a good combination ? Will it turn out good ?
Let me know . I want to bake this weekend as I have bananas leftover .
Cheryl Norris says
Hi Santhi
I'm so happy to hear that you've made this recipe several and added your own spin to the ingredients.
Sorry for the late reply, I was traveling this weekend. As for your idea of using bananas instead of blueberries here are my thoughts. Lemon and banana are a fantastic flavor combination. However, bananas add significantly more moisture than blueberries, so you'll need to make adjustments. For this recipe, I'd recommend using 1 cup of bananas (227 grams). Reduce the sour cream to 1/2 cup to account for moisture in the banana. Keep everything else the same. Please let me know how these changes turn out. I'm interested in hearing more.
Santhi says
Thanks for the tip .
Cheryl Norris says
You're welcome. Please let me know how they turn out.
Megan says
Any suggestions on baking time and temps for mini muffins?
Cheryl Norris says
Hi Megan
Since I haven't made a mini version yet, here is my best estimate of baking times. The baking temp will be the same, but at the high temp reduce that time to 3 minutes, then reduce it to 350F. At 350F, it will probably be another 7-10 minutes. Let me know how it goes and if you have any other questions.
Genevieve says
Very moist and delicious!
Cheryl Norris says
Hi Genevieve
Thank you for trying this recipe. I'm glad you liked these muffins.
Stephen Bentley says
Getting back to you , I use fresh blueberries without having to coat in light flower and I also make raspberry ones combined with some good quality raspberry jam, and I just make this morning apple cinnamon ones too ! Thanks again for a Great Recipe