Blueberry Lemon Muffins

Blueberry Lemon Muffins | | #recipe #muffins #breakfast

Tell me. Why does everyone call them Lemon Blueberry Muffins?! That is, why does lemon come first in the title? Or am I the only one that thinks this? Go and do a google search – you will see that most people use lemon first.

I’m gonna change that. I think there’s way more blueberry in these babes than lemon. The blueberries deserve to be in first place. Therefore, let’s discuss Blueberry Lemon Muffins.

These blueberry studded treats were inspired by two things; my cravings and The Leftovers Club.

You see, not every morning in my life is filled with Nutella French Toast Rollups. But, it should be. However, once in a while we need a change. And that change is OH SO very welcome when it comes in the form of these ridiculously amazing muffins.

Blueberry Lemon Muffins | | #recipe #muffins #breakfast

A while back I found myself drinking a bottle of wine on a Wednesday Friday night, and when the munchies kicked in, all I wanted was muffins. With blueberries. And lemon!

The following morning I got right down to it. Right after I took a couple of Tylenols.

I whipped up the batter, but I forgot to measure and jot down all that I was putting in the batter. (I know…the wine was still taking care of my thoughts) So, that’s a big oopsy when you have a food blog and when you want to share your leftovers with a fellow food blogger. Obviously the oopsy wasn’t that bad because I got to go back in the kitchen and experiment some more just a few days later.

Blueberry Lemon Muffins | | #recipe #muffins #breakfast

These muffins are filled with some serious love – brown sugar, sour cream, lots of blueberries, and the perfect amount of lemon zest. Oh goodness, I think I just described the perfect sweet treat! Me thinks you need to do your tummy a favor and make these soon. More like, stat!


P.S. Please check out the rest of The Leftovers Club participants at the bottom of this post. Thank You!

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Blueberry Lemon Muffins
Prep time
Cook time
Total time
Fresh blueberries mixed with sour cream, brown sugar and lemon, make for the ultimate breakfast treat!
Serves: Makes 12 Muffins
  • 1½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract
  • zest of 1 whole lemon
  • 1 cup fresh blueberries
  1. Preheat oven to 375.
  2. Line a muffin tin with paper liners or grease muffin tin with nonstick cooking spray; set aside.
  3. Sift together flour, baking powder, baking soda, and salt.
  4. Mix in brown sugar; set aside.
  5. In a separate, large mixing bowl beat the eggs until fluffy, about 1 minute or so.
  6. Add sour cream and vanilla and continue to beat until thoroughly combined.
  7. Stir in lemon zest.
  8. Slowly whisk in half of the dry ingredients to the sour cream mixture.
  9. Whisk in the rest, and continue to whisk/mix until well incorporated. Batter will be thick.
  10. Gently fold in the blueberries.
  11. Divide batter evenly among the prepared muffin cups.
  12. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  13. Cool on rack.
  14. Serve.


  1. Ellen says

    Made these muffins this afternoon. They were delicious! However they stuck to the muffin liners. Never happened to me before. I think 375 oven might be too hot. Next time, and there will be a next time, I’ll lower temp to 350,

    • says

      I’m so glad you enjoyed them, Ellen!! I am SO sorry they stuck to the paper liners :-/. That’s never happened to me, either, and I have always baked these particular muffins at 375.

  2. says

    I love how you used sour cream and brown sugar with your muffins–my favorite way to eat strawberries is with brown sugar and sour cream, and I love using those ingredients in my strawberry muffins. I bet the combo is excellent in blueberry-lemon muffins.
    Cute paper cups, too-I’ve never seen those before.

  3. says

    oh man, there is nothing more cuddly and delightful than a perky little muffin. especially of the BLUEBERRY LEMON variety;)

  4. says

    Looks great Kate! And I don’t care what you call them, just call them YUM! P.S… I posted coffeecake with the same flavors today! 😀 Happy Friday!

  5. says

    You are teasing me Kate!! We don’t get blueberries here and I have been thinking of the blue berries nonstop recently. Mhm blueberry and lemon sounds even better!

  6. says

    Blueberry and lemon is my favorite combo! These sound heavenly. So glad you made them twice so you could share the recipe with us! :)

  7. says

    These blueberry lemon muffins look like something I’d inhale in a matter of minutes! (I always stick the lemon in front of a title because it’s lemon. And I must obey.) ;D

  8. says

    Beautiful Blueberry Lemon Muffins, Kate! Oh, how I adore blueberry anything–that is, with Michigan blueberries (where I grew up). Just made my killer Blueberry Cobbler this week with a special Buttery Biscuit Crumble Topping to post on Monday. (It is the bom diggity! The topping is kind of a cross between pastry, biscuits and a shortbread sugar cookie.) As for the name…yes, it is a naming convention used with recipes. Instead of plain Blueberry Muffins, they are named Lemon Blueberry Muffins to distinguish the difference. But, I am with you! Glad you started a new trend, girl! xo


  1. […] How else am I going to get these two little babes of mine to eat something other than pizza, chicken nuggets, mac & cheese, or fries? And before you assume that I introduced them to those foods, allow me to tell you that I did not! It was their grandparents. “How am I going to be a great Baba if I don’t buy them McD’s?! Every Baba gets McD’s for their grandchildren!!”. <—Said their grandma, my Mama. How do you argue with that? She’s Baba – she’s allowed to spoil them. And I’m allowed to throw broccoli into their smoothies. Buahahahaha! And quinoa in their muffins! […]

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