These blueberry lemon muffins are the perfect breakfast treat. Made with brown sugar, sour cream, a touch of lemon zest, and PLENTY of blueberries, they are wonderfully tender and so quick and easy to throw together. Ready. Set. Bake!
Easy Blueberry Lemon Muffins
There’s something magical about waking up slowly, pouring yourself a cup of coffee, and sitting down with your family, the Sunday paper, or some other glorious pastime. Now imagine that experience heightened by a fluffy, blueberry-filled muffin. If that sounds like heaven to you, read on. I have the perfect recipe.
These blueberry lemon muffins start with a simple batter made with whipped eggs, sour cream, and lemon zest. Once baked, this batter turns into fluffy, tender, wonderfully tangy muffins. But the goodness doesn’t stop there. I added an almost obscene amount of juicy blueberries to the batter. You can’t get through a bite of one of these muffins without encountering at least two or three. They are the perfect breakfast treat. And guess what. They only require you to be in the kitchen for about ten minutes. Imagine that.
Why You’ll Love This Blueberry Muffin Recipe
I have been searching for the perfect easy muffin recipe for years. This is it. Here are some of the reasons I love it. I bet you will too.
- Quick and easy. I cannot emphasize this enough. These muffins literally only take 10 minutes of active time. They are a life-saver for those of us with too-busy schedules.
- Packed with blueberries. These muffins are absolutely bursting with blueberries. Every bite provides a juicy explosion of flavor.
- So tender. Beating the eggs and adding sour cream to the batter make these muffins light, fluffy, and tender. They are a joy to sink your teeth into.
- Versatile. This is a great basic muffin recipe that is easily adaptable to a variety of taste preferences. Not a blueberry fan? Try raspberries or blackberries. Is lemon too tart for you? Try orange zest instead.
What You’ll Need
Here’s a list of ingredients needed to make these lemon and blueberry muffins. Don’t forget to scroll to the recipe card below for exact measurements.
- All-Purpose Flour, Baking powder, Baking soda, & Salt
- Packed brown sugar: You can use granulated sugar if you would like but I like the deeper flavor that brown sugar adds.
- Eggs: It is best if the eggs are at room temperature. They will whip up and hold volume better, ending you with fluffier muffins.
- Sour cream: The sour cream adds a nice tartness and helps to make the muffins extra tender and moist.
- Pure Vanilla Extract & Lemon Zest
- Fresh blueberries: You can also use frozen blueberries; if you go this route, do not thaw the berries, as they will leak a lot of their juice as they bake. You’ll end up with soggy, greenish muffins.
How to Make Lemon Blueberry Muffins
These blueberry muffins are so quick and easy to make. In just ten minutes, you will pop them in the oven and twiddle your thumbs as the smell of sweet blueberries wafts through the air.
Be sure to scroll to the recipe card below for more detailed instructions.
- Prep. Preheat oven to 375˚F and line a muffin tin with paper liners.
- Sift together the flour, baking powder, baking soda, and salt.
- Mix in brown sugar.
- Combine the wet ingredients. Beat the eggs until fluffy. Add the sour cream and vanilla and beat to combine.
- Add the lemon zest and stir to combine.
- Put it all together. Whisk half of the dry ingredients into the sour cream mixture until well incorporated. Whisk in the rest.
- Add the blueberries. Using a rubber spatula, fold the blueberries in gently.
- Bake. Divide batter between the prepared muffin cups and bake for 25-30 minutes.
- Cool. Turn the muffins out onto a wire rack to cool.
Tips for Success
Ready or not here they come! Here are some tips and tricks for making these blueberry lemon muffins the absolute best muffins you have ever tasted.
- Sift. It can be tempting just to whisk all of the dry ingredients together and skip the sifting process. I encourage you to take the extra minute to sift. Your muffins will be lighter and fluffier as a result.
- Don’t over-mix. Over-mixing muffin batter can cause the gluten in the flour to overdevelop. This will result in a tough, overly dense muffin. So, when combining the wet and dry ingredients, mix just until everything is incorporated—no more.
- Don’t thaw the blueberries. If using frozen blueberries, do not thaw them before incorporating them into the batter. This will cause them to release a lot of their juices as the muffins bake, coloring your muffins green and making them soggy.
- Coat your blueberries with flour. Got an extra 30 seconds? Toss the blueberries in some flour before adding them to the batter. This will help to keep them from sinking to the bottom of the muffins.
Don’t get me wrong; these muffins are delightful on their own as a quick, on-the-go breakfast or snack. Serve them with a delicious spread, a tasty beverage, or other breakfast goodies, and you’ve got a real treat.
- Spreads. Cut one of these tender muffins in half and spread it with butter, lemon curd, or your favorite jam. Try my Homemade Strawberry Jam.
- With a warm beverage. I love curling up with the Sunday paper, a cup of coffee or tea, and one of these blueberry muffins. It’s the perfect way to start the morning. Looking for something extra special? Whip up my Thick and Creamy Slow Cooker Hot Chocolate, this Vanilla Latte White Hot Chocolate, or this simple Cortado Coffee.
- Make it brunch. Serve lemon blueberry muffins as part of a larger brunch spread. I have been enjoying them with bacon or sausage and a couple of eggs. Feeling creative? Serve them with my Zucchini Egg Bake, this Easy Bacon and Spinach Frittata, or my Spinach Quiche.
How to Store Lemon and Blueberry Muffins
- Allow the muffins to cool completely before lining an airtight container with a paper towel. Arrange the muffins in a single layer on top of the paper towel, cover them with another paper towel, and seal the container.
- Store the muffins at room temperature for up to 4 days.
- Why the paper towels, you ask? They will absorb moisture in the container, helping to keep the muffins from getting soggy.
Can I Freeze These?
- You can! Allow the muffins to cool completely before sealing them in an airtight container and storing them in the freezer. They will stay good there for up to 3 months.
- When you are ready to enjoy, allow a muffin (or several) to thaw at room temperature before serving. Feeling impatient? Pop a muffin in the microwave for 20 to 30 seconds, and serve.
More Easy Muffin Recipes
It’s hard to say no to a muffin. They are the perfect, easy breakfast or snack. These lemon and blueberry muffins might be my favorite but here are a few other easy, incredibly tasty recipes for you to try.
- Cranberry Orange Cornbread Muffins
- Healthy Flourless Blender Muffins
- Best Ever Pumpkin Muffins
- Oatmeal Eggnog Muffins
- Mini Chocolate Chip Muffins
- Texas-Sized Morning Glory Muffins
Blueberry Lemon Muffins
- Preheat oven to 375˚F.
- Line a muffin tin with paper liners or grease a muffin tin with nonstick cooking spray; set aside.
- Sift together the flour, baking powder, baking soda, and salt. Whisk in the brown sugar and set aside.
- In a separate, large mixing bowl, beat the eggs with a mixer until fluffy, about 1 minute or so.
- Add sour cream and vanilla and continue to beat until thoroughly combined.
- Stir in the lemon zest.
- Slowly whisk half of the dry ingredients into the sour cream mixture until just incorporated.
- Whisk in the rest, and continue to whisk/mix until well combined. The batter will be thick.
- Using a rubber spatula, gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and turn the muffins out to a wire rack to cool completely.
- Sift. It can be tempting to whisk all the dry ingredients together, but sifting will help your muffins turn out lighter and fluffier.
- Don’t over-mix. Over-mixing muffin batter can cause the gluten to overdevelop, resulting in a tough, dense muffin. Mix just until everything is incorporated—no more than that.
- If using frozen blueberries, do not thaw them. If thawed, they will release a lot of their juices as the muffins bake, coloring them a green hue and making them soggy.
- Coat your blueberries with flour before adding them to the batter. This will help to keep them from sinking to the bottom of the muffins.
- Liners: If you don’t use liners OR grease the muffin cups before adding the batter, removing the fully baked muffins in one piece is almost impossible. Use muffins/cupcake liners or grease each muffin cup with cooking spray or butter to easily remove the muffins.
- Overbaking: All ovens aren’t created equally, so while you should still follow the bake time, please use a toothpick to test the muffins before removing them from the oven. When the toothpick comes out clean, remove the muffins from the oven.
- Cooling the Muffins: Also, just as important, do not cool the muffins inside the muffin tin. This will continue to bake the muffins. Instead, remove the muffins from the oven and turn them out onto a wire rack to cool completely.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.