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.

 

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 I Love This Blueberry Muffin Recipe

• 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.

1. Prep. Preheat oven to 375˚F and line a muffin tin with paper liners.
2. Sift together the flour, baking powder, baking soda, and salt.
3. Mix in brown sugar.
4. Combine the wet ingredients. Beat the eggs until fluffy. Add the sour cream and vanilla and beat to combine.
5. Add the lemon zest and stir to combine.
6. Put it all together. Whisk half of the dry ingredients into the sour cream mixture until well incorporated. Whisk in the rest.
7. Add the blueberries. Using a rubber spatula, fold the blueberries in gently.
8. Bake. Divide batter between the prepared muffin cups and bake for 25-30 minutes.
9. Cool. Turn the muffins out onto a wire rack to cool.

Serving Suggestions

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, like this Mexican coffee, or other breakfast goodies, and you’ve got a real treat.

Cut one of these tender muffins in half and spread it with butter, lemon curd, or your favorite jam. Try my homemade strawberry jam.

I love curling up with the Sunday paper, a cup of coffee or chai latte, and one of these blueberry muffins. It’s the perfect way to start the morning. Whip up my thick and creamy slow cooker hot chocolate or this simple cortado coffee.

Serve lemon blueberry muffins as part of a larger brunch spread. I have been enjoying them with bacon or sausage and an egg white frittata. You can also serve them with my zucchini egg bake, this easy bacon and spinach frittata, or my spinach quiche.

How to Store 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

• Cranberry Orange Cornbread Muffins
• Healthy Flourless Blender Muffins
• Best Ever Pumpkin Muffins
• Oatmeal Eggnog Muffins
• Mini Chocolate Chip Muffins
• Texas-Sized Morning Glory Muffins