Name: Lemon Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 large egg; 1 cup sugar; 4 tablespoons unsalted butter, melted; 1 1/4 cups sour cream; 1 tablespoon lemon zest; 1/4 cup lemon juice; 1 1/2 cups fresh blueberries; Turbinado sugar for topping

Jump to Recipe

Lemon Blueberry Muffins bring together bright citrus flavor and bursts of juicy berries in every tender bite. If you love bakery-style muffins with a soft crumb and crisp sugar topping, this recipe delivers. These muffins strike the perfect balance between tart lemon zest and sweet blueberries, making them ideal for busy mornings or relaxed weekend brunches. Whether you need easy breakfast muffins or a crowd-pleasing treat, this recipe offers a dependable, flavorful solution you can bake in under an hour.

Story

I started baking Lemon Blueberry Muffins on early spring mornings when citrus felt especially refreshing. The first time I tested this Lemon Blueberry Muffins recipe, I wanted something that felt bakery-quality yet simple enough for everyday baking. After several batches, I discovered that sour cream creates incredibly moist blueberry muffins without complicating the process.

What makes Lemon Blueberry Muffins stand out is the contrast of textures. The crumb stays soft and tender, while the turbinado sugar creates a delicate crunch on top. Every time I bake Lemon Blueberry Muffins, the aroma of lemon zest fills the kitchen, and the blueberries burst beautifully in the oven. This style of citrus berry baking feels classic yet fresh, and it fits perfectly into a quick muffin recipe rotation for breakfast or snacking.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup granulated sugar
4 tablespoons unsalted butter, melted
1 1/4 cups sour cream
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 1/2 cups fresh blueberries
Turbinado sugar for topping

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners. Whisk the flour, baking powder, and salt together in a large bowl. In a separate bowl, beat the egg and sugar until the mixture turns light and fluffy. Stir in the melted butter, sour cream, lemon zest, and lemon juice until smooth and fully combined. Keep your ingredients at room temperature so the batter blends evenly and produces a tender crumb.

Cooking Instructions

Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing, as this can make the muffins dense. Fold in the blueberries carefully to prevent breaking them. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle turbinado sugar generously on top. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for five minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overmix the batter, as overworking the flour creates tough muffins. Avoid thawing frozen blueberries before adding them, because excess moisture can discolor the batter. Also, measure flour properly by spooning it into the measuring cup and leveling it off to prevent dense results. Always preheat the oven fully before baking so the muffins rise properly from the start.

Pro Tips for Better Flavor

Use freshly grated lemon zest rather than bottled zest for brighter flavor. Add the zest directly into the sugar and rub it together before mixing to intensify the citrus aroma. For extra texture, sprinkle the turbinado sugar immediately before baking so it stays crunchy. If you want an even stronger lemon flavor, add a light lemon glaze after cooling by mixing powdered sugar with a small amount of lemon juice.

Serving and Storage

How to Serve

Serve Lemon Blueberry Muffins slightly warm for the best flavor and texture. Pair them with coffee, tea, or fresh fruit for a balanced breakfast. They also work beautifully on a brunch table alongside yogurt parfaits or scrambled eggs. For a bakery-style presentation, dust lightly with confectioners sugar just before serving.

How to Store Leftovers

Store completely cooled muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to one week. You can also freeze them individually wrapped for up to three months. To reheat, warm in the microwave for about 15–20 seconds or in a 300°F oven for 5–7 minutes.

Conclusion

These Lemon Blueberry Muffins combine bright citrus flavor, juicy berries, and a tender crumb in one reliable recipe. With simple ingredients and clear steps, you can bake bakery-quality muffins right at home. Add this recipe to your regular rotation and enjoy fresh, flavorful muffins whenever you need a quick and satisfying treat.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Add them directly to the batter without thawing to prevent excess moisture and discoloration. You may need to extend baking time by a minute or two.

Why are my muffins dense instead of fluffy?

Dense muffins usually result from overmixing the batter or measuring too much flour. Mix only until combined and measure flour carefully for lighter texture.

Can I make these muffins ahead of time?

Absolutely. Bake them the day before and store in an airtight container. Warm slightly before serving to refresh the texture and flavor.