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Lemon blueberry muffins that are moist & fluffy. They have a soft & fluffy texture, delicious lemon flavor & tons of juicy berries.

Lemon Blueberry Muffins

These lemon blueberry muffins have a soft and fluffy texture, delicious lemon flavor, and tons of juicy berries. With golden muffin tops and a sweet lemon glaze - they make for the most delicious muffin recipe!
Course Breakfast
Cuisine American
Keyword Lemon Blueberry Muffins, Lemon Recipes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 45 minutes
Servings 12 Muffins
Calories 212kcal


For the Muffins

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened to room temperature
  • ¾ cup granulated sugar
  • 2-3 tablespoons lemon zest about 1 lemon
  • 2 large eggs*
  • 1 ½ teaspoons vanilla extract
  • 2-3 tablespoons lemon juice about 1 lemon
  • cup sour cream*
  • 1 ½ cups blueberries**
  • 2 teaspoons flour - if using frozen berries. See recipe notes

For the Glaze

  • 1 tablespoon fresh lemon juice
  • 1 - 1 ½ cups icing sugar


Lemon Blueberry Muffins

  • Preheat the oven to 375F degrees. Line a 12-cavity muffin pan with papers. 
  • In a large bowl whisk together the flour, baking powder, baking soda & salt. 
  • In a separate large bowl beat together the butter, sugar, and lemon zest until fluffy (about 2-3 minutes). 
  • Beat the eggs into the butter mixture 1 at a time. Then stir in the vanilla extract and lemon juice.
  • With the mixer on low speed, beat in about ½ of the sour cream into the butter mixture. Then mix in about ½ of the flour mixture into the butter and sour cream mixture. Beat in the rest of the sour cream. Then turn the mixer off and carefully fold in the rest of the flour using a rubber spatula or wooden spoon. ***
  • If using frozen berries, in a separate bowl toss the berries with 2 teaspoons of flour. 
  • Gently fold the berries into the muffin batter using a rubber spatula. 
  • Spoon the batter into the prepared muffin pan, filling each muffin to the top. You'll end up with 12-14 muffins total. 
  • Bake in the preheated oven for 17-20 minutes, or until the tops are golden and an inserted toothpick comes out clean or with blueberry juice (not muffin batter). 
  • Cool in the pan for 10 minutes, then transfer to a wire rack and continue cooling. 

Lemon Glaze

  • In a small bowl whisk together the lemon juice and icing sugar. 
  • Drizzle the glaze over the cooled muffins. 


*Room temperature ingredients preferred. Eggs can be placed in a bowl of lukewarm water for 10 minutes to warm to room temperature. 
**Use fresh or frozen berries. I prefer fresh because they're less likely to bleed blue over the batter. If using frozen, do not thaw. Toss the frozen berries in 2 teaspoons of flour before folding them into the batter. If using frozen berries, the bake time will likely be a few minutes longer. 
***We're beating in the sour cream and flour mixture in additions to help prevent over mixing the batter - which makes the muffins tough and dry. 
Muffins are best if enjoyed the same day that they're baked. Store in an airtight container at room temperature for up to 3 days. Freeze in an airtight container for up to 2 months, then thaw in the fridge. 


Calories: 212kcal