Add Preferred SourceThere is nothing like the smell of muffins in the oven to start the day. These lemon blueberry ones are my go-to when I want something simple that still packs a lot of flavor. The bright citrus and sweet berries always remind me of family brunches on a weekend morning. They are quick to whip up, and making them is just a nice way to slow down for a bit.
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I love these muffins because they’re light and fluffy, with a sweet lemon glaze on top. They’re perfect for breakfast or as a snack during the day. Whether you’re starting your morning or taking an afternoon break with a cup of tea, these muffins add a little sweetness to any moment.
A Bright and Sweet Addition to Your Day
These Lemon Blueberry Muffins are great when you want something delicious without much hassle. The fresh blueberries add a burst of sweetness, while the lemon gives just the right amount of tang. The soft texture makes them perfect for breakfast, and the glaze adds a sweet touch that everyone will enjoy. They're easy to make on a busy morning, but also a great addition to any brunch spread or afternoon gathering.
Ingredients
How to make Lemon Blueberry Muffins
Start by preheating your oven to 400°F (200°C). Line a muffin tin with paper liners, this helps keep your muffins from sticking and gives them a nice, neat look.
In a medium bowl, mix 1/4 cup flour and 1/4 cup sugar. Use your fingers to work in 2 tablespoons of butter until it resembles damp sand. Set this aside, and we’ll use it for the topping.
Next, in a large bowl, cream together the remaining sugar and butter using an electric mixer. Mix until it’s light and airy, about 3-4 minutes. Add the eggs, one at a time, mixing just until incorporated. Then stir in the lemon zest, lemon juice (you can use a citrus press for easy juicing), salt, and vanilla until fully combined.
In a separate bowl, whisk together the remaining flour, baking powder, and baking soda. In another small bowl, combine the sour cream and milk. Now, add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream mixture. Start and end with the flour mixture. Stir just until combined, don’t overmix! It’s okay if there are a few lumps. This will keep your muffins nice and fluffy.
Toss the blueberries with the reserved 2 tablespoons of flour, and gently fold them into the batter. This helps prevent them from sinking to the bottom while baking.
Spoon the batter evenly into your muffin cups, filling each one about 3/4 full. Sprinkle the cinnamon oat topping generously over the top of each muffin.
Bake the muffins at 400°F for 5 minutes, then reduce the temperature to 375°F and continue baking for another 12-15 minutes, or until a toothpick inserted in the center comes out clean. For added accuracy, you can use an instant-read thermometer to check if the muffins have reached an internal temperature of 200°F. The muffins should be golden and spring back when lightly pressed.
Let the muffins cool in the tin for about 15 minutes, then transfer them to a wire rack to cool completely.
Serving suggestions
These Lemon Blueberry Muffins are great on their own, but they’re even better with a hot cup of coffee or fresh juice. For a more filling breakfast, enjoy them with Scrambled Eggs with Cream Cheese for a creamy, satisfying start to your day. If you're hosting a brunch, For brunch, try serving them alongside Fried Green Tomatoes as a crispy, tangy contrast to the sweet berries. For something fresh and light, a side of Cucumber and Onion Salad offers a refreshing, tangy balance to the sweetness. These options bring a nice balance of textures and flavors that everyone will love.
Storage tips
These muffins can be stored in an airtight container at room temperature for 2-3 days, staying soft and fresh, making them perfect for a quick breakfast or snack. You can also freeze them for up to a month. Just wrap them tightly in plastic wrap and store them in a freezer bag. When you’re ready to enjoy, heat them in the microwave or toaster for a warm, fresh taste.
Southern farewell
These Lemon Blueberry Muffins have become one of my go-to bakes when I want to share a little love. They remind me of slow mornings, warm kitchens, and the joy of feeding the people you care about. I hope you’ll try them and pass the recipe along to someone special. Nothing says Southern comfort like something homemade with care.
Lemon Blueberry Muffins
Equipment
Ingredients
Muffins:
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1 cup granulated sugar divided
- 2/3 cup unsalted butter softened
- 2 tablespoons unsalted butter softened
- 2 large eggs at room temperature
- 3 tablespoons lemon zest grated
- 4 teaspoons fresh lemon juice
- 3/4 teaspoon table salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sour cream at room temperature
- 1/4 cup whole milk at room temperature
- 1 cup blueberries frozen
Glaze:
- 1 1/2 cups powdered sugar unsifted
- 1 tablespoon unsalted butter melted
- 2 to 3 tablespoons fresh lemon juice divided (from 1 medium lemon)
Instructions
- Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners and set it aside.
- In a medium bowl, mix 1/4 cup flour and 1/4 cup sugar. Add 2 tablespoons of softened butter and use your fingers to mix until it feels like damp sand. Set aside.
- In a large mixing bowl, beat 2/3 cup butter with the remaining 3/4 cup sugar using an electric mixer on medium speed. Mix until the texture is light and fluffy, about 3–4 minutes. Scrape the sides of the bowl as needed.
- Add the eggs one at a time, mixing after each until just combined. Stir in the lemon zest, lemon juice, salt, and vanilla extract until everything is fully mixed in.
- In a separate bowl, whisk together the remaining 1 3/4 cups flour, baking powder, and baking soda. In another small bowl, stir together the sour cream and milk.
- Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream mixture. Start and end with the flour mix. Stir gently each time, just until combined. It’s okay if the batter is a little lumpy.
- Toss the frozen blueberries with the reserved 2 tablespoons of flour. Gently fold the blueberries into the batter. Don’t mix in the leftover flour at the bottom of the bowl.
- Spoon the batter evenly into the muffin cups, using about a heaping 1/4 cup per liner. Sprinkle each muffin with the crumb topping, using about 1 1/2 teaspoons on top.
- Bake at 400°F for 5 minutes. Without opening the oven, reduce the heat to 375°F and continue baking for about 12 minutes. Check with a toothpick—it should come out clean. Let the muffins cool in the pan for 15 minutes.
- While the muffins cool, whisk together powdered sugar, melted butter, and 2 tablespoons lemon juice in a bowl. Add a little more juice, just a bit at a time, until the glaze is smooth and pourable.
- Use a knife to loosen the muffins from the tin. Place them on a rack or plate and drizzle with the lemon glaze. Serve warm or at room temperature and enjoy every bite.
Notes
- Use almond flour for a gluten-free version.
- Add chocolate chips or nuts to the batter for extra flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
