There’s just something about a warm batch of Lemon Blueberry Muffins that takes me back to slow Sunday mornings in the South. The bright citrus mixed with bursts of juicy berries always reminds me of sitting at the kitchen table while Mama hummed a hymn and stirred batter. These muffins come out fluffy perfect for breakfast, afternoon snacks, or anytime you need a little sweetness.
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I’ve made these for church potlucks, early-morning gatherings, and even mailed a batch to my cousin upstate. They never fail to bring smiles. If you’re looking for a homemade treat that feels like a warm hug, these muffins are it.
A Southern food classic
When I think of Southern food, I think of love poured into every dish. Growing up, our kitchen was the heart of our home, filled with the smell of baked goods and the sound of laughter. My mother believed that muffins weren’t just for breakfast, they were little bites of comfort.
One of my favorite memories is helping her zest lemons and sneak a blueberry or two while she wasn’t looking. We didn’t have much, but we always had something warm to eat and folks to share it with. That’s the beauty of Southern cooking, it’s about making something special out of simple ingredients. These muffins carry that same spirit.
Ingredients
How to make Lemon Blueberry Muffins
Start by gathering your ingredients and preparing your muffin tin. You’ll make a sweet crumb topping using a bit of butter, flour, and sugar. The batter comes together by creaming butter and sugar, then adding eggs and flavorings.
You’ll mix in dry and wet ingredients in turns, folding in flour-coated blueberries last. Once baked, the muffins get topped with a lemony glaze that adds just the right finishing touch.
Serving suggestions
These muffins taste best when they’re still a little warm from the oven, with the glaze just barely set. Serve them with a mug of coffee or sweet iced tea for the perfect Southern start to the day. They also shine on brunch tables alongside cheesy grits or scrambled eggs.
You can even wrap them in parchment and share a few with neighbors. Southern hospitality, after all, is best served fresh and homemade.
Storage tips
Store any leftovers in an airtight container at room temperature for up to two days. If you’d like them to last a little longer, you can refrigerate them for up to five days.
Just warm them slightly in the microwave before eating to bring back that soft, bakery-fresh texture. You can also freeze them without the glaze, then thaw and drizzle fresh glaze when ready to serve.
Southern farewell
These Lemon Blueberry Muffins have become one of my go-to bakes whenever 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 and made with care.
Lemon Blueberry Muffins
Equipment
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Electric hand mixer
- Measuring Cups and Spoons
- Rubber Spatula or Wooden Spoon
- Zester or fine grater
Ingredients
Muffins:
- 2 cups all-purpose flour + 2 tablespoons; divided
- 1 cup granulated sugar divided
- 2/3 cup unsalted butter 5 1/4 oz., plus 2 tbsp, softened and divided
- 2 large eggs at room temperature
- 3 tbsp. grated lemon zest plus
- 4 tsp. fresh juice
- 3/4 tsp. table salt
- 1/2 tsp. vanilla extract
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup sour cream at room temperature
- 1/4 cup whole milk at room temperature
- 1 cup frozen blueberries
Glaze:
- 1 1/2 cups 6 oz. unsifted powdered sugar
- 1 Tbsp. unsalted butter melted
- 2 to 3 Tbsp. 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.
