Lemon Blueberry Muffins
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 golden, fluffy, and full of comforting flavor, perfect for breakfast, afternoon snacks, or anytime you need a little sweetness.
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
Serving: 1 muffinCalories: 362kcalCarbohydrates: 52gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 72mgSodium: 228mgPotassium: 76mgFiber: 1gSugar: 33gVitamin A: 524IUVitamin C: 5mgCalcium: 41mgIron: 1mg
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.
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