Lemon-Blueberry Muffins are a bright and fluffy treat packed with zesty lemon and bursts of juicy blueberries. Every bite is soft, moist, and balanced perfectly between sweet and tangy. I like making a batch for a weekend breakfast, to bring to a brunch, or just to enjoy with coffee during the week. They’re easy to prepare and even easier to love.

Why You’ll Love This Recipe

I love how these muffins bring a refreshing citrus twist to the classic blueberry muffin. The sour cream makes them extra tender and rich, while the lemon zest lifts everything with a burst of freshness. I also appreciate how frozen blueberries make it easy to bake these year-round. Whether I enjoy them warm from the oven or grab one the next day, they never last long in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
White sugar
Milk
Sour cream
Melted butter
Large eggs
Lemon zest
Frozen blueberries

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, I sift together the flour, baking powder, baking soda, and salt.
In a separate bowl, I whisk together the sugar, milk, sour cream, melted butter, eggs, and lemon zest until the mixture is smooth and creamy.
I gently fold the dry ingredients into the wet mixture, being careful not to overmix the batter.
I then carefully fold in the frozen blueberries so they stay whole and don’t turn the batter purple.
I spoon the batter into the prepared muffin liners, filling each one about three-quarters full.
I bake the muffins for 30 to 35 minutes, until the tops are golden and slightly crispy at the edges.
After baking, I let the muffins cool for about 10 minutes before serving.

Servings and timing

This recipe makes about 12 large muffins.

Prep time: 15 minutes
Bake time: 30–35 minutes
Cooling time: 10 minutes
Total time: around 55 minutes

Variations

Fresh blueberries: I sometimes use fresh blueberries when they’re in season—just coat them lightly in flour before folding them into the batter to prevent sinking.
Lemon glaze: For extra zing, I mix powdered sugar with lemon juice and drizzle it over the cooled muffins.
Mini muffins: I use a mini muffin pan and reduce the baking time to 12–15 minutes for a bite-sized version.
Greek yogurt swap: I substitute the sour cream with plain Greek yogurt when I want a slightly tangier flavor and a protein boost.
Crumble topping: I like to sprinkle a cinnamon-sugar or buttery crumble over the batter before baking for added texture and sweetness.

Storage/Reheating

After cooling completely, I store the muffins in an airtight container at room temperature for up to 3 days.
To keep them fresh longer, I refrigerate them for up to a week or freeze them in a sealed bag or container for up to 3 months.
To reheat, I warm individual muffins in the microwave for 15–20 seconds or in a 300°F oven for about 5 minutes.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, I can use fresh blueberries. I like to coat them in a little flour before mixing them in so they don’t sink to the bottom.

How do I keep blueberries from sinking?

I gently toss the blueberries in a spoonful of flour before adding them to the batter. This helps suspend them throughout the muffin.

Can I make these muffins dairy-free?

Yes, I use dairy-free milk, plant-based sour cream or yogurt, and dairy-free butter to adapt the recipe without compromising texture.

Can I freeze these muffins?

Definitely. Once cooled, I wrap them individually or store them in a freezer bag. They freeze well for up to 3 months.

Why did my muffins turn out dense?

That usually happens if I overmix the batter. I stir just until everything is combined to keep the muffins light and fluffy.

Conclusion

These Lemon-Blueberry Muffins are the perfect mix of tart lemon and sweet blueberry, wrapped in a soft, moist crumb. I love how easy they are to make and how they bring a bit of sunshine to any day. Whether I serve them fresh or save some in the freezer, they’re always a crowd-pleaser.