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Lemon-Blueberry Muffins

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These Lemon-Blueberry Muffins are bakery-style treats that are soft, fluffy, and packed with juicy blueberries and zesty lemon flavor. Made with sour cream for extra richness and moisture, they’re a perfect sweet and tangy option for breakfast, brunch, or snacking. Easy to make with fresh or frozen berries, these muffins come together in under an hour.

Ingredients

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • White sugar
  • Milk
  • Sour cream (or Greek yogurt)
  • Melted butter
  • Large eggs
  • Lemon zest
  • Frozen blueberries (or fresh, tossed in flour)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, sift together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together sugar, milk, sour cream, melted butter, eggs, and lemon zest until smooth.
  4. Gently fold the dry ingredients into the wet ingredients until just combined—do not overmix.
  5. Carefully fold in the blueberries.
  6. Spoon batter into muffin liners, filling each about 3/4 full.
  7. Bake for 30–35 minutes, until golden on top and a toothpick comes out clean.
  8. Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Glaze Option: Drizzle with a simple glaze of powdered sugar and lemon juice.
  • Mini Muffins: Use a mini muffin pan and bake for 12–15 minutes.
  • Crumble Topping: Add a cinnamon-sugar or buttery crumble for extra sweetness and texture.
  • Dairy-Free Option: Use plant-based milk, yogurt, and butter substitutes.

Nutrition

Find it online: https://cookedbymaya.com/lemon-blueberry-muffins/