Lemon Blueberry Muffins – Fluffy and tender lemon muffins filled with blueberries and topped with a tangy lemon icing.
In my world, muffins fall under one of two categories:
“Company Muffins”: These are the muffins you make when you want everyone to be impressed. You make them for company, you bring them to a brunch, and you serve them on holidays. They’re buttery, sweet and tender – like something from a bakery.
“Everyday Muffins“: These are the muffins that I make for my family on a regular basis. Because we can’t always start our day with something that closely resembles cake (gosh darnit!), I make some healthy swaps like reducing sugar and swapping in whole grain flours etc.
These Lemon Blueberry Muffins fall squarely into the “Company Muffin” category, and I couldn’t be happier about it. You need to make these, and share them, and spread the Lemon Blueberry Muffin love!
Lemon Blueberry Muffins
There are several things that make these muffins better than any other lemon muffin that I’ve made before:
- Lemon zest, lemon juice and lemon glaze ensure that every bite of these muffins is loaded with bright lemony flavor.
- Sour cream makes these muffins extra moist, and gives them a tender texture. The tang from the sour cream also compliments the lemon.
- A splash of almond extract imparts a subtle almond flavor that goes great with lemon.
- Blueberries! Lemon and blueberries were made to be together. The pop of fresh blueberries takes these over the top!
Not a fan of blueberries? Leave them out and you’ll have a perfect lemon muffin.
With Mother’s Day on the horizon, maybe you’d like to make something special for a mom/aunt/sister/grandmother in your life? These muffins would be perfect, but here are some other ideas just in case you need them:
Raspberry Peach Mimosas
Easy Buttermilk Biscuits
Cinnamon Vanilla Baked French Toast
Almond and Sea Salt Brownies
Strawberry Sangria
Cream Cheese Fruit Tarts
Coffee Toffee Chocolate Chip Cookies
Cinnamon Roll Cake
Here’s hoping all the mamas out there enjoy a beautiful day filled with treats and time with the ones you love! xo
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Lemon Blueberry Muffins
Ingredients
Muffins:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 2/3 cup granulated sugar
- 1/4 cup lemon juice
- Finely grated zest of 1 large lemon
- 2 large eggs
- 3/4 teaspoon pure almond extract optional
- 1/2 cup unsalted butter melted and cooled slightly
- 1 generous cup fresh blueberries
Icing:
- 3/4 cup powdered sugar sifted
- 1-2 tablespoons fresh lemon juice
- a pinch of lemon zest
Instructions
Muffins:
- Preheat oven to 375°F. Grease a 12 count muffin tin.
- In a large bowl, combine flour, baking powder, baking soda and salt. Set aside.
- In a separate bowl, whisk, sour cream, sugar, lemon juice, lemon zest, eggs, almond extract and melted butter.
- Pour the wet ingredients over the dry and carefully stir with a rubber spatula until the two mixtures are just combined (it will be thick and a little lumpy - that's ok - don't overmix). Carefully stir in the blueberries.
- Evenly divide the batter among the muffin cups. Bake for 15-18 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool for 5-10 minutes, then remove each muffin to cool completely.
Icing:
- Whisk all ingredients until smooth. Adjust powdered sugar and lemon juice, as necessary to get your desired consistency. Drizzle icing over cooled muffins.
Notes
Nutrition
Recipe adapted from Baking: From My Home to Yours.
Ann DAmico says
Can I make these as mini muffins? Would I need to alter the cooking time?
Also, do I need to change anything if I don’t use blueberries or use frozen ones? Thank you.
Celebrating Sweets says
Yes, you can make mini muffins. You’ll need to reduce the bake time. I would suggest checking them around 10 minutes then every couple minutes until a toothpick inserted into the center comes out clean. If you use frozen blueberries keep them frozen when you add them. If you leave the blueberries out the bake time will likely be a bit less than if you use frozen berries.
Enjoy!
Sarah says
Would I be able to replace the sour cream with something else?? Thanks
Celebrating Sweets says
You can try plain yogurt or buttermilk. Enjoy!
Theresa butt, says
I can’t see on the recipe ,how many cups of blueberries I need
Celebrating Sweets says
You need 1 generous cup of fresh blueberries.
Ruth says
Can I use almond flour? Ruth
Celebrating Sweets says
No. But a gluten free 1:1 flour blend should work fine. Enjoy!
Samantha says
These are not muffins, its more of a cakez
Mine came out super dense, not fluffy 🙁
Celebrating Sweets says
Did you make any ingredient swaps? Perhaps you overmixed the batter. That can affect the texture.
Ida says
Mine also came out dense. So disappointed! I’ve been baking Blueberry muffin using other recipes on the web sites. So I don’t think I over mixed it 😕
Celebrating Sweets says
Sorry to hear that. These are not cakey muffins, they are a bit more sturdy (to support all those blueberries). Thanks for sharing your experience.