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
NEVER MISS A RECIPE!
SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM
Lemon Blueberry Muffins
Fluffy and tender lemon muffins filled with blueberries and topped with a tangy lemon icing.
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.
Recipe Notes
These muffins are the best the day they are made. Reheat briefly in a toaster or microwave if you're enjoying them in the days following.
Recipe adapted from Baking: From My Home to Yours.
Lisa says
My 8 year old daughter and I made these today and they are incredibly good. Fluffy and flavorful. We can’t wait to make them again. Thank you for such a fabulous recipe! x
Celebrating Sweets says
I’m happy to hear that! Thanks for taking the time to comment. 🙂 -Allison
Victoria A Filippi says
These lemon blueberry muffins are delicious. I followed the recipe exactly and it is perfect. I made it into a loaf one time (for a change) and it was the most delectable slice of lemon blueberry bread you could ever dream of. Thanks for a wonderful recipe. P.S. The glaze makes them to die for!
Celebrating Sweets says
Great idea to turn it into a loaf – I am definitely trying that. Thanks for taking the time to comment. Enjoy! -Allison
Catherine says
Hello, some questions here 🙂 is it same temperature and how long did you baked it? Thank you.
Celebrating Sweets says
Hi, Catherine. I haven’t tried it yet, but I would suggest baking at 350°F, and begin checking the center of the loaf with a toothpick around 45 minutes.
Adela says
Can you use frozen blueberry instead?
Celebrating Sweets says
Yes, that should be fine. I would recommend tossing them with a couple teaspoons of flour before stirring into the batter. Leave them frozen, do not thaw first. Also, they might bleed their color into the batter a bit, but that won’t affect the taste. Enjoy!
Jay says
I just made mine with frozen blueberries. I tossed them in a little flour first. It did turn my batter blue but it taste the same.
Vanessa says
I made these yesterday and they were probably the best muffin I have ever made, and I love making muffins 🙂 I used frozen blueberries, and used 2 cups instead of 1, as my kid can’t ever have enough blueberries in his muffins. Didn’t have a fresh lemon for zest, but I bet that would make it even better. And we skipped the icing as we had no powdered sugar, and I try not to have too much sugar anyway. Had to cook a couple extra minutes as they were pretty big muffins with all the extra blueberries. OMG, delicious! Saving this recipe for sure, and I will have to try and make it a loaf for pot lucks. Thanks so much, love it!
Celebrating Sweets says
I’m so happy to hear that you enjoyed them. Thanks for taking the time to comment. Enjoy! -Allison
Deana says
Run granulated sugar through a blender till fluffy and u will have powdered sugar!! You kind of have to give it a little shake while it’s blending to keep the sugar moving down toward the blade is all.
Deana
Krsti says
Making these for an Easter party. Can I make ahead and freeze?
Celebrating Sweets says
Yes, you can freeze them. There is a chance that the blueberries might bleed their color into the muffins just a bit after defrosting. But the taste should be just fine. Wait to add the icing until after freezing and defrosting. Enjoy!
Bee says
These look so easy and delicious! Absolutely making some for breakfast tomorrow
Justine says
Does this recipe make 12 cupcake size muffins or 12 larger muffins that you usually see in a 6 count tin (as pictured in the recipe)?
Celebrating Sweets says
Hi, Justine. Twelve standard (cupcake) sized muffins. I use two 6-count pans (as pictured) or one twelve count pan. Enjoy!
Lila Zimmerman says
I made these for my mom on mothers day, she said ” these are the best muffins I have ever had!!!” I ‘m a 9 year old and made it all by myself, it was a super easy recipe to follow and I had a lot of fun. I recommend them as a sweet treat for any muffin lovers.
Celebrating Sweets says
Yay! I am so happy to hear this. Thanks for taking the time to comment. And great job, Lila! 🙂 -Allison
Teri says
I made mini muffins with this recipe today. They were a perfect addition for my tea party!