Lemon Blueberry Muffins

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 (dang it!), 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!

Recipe overview

This recipe is super easy. You don’t need any fancy equipment. You can use a hand mixer or make it by hand.

• Start with the crumb topping. Assemble it and place it in the fridge while you continue with the muffins.
• Combine the dry ingredients in one bowl.
• Combine the wet ingredients in another bowl.
• Combine the wet and dry ingredients, then stir in the blueberries.
• Place in a muffin pan and top with the crumb topping.
• Bake!
• Cool and add the lemon icing.

What makes this recipe the best

There are several things that make these muffins better than any other lemon muffin 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 complements 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!
• Lemon sugar crumb topping AND lemon icing. The perfect finishing touch on top of the muffins.

FAQs

Recipe tips

• Don’t overmix when combining the wet and dry ingredients.
• If you choose to use a hand mixer instead of a whisk (for the wet ingredients) make sure you don’t beat the mixture for too long. You don’t want to incorporate too much air.
• Use a fine grater (like a Microplane) or zester to remove the zest from the lemons. Only remove the yellow part of the skin, not the white pith.
• Use an ice cream scoop to scoop the batter into the muffin pan.
• Prefer to skip the crumb topping? You can absolutely leave it off and these muffins will still be delicious (see pic below).

Serving and storage

Serving: These muffins are best the day they are made. Serve slightly warm or at room temperature. They are perfectly delicious on their own, but adding a pat of salted butter makes them extra tasty.

Storage: Store leftovers in the refrigerator for up to 2 days or freeze for up to 2 months. Note: The crumb topping might soften over time.

More breakfast and brunch recipes

• Raspberry Peach Mimosas
• Easy Buttermilk Biscuits
• Baked French Toast
• Strawberry Sangria
• Cream Cheese Fruit Tarts
• Cinnamon Roll Cake
• Lemon Coconut Cake