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.
Danielle says
Can i make this just bluberry? Without the lemon?
Celebrating Sweets says
I’ve never tried it. I guess you can try swapping out the lemon juice for milk and omitting the zest. Hopefully they’ll be flavorful enough. Enjoy!
Tina says
Can I substitute plain yogurt for sour cream? This recipe sounds terrific!
Celebrating Sweets says
Sure, that should work just fine. Enjoy!
Kimiko says
You didn’t mention when to put the 23 cup granulated sugar in. I assume it is to go with the flour etc.
Kimiko says
whoopsie, never mind! I found the sugar
Shona says
These were perfect for a bridal shower brunch. Everyone loved them. Thank you!
Celebrating Sweets says
Wonderful! Thanks for taking the time to comment. Enjoy!
SB says
These were delicious and so easy to make. I subbed plain Greek yogurt for the sour cream and they turned out great.
Celebrating Sweets says
I’m glad you enjoyed them. 🙂 Thanks for stopping by!
Cathie Mastin says
These are the best muffins I have ever made. I didn’t have enough sour cream so added a small amount of full fat plain yogurt to make up the difference and I forgot the butter when mixed the wet ingredients. Added it just before the blueberries and it came out great. I am putting this recipe in my favorite collection of recipes. Thanks.
Celebrating Sweets says
I’m glad those changes worked, and that you enjoyed the muffins. Thanks for taking the time to comment. 🙂 -Allison
Lise says
Can replace the butter by canola oil and by how much?
Celebrating Sweets says
That should work just fine. I suggest swapping the butter for an equal amount of oil (1/2 cup). Enjoy!
Sarah B. says
I made a few changes to this recipe so they were vegan. Boy, were they delicious! Thanks for publishing 🙂
Celebrating Sweets says
You’re welcome! I’m glad you enjoyed them. Thanks for stopping by!
Debby Burlingame says
FINALLY a recipe that didn’t turn into biscuit dough when I mixed the wet and dry ingredients. Thank you.
Celebrating Sweets says
You’re welcome. 🙂 Thanks for stopping by! I hope you enjoyed them.