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
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
Tried this recipe?Leave a comment and rating below!Recipe adapted from Baking: From My Home to Yours.
Beth
Very good muffins bursting with lemony flavor.
I didn’t have sour cream so I used buttermilk and I used frozen blueberries and they turned out great! Thanks for sharing!
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Breanna
Made these last week and they turned out AMAZING. I’m glad I bought double the amount of lemon and blueberries…about to make them again!
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Lynda
These muffins turned out amazing!!! I didn’t have sour cream so I used plain Greek yogurt and it still worked out just the same! I also needed to leave them in the oven for longer. Total 22 mins. My house smells amazing and now I have a yummy treat with my coffee in the morning!
Celebrating Sweets
I’m so glad that you enjoyed them! Thanks for stopping by. 🙂
Jane
I’m going to make these tonight and will see for myself. But no way could these be flavorless. Lemon juice AND zest? Blueberry? Almond extract? And still flavorless? Seriously doubt it. The baker did something wrong. Left out salt or one of the above.
Celebrating Sweets
I hope you enjoyed them! Thanks for stopping by. 🙂
Jane
I did and we are! Moist and Flavorful! And that is with me not having quite enough sour cream. Very good! Thank you!
Shandra
I made these today and they turned out so well! I was worried because the batter was very thick and every well in the tin was full but they cane out perfect! The most moist and soft muffins I’ve ever had. Thanks!
Celebrating Sweets
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Sarah
Baked these muffins and are very happy how they came out! I substituted the almond extract with lemon extract. Definitely worth trying.
Celebrating Sweets
I’m glad you enjoyed them! Thanks for stopping taking the time to comment. 🙂
Saira
These muffins came out amazing! They were flavorful with a beautiful lemon and blueberry taste. I didn’t have sour cream so I used plain yogurt mixed with lemon and baking soda and it worked great. These will be perfect for Mother’s Day, thanks for the recipe. 😊
Celebrating Sweets
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Melissa
I love this recipe. I wished for a little more sweetness in the muffin itself. That was quickly remedied by added the lemon icing/drizzle on top. Yum!
Celebrating Sweets
I’m glad you enjoyed them! 🙂
Kelli Anderson
Oh my word. These are heavenly. I just altered this recipe to make it dairy-free and it did not disappoint in the slightest! Coconut cream instead of sour cream and a vegan butter. These are my new go-to!
Celebrating Sweets
I’m so glad that you enjoyed them! Thanks for taking the time to leave a comment. 🙂