Lemon Blueberry Muffins
Fluffy and tender muffins filled with lemon zest, lemon juice, and blueberries and finished with a lemon-sugar crumb topping and tangy lemon icing.
- ¼ cup plus 2 tablespoons granulated sugar
- ½ teaspoon finely grated lemon zest
- ¼ cup plus 2 tablespoons all purpose flour
- 2 tablespoons cold unsalted butter, cut into small pieces
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sour cream
- ⅔ cup granulated sugar
- ¼ cup lemon juice
- Finely grated zest of 1 large lemon
- 2 large eggs room temperature*
- ¾ teaspoon pure almond extract
- ½ cup unsalted butter melted and cooled slightly
- 1 ⅓ cups fresh blueberries
- ¾ cup powdered sugar sifted
- 1-2 tablespoons fresh lemon juice
- a pinch of lemon zest
Preheat oven to 375°F. Line a 12-count muffin pan with paper liners.
For the topping: In a medium-sized bowl rub the sugar and lemon zest together with your fingers. Stir in the flour. Add the cubed butter and use your fingers to rub the butter into the flour/sugar until all of the butter is in small pieces and the mixture resembles sand. Place in the refrigerator while you continue with the recipe.
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. You can do this by hand with a whisk or with a hand mixer. Mix until just combined. Don't over mix.
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 (I use an ice cream scoop). Sprinkle the crumb topping on top of each muffin cup, lightly pressing the crumb onto the top of the muffin batter.
Bake for 18-23 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.
*To quickly bring eggs to room temperature: place the eggs in a bowl of really warm tap water for about 3 minutes.
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: Over time the crumb topping might soften.
Recipe updated April 2021. I added a lemon-sugar crumb topping, but that was the only change made. The original muffin portion of the recipe is the same. Feel free to leave off the crumb topping if you've made these before and liked them better that way.
Calories: 300kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 119mg | Potassium: 134mg | Fiber: 1g | Sugar: 23g | Vitamin A: 455IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg