These lemon blueberry muffins are ultra moist thanks to the sour cream and oil in the batter. The lemon glaze on top adds an extra pop of citrus flavor!

Four lemon blueberry muffins on an overturned cake tin, viewed from the side.

There’s something about lemon and blueberry recipes that scream “spring.” These lemon blueberry muffins are no exception!  

The muffins themselves are supremely moist thanks to the combination of oil and sour cream in the batter. To amp up the lemon flavor, I used both lemon juice and lemon zest in the batter. There’s nothing worse than biting into a lemon muffin, only for it to barely taste like lemon! 

If you’re a lemon fiend, you’ll love the simple lemon powdered sugar glaze on top of these muffins. It’s the same type of glaze you’d find on a loaf of lemon bread, but this time I drizzled it all over the muffins. Springtime never tasted this good! 

Overhead view of the ingredients needed to make lemon blueberry muffins with sour cream.

Ingredients for This Recipe 

These lemon and blueberry muffins are made with pantry staples, plus a few special ingredients you may need to make a quick grocery run for. Here’s what goes into this muffin recipe: 

  • All-purpose flour: Spoon and level the flour when measuring it, otherwise you may accidentally measure out too much. 
  • Baking powder: Helps the muffins rise in the oven. 
  • Salt: Balances out the sugar in the batter and enhances the lemon flavor. 
  • Granulated sugar: I used 1 cup of sugar in the batter, which is just enough to sweeten the muffins and balance out the sour lemon juice, but not so much that the lemon flavor is masked. 
  • Sour cream: Makes for the moistest muffins. If you don’t have sour cream, you can substitute plain Greek yogurt. 
  • Oil: Use a neutral oil, like canola or vegetable oil. 
  • Lemons: You’ll be using both the juice and zest of the lemons. Give the lemons a quick rinse under warm water to remove any dirt and bacteria before zesting them. 
  • Eggs: To help bind everything together.
  • Vanilla extract: Pure vanilla extract will give you the best flavor. 
  • Blueberries: You may use fresh or frozen blueberries in this recipe. If using frozen blueberries, do not thaw them, and be sure to gently stir them into the batter so they don’t bleed their color.

How to Make Lemon Blueberry Muffins 

Preheat your oven to 375°F (190°C) and line a muffin pan with 12 liners.

In a large mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the remaining ingredients.

Lemon blueberry muffin batter in a glass mixing bowl. A rubber spatula rests in the bowl.

Add the dry ingredients to the wet and mix until just combined. Gently fold in the blueberries last. 

Divide the batter between the 12 muffin liners, filling each one almost all the way to the top. Bake the muffins until a toothpick inserted in the middle comes out clean. 

A whisk being held over a lemon blueberry muffin. Glaze drizzles down from the whisk. Additional muffins are in the background of the image and fresh blueberries are in the foreground.

Once the muffins have cooled completely, make the lemon powdered sugar glaze. The glaze is as easy as whisking the two ingredients together until it reaches your desired consistency. 

For a thicker lemon glaze, add more powdered sugar. For a thinner glaze, add a splash more lemon juice. 

Drizzle the glaze over the muffins, then let them sit for 10 minutes so the glaze has time to set. 

Lemon blueberry muffins on top of an overturned pie dish. The muffins in the front are stacked on top of each other and the top one has a bite taken out of it.

Can I Use Frozen Blueberries? 

Yes, you can use fresh or frozen blueberries to make the muffins. If using frozen berries, do not thaw them first. Add them to the batter frozen and stir until just combined, otherwise they could bleed their color into the batter.

Storage Instructions 

Store the lemon and blueberry muffins in an airtight container at room temperature for up to three days. They can also be frozen for up to three months. When ready to eat, thaw overnight in the fridge. 

Overhead view of four lemon blueberry muffins on a wire rack. One muffin has a bite missing and is turned on its side. Lemons and fresh blueberries surround the muffins.

Baking Tips 

  • These muffins are quite lemony as is. However, if you want an even stronger lemon flavor, add extra zest to the batter but NOT extra lemon juice. Adding extra lemon juice may make the batter too runny and could alter the texture of the muffins. 
  • The lemon glaze on top of the muffins is technically optional, but it adds a punch of bright citrus flavor! 
  • If using the glaze, let the muffins cool completely before drizzling it over top. If you try to glaze warm muffins, it will slide right off. 

More Lemon Blueberry Recipes to Make! 

Video Tutorial

Lemon blueberry muffins on top of an overturned pie dish. The muffins in the front are stacked on top of each other and the top one has a bite taken out of it.

Lemon Blueberry Muffins

5 from 3 ratings
Prep Time: 30 mins
Cook Time: 23 mins
Total Time: 53 mins
These lemon blueberry muffins are ultra moist thanks to the sour cream and oil in the batter. The lemon glaze on top adds an extra pop of citrus flavor!

Ingredients

Servings: 12 muffins

For the lemon blueberry muffins:

  • 1 ¾ cups (220 grams) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (200 grams) granulated sugar
  • 1 cup (240 grams) sour cream (or plain Greek yogurt)
  • ½ cup (120 ml) canola or vegetable oil
  • 3 tablespoons (45 ml) fresh lemon juice
  • Zest of 2 medium lemons
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (150 grams) fresh or frozen blueberries

For the lemon glaze:

  • 1 cup (120 grams) powdered sugar
  • 1.5 -2 tablespoons (22 to 30 ml) fresh lemon juice

Instructions
 

  • To make the lemon blueberry muffins: Preheat the oven to 375°F (190°C). Line a 12-count muffin pan with liners and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
  • In a separate mixing bowl, whisk together the granulated sugar, sour cream, oil, lemon juice, lemon zest, eggs, and vanilla extract until fully combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined, then gently fold in the blueberries.
  • Evenly distribute the batter between all 12 liners in the prepared muffin pan, filling each one almost all the way to the top.
  • Bake at 375°F for 18 to 23 minutes or until a toothpick inserted into the center of the muffins comes out clean.
  • Remove from the oven and carefully remove the muffins from the pan, then transfer them to a wire rack to cool completely.
  • To make the lemon glaze: In a large mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add more lemon juice to thin it out and if the glaze is too thin, add more powdered sugar to thicken it.
  • Drizzle the glaze on top of all the muffins and set aside for 10 to 15 minutes to allow the glaze to harden.

Notes

Storage Instructions: Muffins may be stored in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to 4 days.
Freezing Instructions: Muffins will freeze well for up to 3 months in large freezer bag or freezer-friendly storage container. Thaw overnight in the refrigerator.
Blueberries: If using frozen blueberries, do not thaw them and make sure to gently fold them into the batter.
Cuisine: American
Course: Breakfast
Author: Danielle
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