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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

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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!
Course Breakfast
Cuisine American
Keyword lemon blueberry, muffins
Prep Time 30 mins
Cook Time 23 mins
Total Time 53 mins
Servings 12 muffins
Author Danielle


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


  • 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.



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.