Best Lemon Blueberry Muffins with sour cream!! Incredibly soft and fluffy muffins with a crusty top are loaded with fresh blueberries, lemon juice and zest and then topped off with a lemon sugar. Not overly sweet!
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Lemon Blueberry Muffins
The muffins are incredibly soft and tender, loaded with fresh ripe blueberries, lemon juice, lemon zest and with a crusty top flavored with lemon sugar <----SO GOOOOOD.
Vegetable oil and sour cream guarantees softness, the lemon sugar helps in forming a crusty top ---> Best Ever! You might love this healthier version almond flour blueberry muffins made without any refined sugar.
Packed with Lemon - These muffins are made with lemon juice and zest of 2 large lemons for a real lemon punch.
WHY YOU'LL LOVE THIS RECIPE?
- Quick and Easy to make from scratch.
- Light, tender and fluffy
- Crusty lemony top
- Not overly sweet
WHAT TEMPERATURE TO BAKE?
These muffins are baked at a slightly hotter oven when compared to traditional muffin recipes. This helps in giving a lift and browning the top keeping them fluffy inside and crusty on the top.
CAN I USE FROZEN BLUEBERRIES?
Absolutely! It's tricky to find fresh blueberries all year round. So, frozen blueberries come in handy in winter season. When using frozen berries, add them when they are still frozen (do not let them thaw).
HOW DO YOU STOP BLUEBERRIES FROM SINKING?
Toss berries with about a tablespoon of the dry flour mixture before stirring them into the batter. The flour coating helps them adhere to the batter and not sink to the bottom when baking.
Secret Ingredient - Sour Cream! Adds a touch of tanginess which pairs well with the sweet berries and reacts with baking soda in producing gas, resulting in an amazingly tender baked goodie.
USE YOGURT INSTEAD OF SOUR CREAM
Yes, with some compromise to the softness. If using yogurt then use ½ cup plain yogurt (full fat or reduced fat). The muffins tend to be less soft but still delicious. We wouldn't recommend greek yogurt, since it makes them denser.
- Flour - All purpose flour
- Sugar - Regular white sugar
- Leavenings - Baking powder and baking soda
- Fruits - Blueberries and lemon
- Sour cream - Full fat or reduced fat (not fat free)
- Vegetable oil - Flavorless oil such as vegetable or canola oil
- Egg - Cold or room temperature
PRO TIPS FOR SUCCESS
- Sour cream - Use full fat or reduced fat sour cream. We recommend not using fat free.
- Oil - Use a flavorless oil such as vegetable or corn oil.
- Egg - Egg provides structure and stability to the muffins.
- Best on the day they are made - These are absolutely divine when fresh!
- Measure the flour correctly - Adding too much flour is one of main reasons for tough baked products. Spoon flour into your measuring cup, remove excess with the side of your butter knife and add into the bowl.
Looking for something different than lemon sugar? Then top with plain sugar for a crackly top or leave plain and then glaze cooled ones.
HOW TO MAKE?
Whisk all dry ingredients in a bowl (remove about a tablespoon of dry mixture and toss with blueberries) and all wet ingredients in another bowl. Stir wet into dry and then followed by blueberries.
Divide batter between cupcake liners and top with lemon sugar (stir 3 tablespoons sugar and lemon zest together to make lemon sugar). Bake at 400 degrees F until the tops are deep brown in color.
How to freeze?
Bake and cool muffins, then place in a freezer-friendly Ziplock bag or container. Thaw overnight at room temperature.
How to store leftovers?
Leftover blueberry muffins with sour cream and lemon zest can be frozen or stored at room temperature in a sealed container for up to 2 days. They crusty top tends to soften after the first day, but still deeelish!
Got leftover sour cream? Here are a few recipes to try - Banana Sheet Cake or Taco recipes like Chicken Tacos, Shrimp Tacos, Cilantro Lime Sauce, Chickpea Tacos, Chickpea Lettuce Wraps and Avocado Crema.
Muffins are always a favorite around here!! Who doesn't love a good muffin? They are fairly easy to make, great with the addition of fruits, bakes in under 30 minutes and can be made with endless flavor profiles like sweet potato muffins in fall season or banana muffins all year round.
We love making breakfast recipes with fresh blueberries all summer long. Some of our favorites include: Blueberry waffles or these Baked Blueberry Pancake Cups, but these are delicious for snack anytime or even as a dessert. Here are some healthy or gluten free recipes if thats more of your preference.
It depends on the recipe! These muffins are not exactly the healthier kind since it is made with sour cream, sugar, white flour and oil. If you looking for a healthier option, then here is a popular recipe from Fitfoodiefinds.
There are 223 calories in one muffin and this recipe makes 10 muffins.
More Recipes using lemons:
- Gluten Free Lemon Cookies
- Lemon Drizzle Cupcakes
- Microwave Lemon Cake in a mug
- Zucchini Muffins without Butter
More Muffin Recipes to try:
We have shared a few more recipes that use a very similar batter. Take a look at these:
- Banana Muffins <--- No eggs
- One Banana Muffins
- Orange Almonds
- Persimmon Muffins
- Gluten Free Banana Chocolate Chip Muffins
- 1 and ½ cups all purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup sour cream
- ½ cup vegetable oil
- ¼ cup water
- 2 tablespoons fresh lemon juice
- Zest of 1 large lemons
- 1 cup fresh blueberries (plus a few additional for topping)
- 3 tablespoons sugar
- Zest of 1 large lemon
- Line a standard muffin pan with 10 paper liners, set aside and pre heat oven to 400°F or 200°C.
- Add all dry ingredients into a large bowl and whisk to combine. Remove about a tablespoon of this mixture and save for later use.
- Add all wet ingredients into another medium bowl and whisk until smooth and well combined. Pour into the dry flour mixture (making sure to scrape the sides and bottom of the bowl, to remove everything). Stir gently with a spatula or spoon, until mostly combined.
- Toss the reserved tablespoon of flour mixture along with the blueberries to coat them with flour (this helps them not sinking to the bottom while baking).
- Add the blueberries to the batter (along with any flour in the bottom) and stir just until the blueberries are evenly mixed in. DO NOT STIR TOO MUCH
- Divide batter evenly into the prepared muffin cups and top with couple of more blueberries on each muffin.
- Sprinkle lemon sugar evenly on top and bake for about 25 minutes (rotating pan halfway through baking), until the tops look deep brown in color and a tooth pick inserted in the middle of a muffin comes clean.
- Place pan on a wire rack to cool completely.
To make lemon sugar - Stir 3 tablespoons sugar and zest of one lemon until combined (fingertips does a better job of mixing when compared to a spoon)
Sour cream – Use full fat or reduced fat sour cream. We recommend not using fat free.
Oil – Use a flavorless oil such as vegetable or corn oil.
Oven temperature – These muffins are baked at a slightly hotter oven when compared to traditional muffin recipes. This helps in giving a lift and browning the top keeping them fluffy inside and crusty on the top.
Egg – Egg provides structure and stability to the muffins
Best on the day they are made – These are absolutely divine when fresh!
How to freeze muffins? Bake and cool muffins, then place in a freezer-friendly Ziplock bag or container. Thaw overnight at room temperature.
Can we use frozen blueberries? Absolutely! It’s tricky to find fresh blueberries all year round. So, frozen blueberries come in handy in winter season. When using frozen berries, add them when they are still frozen (do not let them thaw).
Can I use yogurt instead of sour cream? Yes, with some compromise to the softness. If using yogurt then use ½ cup plain yogurt (full fat or reduced fat). The muffins tend to be less soft but still delicious. We wouldn’t recommend greek yogurt, since it makes the muffin denser.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 223Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 25mgSodium: 292mgCarbohydrates: 24gFiber: 0gSugar: 19gProtein: 2g
I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.
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