Lemon Blueberry Muffins

4 blueberry muffins on a blue cake stand.

These Lemon Blueberry Muffins are absolutely the best! They are ultra soft with a plush crumb and have a crunchy top you can hear. With just 10 minutes of prep, they are packed with lemony goodness and fresh blueberries and are not overly sweet.

Course Muffins / Quick Breads

Cuisine American

Keyword 3 ingredient almond butter cookies, blueberry muffins with lemon, blueberry muffins with sour cream, blueberry muffins with sour cream and lemon zest, lemon blueberry muffins, lemon blueberry muffins with sour cream, sour cream lemon blueberry muffins

Prep Time 20

Cook Time 25

Total Time 45

Servings Muffins

Calories 288kcal

Author Maria Doss

Equipment

Ingredients

Dry ingredients

1 ¼ cups all purpose flour
1 ¼ teaspoon baking powder
¼ teaspoon salt

Wet ingredients

1 large egg
½ cup + 2 tablespoons sugar, white
¼ cup unsalted butter, melted and cooled slightly (4 tablespoons)
¼ cup vegetbale oil
½ cup sour cream
1 tablespoon lemon juice
Zest of 1 lemon

Additional ingredients

1 ¼ cups fresh blueberries, divided
2 ½ tablespoons sugar, white
Zest of ½ lemon

Instructions

Line a standrad muffin pan with 6 paper liners, set aside. Pre heat oven to 425°F.
Add all dry ingredients into a small bowl and whisk to combine.
Add egg and sugar(½ cup + 2 tablespoons) into a larger bowl and whisk for 60 seconds, until creamy and thick.
Add both melted butter and oil and continue whisking for 45 seconds. Add sour cream, lemon juice and zest (from one lemon), and whisk for 30 seconds..
Add the combined flour mixture and 1 cup blueberries, stir gently using a spatula, until just combined.
Tip: It is important not to over-mix your batter. The goal is to do it gently, just until it comes together. The more you stir, the more gluten develops and the tougher it becomes.
Pro tip: I create a thicker batter, which provides enough structure to keep them from sinking to the bottom as it bakes. Also, instead of tossing them separately with a little flour, I stir both dry ingredients and blueberries together, which does the double duty of coating most of them with flour.
Divide batter evenly into the prepared muffin cups, place additional blueberries on top and then cover the tops with lemon sugar.
To make lemon sugar - Add 21/2 tablespoons sugar and ½ lemon zest into a small bowl and mix using your finger tips or spoon, until evenly distrucbuted.
Tip: To get a good crust on top and to add more lemony flavor, I top them with lemon-scented sugar, which melts slightly and hardens as it bakes, creating an irresistible crunchy shell.
Bake muffins for 26 to 30 minutes, or the tops are deep golden brown in color.
Tip: The high heat results in a faster initial rise, creating a light and fluffy texture in the muffins. It also create a burst of steam, which ontributes to the formation of a domed top and caramelizes the sugar topping resulting in a a crunchy shell.
Place pan on a wire rack to cool completely.

Video

Notes

Sour cream – Use full-fat or reduced-fat sour cream. Plain full fat yogurt also is a great substitute.

Oil – Use a flavorless oil such as vegetable or corn oil.

Best on the day they are made – These are absolutely divine when fresh!

Nutrition