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Blueberry Lemon Muffins

Fluffy and moist blueberry lemon muffins bursting with fresh blueberries and bright lemon flavor, perfect for breakfast or a snack.

  • Total Time: 35 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 2 1/2 cups (300g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) sour cream
  • 1/4 cup (60ml) milk
  • 2 tablespoons lemon juice
  • 1 1/4 cups (175g) fresh blueberries
  • 2 teaspoons flour (for tossing blueberries)

Instructions

  1. Preheat oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners or spray with nonstick baking spray.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the sugar, melted butter, oil, lemon zest, eggs, and vanilla until lightened in color. Whisk in the sour cream, milk, and lemon juice.
  4. Place the blueberries in a small bowl and sprinkle with 2 teaspoons of flour. Gently toss to coat.
  5. Pour the wet mixture into the dry mixture and gently fold together with a spatula until just a few dry streaks of flour remain.
  6. Gently fold the floured blueberries into the batter.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. Bake for 5 minutes at 425°F, then reduce oven temperature to 375°F (190°C) and continue baking for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Tossing blueberries in flour helps prevent them from sinking to the bottom. For extra lemon flavor, add a simple lemon glaze after baking. Muffins can be stored in an airtight container for up to 3 days.

  • Author: Dorothy Miller
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Breakfast
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 18
  • Sodium: 250
  • Fat: 12
  • Saturated Fat: 6
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 40
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 50