Lemon Blueberry Muffins

Sink your teeth into these bright and vibrant flavored lemon blueberry muffins. This lemon blueberry muffin recipe is so easy to follow, that you can have homemade muffins on the table in no time. Tender and light lemon muffins with stunning blueberries in each bite.

If you were to ask us our favorite muffin flavor, it would either be a pumpkin muffin or lemon blueberry. Depending on the time of year depends on what we will say.

Lemon blueberry muffins with buttermilk offer such a rich and tender texture. The buttermilk paired with the sour cream makes these muffins moist and so tender.

If you prefer a more savory side, try our muffin egg omelets!

The Best Lemon Blueberry Muffins

We grabbed all our supplies the other day and decided to make up some of these lemon blueberry muffins with frozen blueberries.

We picked up a few bags of blueberries on sale the other week and was itching to use them up. We handed him a bowl with some supplies to let him stay busy as we prepped our muffin mixture.

Once the batter was made he eagerly assisted in laying out the muffin liners and we spooned up all the batter. We did a handful of regular size muffins and then we took our mini muffin pan and added more into those.

He loves bite-size muffins so we wanted to have some bite-size ones on hand for his little fingers. Try our lemon poppy seed muffins as well.

Better Than Bakery Lemon Blueberry Muffins

These muffins truly look and taste as they came right from a bakery. We personally think they taste better than a bakery!

With fresh lemon zest, and lemon juice they are bound to be winners. This is the tried and true recipe we have made for years. You can say these easy lemon Blueberry muffins made with sour cream are a staple.

More Favorite Desserts To Make

• Pecan Pie Muffins
• Cranberry Muffins
• Lemon Pound Cake

Can You Freeze Lemon Blueberry Muffins

Yes!

We make a batch of these muffins and once they cool we place in a freezer bag. Then when we get a craving for a muffin, we pull one out and allow to thaw.

Ok let us be honest, we don’t let it thaw we speed the process up by tossing in the microwave. We are not that patient!

You could also store the muffins in an airtight container or if you have a food saver machine that vacuum seals. We have used all different methods and each works like a charm.

Lemon Blueberry Muffins with Frozen Blueberries

We used organic frozen blueberries for our recipe. They were nice and plump blueberries that have the sweetness to them. Now, you can totally use fresh blueberries in these muffins if you want.

We have always preferred frozen blueberries for muffins, it’s just a taste and texture preference.

Do you Have to Thaw Frozen Blueberries for Baking

No! You totally can toss the blueberries in frozen, for a quick and easy step to the recipe.

In the recipe, you will see we add in a little flour to the blueberries. This is to help keep them from falling to the bottom of the pan. If your blueberries are not dusted in flour they will sink. Then when you bite down you will only taste plump blueberries at the bottom of your muffins. And that is seriously a sad day.

You can rinse and thaw the blueberries if you prefer. By thawing, rinsing and patting them dry you prevent the deep blue color blending into your batter. If you don’t mind the color, toss it in and fold the blueberries in.

How To Zest Lemons

The lemon zest in this recipe is going to give your lemon Blueberry muffins that citrus taste that stands out. If you don’t properly zest you can go from zingy to a sour real quick.

Learning how to properly zest a lemon or other citrus is crucial. If you start over-zesting you will pull off more than the outer layer and it will become bitter and can ruin your muffins.

How to Properly Zest a Lemon

Grab your grater or zester, and take a freshly washed lemon and slowly work at scraping against the lemon. It will begin to pull up the outer layer of the lemon. When you start to see the white move to a new area.

The white part of the lemon is bitter and you want to try and avoid scraping down to the white.

How To Make Lemon Blueberry Muffins

Ingredients for Lemon Blueberry Muffins

• 2 1/2 cups of all-purpose flour
• 1/2 teaspoon of baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons butter (softened)
• 2 eggs room temperature
• 4 tablespoons canola oil
• 1 cup granulated sugar
• 3 tablespoons lemon zest
• 4 tablespoons lemon juice (freshly squeezed)
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1 1/2 cup blueberries (frozen or fresh) + 1 teaspoon flour)

How to Make Lemon Blueberry Muffins

1. Start by preheating your oven to 425 degrees. Allow the oven to preheat at this temperature for 10 minutes or longer.
2. In a bowl, you will add your salt, flour, baking soda, and baking powder together. Whisk and set aside.
3. Add in your sugar and lemon zest to a stand mixer (or hand mixer) and blend for 30 seconds.
4. Slowly add in your butter and a tablespoon of oil one at a time, slowly incorporating it.
5. Next, toss in your eggs one at a time.
6. In a bowl blend your sour cream, buttermilk, and lemon juice together.
7. Alternate in between adding some flour mix and liquid mixture to the batter. Do this until the whole liquid mixture and flour mixture is incorporated.
8. Lastly, take your blueberries that are mixed with a teaspoon of flour into the batter. Fold the blueberries in, and then spoon into muffin tin.
9. Put in oven and bake for 10 minutes at the 425 degrees. Drop the temperature down to 400 degrees after and bake an additional 8-10 minutes. Stick a toothpick in the center and have it come out clean to know your muffins are done.

Ingredients

Makes 20 people

• 2 1/2 cups of all-purpose flour
• 1/2 teaspoon of baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 2 eggs, room temperature
• 4 tablespoons canola oil
• 1 cup granulated sugar
• 3 tablespoons lemon zest
• 4 tablespoons lemon juice, freshly squeezed
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1 1/2 cup blueberries, frozen or fresh + 1 teaspoon flour)

Equipment

• Citrus Juicer
• Lemon Zester
• Wilton Non-Stick Bakeware Muffin and Cupcake Pan

Method

1. Start by preheating your oven to 425 degrees. Allow the oven to preheat at this temperature for 10 minutes or longer.
2. In a bowl, you will add your salt, flour, baking soda, and baking powder together. Whisk and set aside.
3. Add in your sugar and lemon zest to a stand mixer (or hand mixer) and blend for 30 seconds.
4. Slowly add in your butter and a tablespoon of oil one at a time, slowly incorporating it.
5. Next, toss in your eggs one at a time.
6. In a bowl blend your sour cream, buttermilk, and lemon juice together.
7. Alternate in between adding some flour mix and liquid mixture to the batter. Do this until the whole liquid mixture and flour mixture is incorporated.
8. Lastly, take your blueberries that are mixed with a teaspoon of flour into the batter. Fold the blueberries in, and then spoon into muffin tin.
9. Put in oven and bake for 10 minutes at the 425 degrees. Drop the temperature down to 400 degrees after and bake an additional 8-10 minutes. Stick a toothpick in the center and have it come out clean to know your muffins are done.