Lemon Blueberry Muffins Recipe

Multiple lemon blueberry muffins with some sugar on top with lemon zest scattered around.

Lemon Blueberry Muffins Recipe

My easy Lemon Blueberry Muffins are the perfect combination of sweet and tangy. They keep for quite a while in the fridge, or you can freeze them for up to 3 months!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Cool Time 5

Total Time 35

Servings muffins

Calories 285kcal

Author John Kanell

Equipment

12 cup muffin tin
Muffin tin liners
Handheld electric mixer, optional

Ingredients

2⅓ cups all-purpose flour (280g)
1½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
1 cup granulated sugar (200g)
¼ cup unsalted butter melted and cooled (56g)
¼ cup vegetable oil (60mL)
2 tablespoons lemon zest
2 large eggs room temperature
1 tablespoon vanilla extract
¾ cup sour cream (180g)
¼ cup whole milk (60mL)
3 tablespoons lemon juice
1½ cups blueberries fresh or frozen, divided (210g)

Instructions

Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or spray each cavity with nonstick baking spray.
In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
In a medium mixing bowl, whisk together the sugar, butter, oil, lemon zest, eggs, and vanilla for about 1 minute until lightened in color (you can use a handheld electric mixer for this). Whisk in the sour cream, milk, and lemon juice.
Place 1¼ cup (175g) of the blueberries in a medium mixing bowl. Sprinkle 2 teaspoons of the flour mixture over the blueberries. Gently toss to combine.
Pour the wet mixture into the remaining flour mixture and gently fold together with a spatula until and only a few dry streaks of flour remain. Gently but quickly fold the blueberry mixture into the batter.
Divide the batter equally amongst the 12 muffin cups. (The cups will be completely full and slightly mounded.)
Press a few of the remaining ¼ cup (35g) of blueberries into the top of each muffin. For a sweet finish, sprinkle more granulated sugar all over the tops of the muffins, if you like.
Bake for 10 minutes, then decrease the oven temperature to 375°F and continue to bake for another 10 to 12 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool in the pan for 5 minutes then place them on a wire rack to cool completely.

Notes

Weigh the ingredients. For the best lemon blueberry muffins recipe, use a kitchen scale to weigh the flour and sugar to avoid accidentally using too much. Using too much flour is a common error that leads to dry baked goods. Using too much sugar can cause the muffin tops to spread too much. If you don’t have a scale, spoon the ingredients into the measuring cup and level off the top with a knife. Be sure to fluff the flour up first.
Use room temperature ingredients. Using room-temperature eggs, sour cream, and milk will make it easier for them to incorporate into a cohesive muffin batter. Set these items out at least 30 minutes before mixing your batter.
Don’t overmix the batter. Over-mixing will cause the gluten to over-develop, yielding tough lemon blueberry muffins. Stop when the flour is just incorporated. A few little lumps in the batter are okay.
Bake at a high temperature to start for tall muffin tops. Starting the muffins off at a high temperature will cause them to puff up, which will give the muffins that beautiful, tall bakery-style look. Dropping the temperature during the bake ensures the muffins bake evenly without browning too much on the outside or drying out.

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