If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
10 mins
total:
55 mins
Servings:
16
Yield:
16 muffins
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.

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  • Sift flour, baking powder, baking soda, and salt together in a bowl.

  • Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.

  • Fill muffin cups 3/4 full of batter.

  • Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Nutrition Facts

265 calories; protein 4.6g 9% DV; carbohydrates 39.7g 13% DV; fat 10.1g 16% DV; cholesterol 46.4mg 16% DV; sodium 339mg 14% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/10/2019
Perfect!! It is blueberry season here in Michigan and this is the third blueberry muffin recipe I used in the past week. They are definitely the best! My family loved them and agreed they were bakery quality. They were moist with the perfect amount of lemon taste. I added a lemon glaze (lemon juice & powdered sugar) to add a bit more sweetness. Yum! Read More
(5)
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/10/2019
Perfect!! It is blueberry season here in Michigan and this is the third blueberry muffin recipe I used in the past week. They are definitely the best! My family loved them and agreed they were bakery quality. They were moist with the perfect amount of lemon taste. I added a lemon glaze (lemon juice & powdered sugar) to add a bit more sweetness. Yum! Read More
(5)
Rating: 5 stars
02/29/2020
Love these muffins. I added a teaspoon of lemon juice to the batter because we love lemon. They were really good. Read More
(3)
Rating: 5 stars
12/18/2019
Yummy! Made them with my grandson who loves lemon blueberry. Turned out moist and tasty. Read More
(1)
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Rating: 4 stars
02/07/2020
I followed the recipe and would not change a thing. I did use a Meyer lemon and it gave it an extra sweet boost. Read More
(1)
Rating: 5 stars
03/15/2020
Wonderful recipe. I threw in lemon juice and they were so delicious. Read More
(1)
Rating: 4 stars
05/05/2020
add more lemon a lil juice Read More
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Rating: 5 stars
06/06/2020
Used fresh blueberries instead of frozen. My 13 year old son and I made these together. They are delicious. Read More
Rating: 5 stars
06/04/2020
Best muffins EVER! ALTERED: I used 1 cup of coconut flour and 2 cups of unbleached white flour. I added the juice of one lemon to the milk. Read More
Rating: 5 stars
03/23/2020
Turned out great! Used fresh blueberries and topped with simple lemon icing. Had enough for 12 muffins and a 9x5" loaf. Will make again! Read More