World's Best Lemon Blueberry Muffins


These lemon blueberry muffins are made with sour cream for super moist and not overly sweet results. I love this recipe!

close up view of Lemon Blueberry Muffins on a glass platter
Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
10 mins
Total Time:
55 mins
16 muffins


  • 3 ¼ cups all-purpose flour

  • 4 teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 ⅓ cups white sugar

  • 1 ¼ cups milk

  • 1 cup sour cream

  • ½ cup melted butter

  • 2 large eggs

  • 1 tablespoon lemon zest

  • 1 ½ cups frozen blueberries


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

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

  3. 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.

  4. Fill muffin cups 3/4 full of batter.

  5. Bake in the preheated oven until golden brown and tops spring back when lightly pressed, about 30 to 35 minutes. Let cool for 10 minutes.

Nutrition Facts (per serving)

265 Calories
10g Fat
40g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 265
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 46mg 15%
Sodium 339mg 15%
Total Carbohydrate 40g 14%
Dietary Fiber 1g 4%
Total Sugars 19g
Protein 5g
Vitamin C 1mg 5%
Calcium 117mg 9%
Iron 2mg 8%
Potassium 96mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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