Lemon-Blueberry Muffins


My husband loves blueberry muffins and he said these were the BEST he ever tasted. I don’t eat blueberry muffins often or blueberries at all but when I tasted these I was pleasantly surprised. These taste just like the store bought if not better. The kicker, this recipe is SO easy!

Print Recipe

Lemon-Blueberry Muffins

Course Breads & Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup sour cream
  • 1 egg slightly beaten
  • 1/2 cup milk
  • 6 tbsp butter melted
  • 1 tsp grated lemon peel
  • 2 tsp lemon juice


  1. Preheat oven to 400° F and line a 12-cup muffin pan with liners.

  2. In a medium bowl combine flour, sugar, baking powder and salt, mix well.

  3. Take 3 tbsp of the flour mixture and toss into a separate small bowl with the blueberries; coating them well.

  4. In a large bow, whisk the sour cream, egg, milk, butter, lemon zest and lemon juice. Add the flour mixture to this bowl; mix until just moistened. Gently fold in blueberries.

  5. Spoon heaping spoon fulls of batter into the prepared muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

  6. Place muffins on a cooling rack and serve warm or at room temperature.

Recipe Notes

For mini muffins, use miniature muffin cups that hold just a spoonful of batter. They will bake in 10 minutes.

If there’s a recipe you would like me to share or remake please let me know!

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