If there’s one muffin that never goes out of style, it’s this Lemon Blueberry Muffin. Bright, tangy lemon flavor meets sweet, juicy blueberries for a treat that’s both familiar and a little bit fancy. These muffins have a soft, buttery crumb and a sweet lemon glaze that brings it all together. Whether you’re hosting brunch, packing a quick breakfast, or treating yourself with your afternoon coffee, these muffins are a keeper.
This easy muffin recipe comes together with everyday pantry staples and frozen blueberries, so you don’t need to wait for summer to enjoy them. And with their fresh citrus flavor and tender texture, you might just find yourself making them on repeat.
Ingredients
For the Muffins:
- All-purpose flour – No sifting needed!
- Granulated sugar
- Unsalted butter – You can use salted butter, but then skip adding any more salt to the batter.
- Eggs – Large eggs are fine, extra large will also work.
- Grated lemon zest & juice – You’ll need fresh lemons to get the zest and juice. 1 large lemon should be fine.
- Salt
- Vanilla extract – Real or artificial extract is fine in this recipe.
- Baking powder & baking soda
- Sour cream – Use whole fat sour cream.
- Whole milk – You could use half and half cream if you want extra rich muffins.
- Frozen blueberries – Fresh would also work.
For the Glaze:
- Powdered sugar
- Unsalted butter
- Fresh lemon juice
How To Make Lemon Blueberry Muffins
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with silicone muffin liners. I love these liners because they’re reusable, nonstick, and make cleanup a breeze. Set the muffin tin on a baking sheet, which I always use to catch spills or overflow and to help distribute heat more evenly for consistent baking.
In a medium mixing bowl, combine one-fourth cup of the flour with one-fourth cup of the sugar. Add two tablespoons of softened butter and use your fingertips to rub it in until the mixture looks like damp sand. This will be your crumb topping. Set it aside.
In a large mixing bowl, cream together the remaining 3/4 cup of sugar and 2/3 cup of butter using an electric hand mixer. Mix until the butter is pale and fluffy, which takes about three to four minutes. Scrape down the sides of the bowl with a rubber spatula to make sure everything is well blended. Add the eggs one at a time, mixing just until combined. Stir in the lemon zest, lemon juice, salt, and vanilla extract.
In another clean bowl, whisk together the remaining one and three-fourths cups of flour with the baking powder and baking soda. In a small bowl or liquid measuring cup, stir together the sour cream and milk.
Add the dry ingredients to the butter mixture in three batches, alternating with the sour cream mixture. Use the hand mixer on low speed or a sturdy wooden spoon to combine. Mix just until everything comes together; it’s okay if there are a few lumps.
Toss the frozen blueberries with the reserved two tablespoons of flour to prevent them from sinking. Fold them gently into the batter using a silicone spatula, being careful not to overmix.
Scoop the batter into the prepared muffin liners using a large cookie scoop or an ice cream scoop to keep portions even. Fill each liner about three-fourths full. Sprinkle the crumb topping evenly over the muffins, about one and a half teaspoons per muffin.
Bake the muffins at 400 degrees for five minutes. Without opening the oven, reduce the temperature to 375 degrees and continue baking for twelve more minutes. Use a cake tester to test doneness. I prefer it over a toothpick because it’s reusable and gives a cleaner check to see if the muffins are done; it should come out clean from the center. Let the muffins cool in the pan for fifteen minutes on a wire rack, which I always use because it allows air to circulate around the muffins, preventing soggy bottoms.
While the muffins are cooling, make the glaze. In a medium bowl, whisk together the powdered sugar, melted butter, and two tablespoons of lemon juice. If the glaze is too thick, add a little more lemon juice, half a teaspoon at a time, until it’s easy to drizzle.
Once the muffins are cool, gently loosen them from the pan using a butter knife or offset spatula. Drizzle the glaze over each muffin and serve them warm or at room temperature.
Chef Jenn’s Tips
- If you like a tangier punch, add a tablespoon of lemon zest to the glaze.
- These muffins freeze beautifully; just skip the glaze until after thawing.
- Toss the blueberries with flour to keep them from sinking, especially if using frozen berries.
Recommended
Serving Suggestions
Pair these muffins with a fresh fruit salad, scrambled eggs, or a creamy latte for a dreamy weekend breakfast spread.
Storage
Store any leftovers in an airtight container at room temperature for up to three days. You can also freeze the muffins, tightly wrapped, for up to two months. Reheat them in the microwave for about fifteen seconds and drizzle with fresh glaze if desired.
Lemon Blueberry Muffins
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 2 tbsp all-purpose flour
- 1 cup granulated sugar divided
- 2/3 cup unsalted butter softened
- 2 tbsp unsalted butter softened
- 2 large eggs at room temperature
- 3 Tbsp. lemon zest grated
- 4 tsp. fresh juice from 6 medium lemons
- 3/4 tsp. table salt
- 1/2 tsp. vanilla extract
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup sour cream at room temperature
- 1/4 cup whole milk at room temperature
- 1 cup blueberries frozen
For the Glaze:
- 1 1/2 cups powdered sugar unsifted
- 1 Tbsp. unsalted butter melted
- 2 to 3 Tbsp. lemon juice fresh, divided (from 1 medium lemon)
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a muffin tin with liners. In a medium bowl, combine one-fourth cup flour and one-fourth cup sugar. Work in two tablespoons of softened butter with your fingers until crumbly. Set aside.
- Cream the remaining sugar and butter in a large bowl with an electric mixer until light and fluffy. Add the eggs one at a time, then stir in lemon zest, lemon juice, salt, and vanilla.
- In a separate bowl, whisk the rest of the flour, baking powder, and baking soda. Combine the sour cream and milk in another bowl. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream mixture, mixing gently.
- Toss the blueberries with reserved flour, then fold into the batter. Spoon the batter into the liners, top with the crumb topping, and bake for five minutes. Lower the oven to 375 degrees and bake for another twelve minutes. Cool in the tin.
- Whisk the glaze ingredients and drizzle over the muffins before serving.
Notes
Chef Jenn’s Tips
- If you like a tangier punch, add a tablespoon of lemon zest to the glaze.
- These muffins freeze beautifully; just skip the glaze until after thawing.
- Toss the blueberries with flour to keep them from sinking, especially if using frozen berries.