Sink your teeth into these bright and vibrant flavored lemon blueberry muffins. This lemon blueberry muffin recipe is so easy to follow, that you can have homemade muffins ready in no time. Tender and light lemon muffins with stunning blueberries in each bite.
If you were to ask me my favorite muffin flavor, it would either be a pumpkin muffin or lemon blueberry. Depending on the time of year depends on what I will say.
Lemon blueberry muffins with buttermilk offer such a rich and tender texture. The buttermilk paired with the sour cream really makes these muffins moist and so tender.
If you prefer a more savory side, try my muffin egg omelets!
The Best Lemon Blueberry Muffins
I grabbed all my supplies the other day and decided to make up some of these lemon blueberry muffins with frozen blueberries.
We picked up a few bags of blueberries on sale the other week and was itching to use them up. I handed him a bowl with some supplies to let him stay busy as I prepped my muffin mixture.
Once the batter was made he eagerly assisted in laying out the muffin liners and I spooned up all the batter. I did a handful of regular size muffins and then I took my mini muffin pan and added more into those.
He loves bite-size muffins so I wanted to have some bite-size ones on hand for his little fingers. Try my lemon poppy seed muffins as well.
Better Than Bakery Lemon Blueberry Muffins
These muffins truly look and taste as they came right from a bakery. I personally think they taste better than a bakery!
With fresh lemon zest, and lemon juice they are bound to be winners. This is the tried and true recipe I have made for years. You can say these easy lemon Blueberry muffins made with sour cream are a staple.
More Favorite Desserts To Make
Can You Freeze Lemon Blueberry Muffins
Yes!
I make a batch of these muffins and once they cool I place in a freezer bag. Then when I get a craving for a muffin, I pull one out and allow to thaw.
Ok let me be honest, I don’t let it thaw I speed the process up by tossing in the microwave. I am not that patient!
You could also store the muffins in an airtight container or if you have a food saver machine that vacuum seals. I have used all different methods and each works like a charm.
Lemon Blueberry Muffins with Frozen Blueberries
I used organic frozen blueberries for my recipe. They were nice and plump blueberries that have the perfect sweetness to them. Now, you can totally use fresh blueberries in these muffins if you want.
I have always preferred frozen blueberries for muffins, it’s just a taste and texture preference.
Do you Have to Thaw Frozen Blueberries for Baking
No! You totally can toss the blueberries in frozen, for a quick and easy step to the recipe.
In the recipe, you will see I add in a little flour to the blueberries. This is to help keep them from falling to the bottom of the pan. If your blueberries are not dusted in flour they will sink. Then when you bite down you will only taste plump blueberries at the bottom of your muffins. And that is seriously a sad day.
You can rinse and thaw the blueberries if you prefer. By thawing, rinsing and patting them dry you prevent the deep blue color blending into your batter. If you don’t mind the color, toss it in and fold the blueberries in.
How To Zest Lemons
The lemon zest in this recipe is going to give your lemon Blueberry muffins that citrus taste that stands out. If you don’t properly zest you can go from zingy to a sour real quick.
Learning how to properly zest a lemon or other citrus is crucial. If you start over-zesting you will pull off more than the outer layer and it will become bitter and can ruin your muffins.
How to Properly Zest a Lemon
Grab your grater or zester, and take a freshly washed lemon and slowly work at scraping against the lemon. It will begin to pull up the outer layer of the lemon. When you start to see the white move to a new area.
The white part of the lemon is very bitter and you want to try and avoid scraping down to the white.
How To Make Lemon Blueberry Muffins
Ingredients for Lemon Blueberry Muffins
- 2 1/2 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter (softened)
- 2 eggs room temperature
- 4 tablespoons canola oil
- 1 cup granulated sugar
- 3 tablespoons lemon zest
- 4 tablespoons lemon juice (freshly squeezed)
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 1/2 cup blueberries (frozen or fresh) + 1 teaspoon flour)
How to Make Lemon Blueberry Muffins
- Start by preheating your oven to 425 degrees. Allow the oven to preheat at this temperature for 10 minutes or longer.
- In a bowl, you will add your salt, flour, baking soda, and baking powder together. Whisk and set aside.
- Add in your sugar and lemon zest to a stand mixer (or hand mixer) and blend for 30 seconds.
- Slowly add in your butter and a tablespoon of oil one at a time, slowly incorporating it.
- Next, toss in your eggs one at a time.
- In a bowl blend your sour cream, buttermilk, and lemon juice together.
- Alternate in between adding some flour mix and liquid mixture to the batter. Do this until the whole liquid mixture and flour mixture is incorporated.
- Lastly, take your blueberries that are mixed with a teaspoon of flour into the batter. Fold the blueberries in, and then spoon into muffin tin.
- Put in oven and bake for 10 minutes at the 425 degrees. Drop the temperature down to 400 degrees after and bake an additional 8-10 minutes. Stick a toothpick in the center and have it come out clean to know your muffins are done.
(or hand mixer) and blend for 30 seconds.
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Lemon Blueberry Muffins
Ingredients
- 2 1/2 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter softened
- 2 eggs room temperature
- 4 tablespoons canola oil
- 1 cup granulated sugar
- 3 tablespoons lemon zest
- 4 tablespoons lemon juice freshly squeezed
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 1/2 cup blueberries frozen or fresh + 1 teaspoon flour)
Instructions
- Start by preheating your oven to 425 degrees. Allow the oven to preheat at this temperature for 10 minutes or longer.
- In a bowl, you will add your salt, flour, baking soda, and baking powder together. Whisk and set aside.
- Add in your sugar and lemon zest to a stand mixer (or hand mixer) and blend for 30 seconds.
- Slowly add in your butter and a tablespoon of oil one at a time, slowly incorporating it.
- Next, toss in your eggs one at a time.
- In a bowl blend your sour cream, buttermilk, and lemon juice together.
- Alternate in between adding some flour mix and liquid mixture to the batter. Do this until the whole liquid mixture and flour mixture is incorporated.
- Lastly, take your blueberries that are mixed with a teaspoon of flour into the batter. Fold the blueberries in, and then spoon into muffin tin.
- Put in oven and bake for 10 minutes at the 425 degrees. Drop the temperature down to 400 degrees after and bake an additional 8-10 minutes. Stick a toothpick in the center and have it come out clean to know your muffins are done.
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Nutrition
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Citrus Zester Grater
Easy Grip Citrus Zester,Manual Citrus Press Juicer
How much is the Zest of 1 Lemon
If you have a medium size lemon you will find you get around 1-1 ½ tablespoon of zest per lemon. I always buy a few extra lemons to have on hand just to ensure I get enough zest and juice needed for the recipe.
How much Lemon Juice per lemon
For freshly squeezed lemon juice you range around 3 tablespoons per lemon.
Now if your store has the larger size lemons you can get a lot more juice from one lemon. Ours just had the small to medium size.
Is Lemon Zest Healthy
Lemon zest is bold, vibrant and packed full of citrus flavor. But it doesn’t end there. Lemon zest has calcium, potassium, and even Vitamin C within. Lemons in generally are great for your immunity, skin, and even hair.
Frozen Blueberries Offer More Nutritional Value
There was research was done that showed frozen blueberries can offer more nutritional value than fresh, believe it or not. It is said they offer more disease-fighting antioxidants compared to fresh.
When I read this I was shocked! I would have assumed the freezing process would have lessened the antioxidant value.
Frozen blueberries are picked at the peak of nutrition and they are frozen which preserves all the glorious benefits from those deep blueberries.
You will find fresh blueberries sold, sometimes are picked too soon so they don’t offer as many nutritional benefits. You still gain a lot from these berries fresh or frozen.
As you can see this recipe is easy to make and the end result of fresh homemade blueberry muffins is phenomenal!
Plus the health benefits from the lemon and blueberries aren’t bad either! Take these as a grab and go breakfast, pack for lunch, or even a midnight snack. These muffins are crowd worthy and will always win over people’s hearts by the bold and colorful presentation.
More Tools Used to Make These Blueberry Lemon Muffins
Here are a few more of my items I used to make my blueberry lemon muffins with. These spatula scrapers are amazing, I have used them for years, and they last. This is the stand mixer I own, I have had it for over 10 years now and it is still going strong, totally worth investing in!
KitchenAidAmazonBasics Nonstick Carbon Steel Muffin PanWilton Elegance Cupcake LinersBonBon Heat Resistant 4pcs Silicone Spatula Scraper
Comments & Reviews
Ruth says
You forgot the eggs in the recipe
Kelsey says
Oh my thank you!!