These lemon blueberry muffins are the ultimate summer treat!

Wonderfully dense with a tender crumb, they’re loaded with juicy blueberries and tart lemon.

These hearty muffins are light and refreshing! And they’re insanely moist.

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Pair these lemon blueberry muffins with your morning coffee or tea for the most satisfying summer breakfast.

Easy Lemon Blueberry Muffins

These lemon blueberry muffins are unbelievably delicious.

There’s something so special about the combination of sweet and tart berries and zingy lemon.

And I just love how easy they are to pack and devour on the go! Perfect for busy mornings.

Last and most importantly, these are embarrassingly easy to make!

Sure, it’s a bit more complex than using a boxed muffin mix, but I’d still consider it a beginner-friendly recipe.

Oh, and if you want even more citrus-berry goodness, check out this recipe for lemon blueberry bread with lemon glaze!

Ingredients

All-Purpose Flour – the base of the batter that gives the muffins a tender crumb. Be sure to measure it accurately and sift it for the best results.
Baking Powder and Baking Soda – the leavening agents that make the batter rise.
Granulated Sugar – to sweeten the muffins.
Salt – to contrast the sweetness.
Milk and Sour Cream – provide moisture and richness to the muffins.
Butter – it adds richness.
Eggs – they bind the ingredients together. Be sure the eggs are at room temperature, so they’ll mix well with the other ingredients.
Lemon Zest – it gives the cupcakes that zesty lemon flavor. But unlike lemon juice, lemon zest doesn’t add tartness.
Blueberries – either fresh or frozen work fine. There’s no need to thaw the frozen berries beforehand – just add them to the batter directly.

How to Make Lemon Blueberry Muffins

I know I said these aren’t as easy as using a boxed mix, but I think you’ll agree that they’re still pretty effortless!

Step 1: Sift the dry ingredients.

This is crucial if you don’t like big lumps in your batter.

Step 2: Combine the sugar and wet ingredients.

In a separate bowl, beat together the sugar, milk, sour cream, butter, eggs, and lemon zest.

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Step 3: Combine the dry and wet ingredients.

Be careful when mixing, as you don’t want to overdo it. An overmixed batter will yield tough and rubbery muffins.

The batter should be thick and scoopable, and a few small lumps are okay.

Gently mix in the blueberries right before scooping.

Step 4: Bake the muffins.

Scoop the batter into a lined muffin tin and bake for 30-35 minutes at 350 degrees Fahrenheit.

Tips for the Best Muffins

Measure the flour accurately with a kitchen scale. Putting too much flour in the batter is the number one culprit of tough muffins. Yikes!
- You’ll get too much by scooping the flour and packing it into a measuring cup.
- Instead, I’ve included the flour’s measurement in grams in the recipe for your reference. 🙂
If you don’t have a kitchen scale, use the spoon and level method to measure the flour. Use a spoon to place the flour in the measuring cup and level it off with the back of a knife. Don’t pack it in!
Do not overmix the batter; otherwise, your muffins will be dense and rubbery. I like to use an electric mixer to beat the wet ingredients and then a rubber spatula when combining the wet and dry. That way, I’m able to control how much I mix.
Stop mixing as soon as you no longer see streaks of flour. Then, gently mix in the blueberries, careful not to pop them. Overmixing will cause the batter to bleed.
Use a cookie scoop to fill the muffin liners, so the muffins are even in size. This is the key to keeping them all perfect!
Since you’re already using a lemon for its zest, you might as well use the juice, too! Make a quick glaze with the strained liquid and powdered sugar to make them extra lemony.
Swap out the sour cream for plain Greek yogurt. They’ll be just as tender and slightly healthier too!
You can use either fresh or frozen berries for this recipe. Don’t thaw if using frozen. You can also try other berries, like blackberries and raspberries.
Lightly coat the berries in flour to keep them from sinking to the bottom of the muffins. Just a tablespoon will do.
Use the same recipe to make mini muffins. Just use a mini muffin tin and bake for 9-11 minutes.
If you want your muffins to have crisp edges, grease the tin with oil instead of lining it with cupcake liners. Sprinkle them with crystallized sugar, and the top will have a lovely crunch.

How to Store Muffins

Store muffins in an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to a week.

For a longer lifespan, wrap the muffins in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months.

Set them out on the counter to thaw for 3 hours and reheat in the microwave until warm.

More Muffin Recipes You’ll Love

To Die For Blueberry Muffins
Banana Chocolate Chunk Muffins
Bisquick Banana Muffins
Starbucks Pumpkin Muffins
Bisquick Chocolate Chip Muffins