Full of fresh blueberries and tangy lemon zest, these Blueberry Muffins with Sour Cream are a delicious recipe to enjoy for breakfast! Make a big batch of these moist blueberry muffins on the weekends and enjoy them throughout the week!
If you like these muffins, you'll love my blueberry muffins with self rising flour too!
Muffins are one of those things that are so much better made from home. Don't get me wrong, I love a big bakery style muffin, but I find the best blueberry muffins are made right in my own kitchen! These muffins are best enjoyed with a piping hot cup of coffee and some delicious, melted butter. The perfect breakfast!
Don't forget to check out some other amazing muffin recipes!
- Sourdough Blueberry Muffins
- Pumpkin Oatmeal Muffins
- Blueberry Banana Muffins
- Lemon Poppy Seed Sourdough Muffins
- Vanilla Muffins
- Sourdough Corn Muffins
- Sourdough Chocolate Chip Muffins
Jump to:
- Why You'll Love These Blueberry Lemon Muffins:
- Ingredients You'll Need to Make Sour Cream Blueberry Muffins
- How To Make Lemon Blueberry Muffins With Sour Cream
- Lemon Blueberry Muffins Recipe Tips and Tricks
- Storing Lemon Blueberry Muffins with Sour Cream
- Blueberry Lemon Muffin Recipe Variations
- Other Recipes To Try!
- 📖 Recipe
Why You'll Love These Blueberry Lemon Muffins:
- These muffins are a great make ahead breakfast! Bake up a big batch on Sunday and then enjoy them throughout the week. Pop one in the oven to heat it through and slather with butter. A delicious grab and go breakfast on busy mornings!
- These muffins are easy to make! The muffins are made by hand, so you don't have to break out any equipment to make these. Just like these blueberry muffins with pancake mix, these muffins could not be easier to make!
- They are full of bright flavors! Lemon juice, lemon zest, and tangy blueberries give these muffins a kick that you can't get from regular blueberry muffins!
Ingredients You'll Need to Make Sour Cream Blueberry Muffins
- 2 cups of all purpose flour. Use a combination of whole wheat flour and white flour for a heartier muffin.
- Baking powder and baking soda. This will create jumbo blueberry muffins instead of small ones.
- 1 stick of butter, melted. Vegetable oil or coconut oil can be used.
- Granulated sugar, to sweeten the muffins.
- Sour cream. Full fat is best. Fat free or low fat tends to be a little too watery.
- A cup of milk. Whole milk, almond milk, soy milk, or your favorite nondairy milk would work.
- 2 large eggs.
- Fresh or frozen blueberries.
- The juice and zest of one lemon.
How To Make Lemon Blueberry Muffins With Sour Cream
Preheat the oven to 400 degrees.
Add the blueberries to a small bowl and mix with one tablespoon of flour. Set that aside.
In a medium bowl, add the flour, baking soda, and baking powder. Mix to the flour mixture together to combine and set that aside.
In a large bowl, add the sugar and melted butter. Add the eggs, sour cream, milk, lemon juice, and lemon zest. Mix well to combine.
Add the dry ingredients to the wet ingredients and mix until just combined. The batter will not be smooth, it’s ok if there are a few lumps.
Add the blueberries to the batter and mix again until just combined.
Line a muffin pan with the paper liners. Scoop equal amounts of batter into the muffin tins.
Bake for 20-22 minutes or until a toothpick is inserted and comes out clean.
Allow the muffins to cool slightly on a wire rack and serve.
Lemon Blueberry Muffins Recipe Tips and Tricks
- Use a measuring cup or an ice cream scoop to evenly scoop the muffin batter into the cupcake liners.
- Add a brown sugar streusel! If you want to make these blueberry sour cream muffins to the top of the muffins to make them even more decadent, add a streusel topping like the one on this banana bread recipe!
- Not a lemon fan? Replace the lemon zest and lemon juice with one teaspoon vanilla extract instead.
- Want to reduce waste? Use reusable muffin cups instead of disposable muffin cups. Kids will love the bright colors of these muffins!
- Use a mini muffin pan to make these into mini muffins. Divide batter into small muffin tin instead and bake for 12-15 minutes.
Storing Lemon Blueberry Muffins with Sour Cream
Once the muffins are cooled, place them in an airtight container and keep them on the counter for 3-4 days. It's best to keep the muffins at room temperature. Do not place the muffins the in the refrigerator as that will cause them to go stale quickly.
Can You Freeze Lemon Blueberry Muffins?
Yes! Lemon blueberry muffins freeze really well, so they are perfect for meal prep or saving leftovers. Just let the muffins cool completely, then wrap each one tightly in plastic wrap or store them in an airtight freezer-safe container. They’ll stay fresh in the freezer for up to 3 months.
How to freeze without getting soggy:
The best way is to let them thaw at room temperature while still wrapped, this keeps condensation from soaking into the muffins. For a warm muffin, unwrap it first and microwave for 15–20 seconds or pop it in a low oven for a few minutes. Don’t defrost them in the fridge though, which can make muffins damp and dense.
Blueberry Lemon Muffin Recipe Variations
Yes! If you don't have sour cream, Greek yogurt will work the same as sour cream. You can use plain yogurt or blueberry yogurt to enhance the blueberry flavor.
Fresh blueberries can be substituted for frozen blueberries if it's not the time of year for fresh blueberries. You can also add chocolate chips and a combination of fresh berries.
📖 Recipe
Blueberry Lemon Muffin Recipe with Sour Cream
Equipment
Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoon Baking Powder
- ½ cup Butter Melted, 1 stick
- 1 cup Sugar
- 1 cup Sour Cream Full Fat
- 1 cup Whole Milk
- 2 Eggs
- 1 ½ cups Blueberries
- 1 Lemon Zest and juice
Instructions
- Preheat the oven to 400 degrees.
- Add the blueberries to a small bowl and mix with one tablespoon of flour. Set that aside.
- In a medium bowl, add the flour, baking soda and baking powder. Mix to the flour mixture together to combine and set that aside.
- In a large bowl, add the sugar and melted butter. Add the eggs, sour cream, milk, 2 teaspoons of lemon juice, and lemon zest. Mix well to combine.
- Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. The batter will not be smooth, it’s ok if there are a few lumps left.
- Add the blueberries to the batter and mix again until just combined.
- Line a muffin pan with the paper liners. Scoop equal amounts of batter into the muffin tins.
- Bake for 20-22 minutes or until a toothpick is inserted and it comes out clean.
- Allow the muffins to cool slightly on a wire rack and serve.
Video
Notes
- Use a measuring cup or an ice cream scoop to evenly scoop the muffin batter into the cupcake liners.
- Not a lemon fan? Replace the lemon zest and lemon juice with one teaspoon vanilla extract instead.
- Want to reduce waste? Use reusable muffin cups instead of disposable muffin cups. Kids will love the bright colors of these muffins!
- Use a mini muffin pan to make these into mini muffins. Divide batter into small muffin tin instead and bake for 12-15 minutes.
Nancy Dixon says
The pancake in a cup was wonderful. I tried for the first time today. My daughter is staying with us for the time being after her surgery. She does not like to cook. She liked the pancake, and thought it would be easy to do. Thank you.
lynnswayoflife says
I am so glad you enjoyed it!