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An overhead shot of the blueberry muffins with sour cream.
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5 from 59 votes

Blueberry Lemon Muffin Recipe with Sour Cream

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!
Prep Time5 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 282kcal
Author: Lynn Polito

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.

Nutrition

Calories: 282kcal | Carbohydrates: 38g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 248mg | Potassium: 116mg | Fiber: 1g | Sugar: 20g | Vitamin A: 440IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 1mg