Lemon Blueberry Muffins


Well, friends, it has been over a month since I posted a baking recipe. While I’ve enjoyed posting a few of my random dinners (and other treats), it’s time to get back to basics. Back to baking, anyway. What better way to get back to it than with a good batch of muffins?

Spring is finally here, so it’s about time I finished up the berries I’ve had frozen since last summer. Fresh fruit is just around the corner, after all, and while the blueberries won’t be here for a while yet, the strawberries will be, and I only have so much freezer space.

Muffins are a perfect solution. They’re a great way to use up some frozen berries. They’re flexible, they’re easy to grab and go, and they’re perfect any time of day. I have them for breakfast, I have them for dessert, and I have them as snacks to keep the hunger at bay just a little while longer between meals.

They’re even a comfort food, at least for me. I have fond memories — some of my earliest memories of baked goods, in fact — of enjoying a warm, tasty blueberry muffin with a little dab of butter. Mom used to get these, pretty often, as a go-to treat and breakfast item. Of course, she bought those individually-wrapped muffins in a box, where mine have a bit more work behind them.

There’s a pretty good chance that I’ll be writing a few more muffin recipes in the coming weeks. Maybe this is the start of Muffin Month? We’ll see. For now, let’s get started with a simple blueberry lemon muffin, with a cinnamon crumble topping. It actually turns out fairly close to my blueberry buckle recipe.

Two unique quirks of this muffin recipe that you might not see other places are the inclusion of both buttermilk and sour cream. The buttermilk helps bring out the tang of the lemon, and the sour cream adds moisture to the muffins without thinning out the batter too much.

If you make these, drop me a comment, I’d love to hear what you think!

Lemon Blueberry Muffins

Blueberry muffins with a hint of lemon, perfectly moist and soft for any occasion.
Servings 24 Muffins
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes


  • Stand Mixer
  • Mixing Bowls
  • Zester
  • Rubber Spatula
  • Muffin Tins
  • Muffin Cups


For the Muffins

  • Cup Blueberries Fresh or Frozen.
  • Cup Flour Plus 1Tbsp Extra.
  • 1 Tsp Baking Powder
  • ½ Tsp Baking Soda
  • ¼ Tsp Salt
  • ½ Cup White Sugar
  • ½ Cup Brown Sugar
  • 1 Tbsp Lemon Zest About two lemons worth.
  • 3 Tbsp Lemon Juice
  • 4 Tbsp Butter Softened.
  • 4 Tbsp Vegetable Oil
  • 2 Eggs
  • ½ Cup Sour Cream
  • ½ Cup Buttermilk

For the Topping

  • ½ Cup Flour
  • ¼ Cup White Sugar
  • ¼ Cup Brown Sugar
  • 1 Tsp Cinnamon
  • ¼ Cup Melted Butter


Make the Topping

  • In a bowl, combine the flour, both sugars, and cinnamon, stirring to mix.
  • Add the melted butter and combine. You can stir with a spoon or spatula, but I found working it together with my hands was the best method. Then set the topping aside.

Make the Muffins

  • Preheat oven to 400°F.
  • Wash and pat your blueberries dry. If using frozen, let them mostly thaw first.
  • Use that extra 1 Tbsp of flour to coat the blueberries by tossing them in it. This helps prevent them from sinking through the muffin batter and ending up on the bottom of the muffins.
  • In a bowl, combine the flour, baking powder, baking soda, and salt.
  • In your mixer's bowl, combine the sugars and lemon zest.
  • Add the butter and 1 Tbsp of the vegetable oil to the sugar mixture, and cream together until fluffy. Then, mix in the remaining oil.
  • Add the eggs one at a time, making sure each is well-mixed before adding the next.
  • In another bowl, mix together the buttermilk, sour cream, and lemon juice.
  • Add ⅓ of the flour mix to the mixture and fold with a rubber spatula until almost combined.
  • Add half of the buttermilk mixture and fold until almost combined.
  • Add half of the remaining flour and fold. Then, the remaining buttermilk mixture. Then, the remaining flour mixture. Fold until almost fully combined each time.
  • Add the blueberries and carefully fold them in. This will finish mixing the batter and incorporate the berries. It will look fluffed up, but be a fairly thick batter.
  • Line your muffin tins with muffin cups. Fill each cup about half way with batter.
  • Generously sprinkle the crumble topping on top of the muffin cups.
  • Bake for 12-15 minutes, or until a toothpick inserted into them comes out clean.
  • Let mostly cool, and enjoy!
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Blueberry, Cinnamon, Lemon, Muffins

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