Blueberry Lemon Muffins

Blueberry Lemon Muffins


These Blueberry Lemon Muffins are the perfect sweet and zesty start to your day! Make a batch and save some for later.


  • 1 3/4 cup all purpose flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp sea salt

  • 1/2 cup unsalted butter (room temperature)

  • 3/4 cup packed light brown sugar

  • 2 large eggs

  • 1/2 cup sour cream 

  • 1 1/2 tsp pure vanilla extract

  • 1/4 cup milk

  • 1 tbs lemon juice

  • 1 cup blueberries

Lemon Glaze:

  • 3/4 cup confectioners sugar

  • 2 tbs fresh lemon juice

Other items

  • 12 count muffin tin

  • Stand Mixer with a Dough Hook, or use a large bowl with a wooden spoon or dough whisk


  1. Preheat oven to 425°F. Spray a 12 count muffin pan with nonstick spray or line with cupcake liners.
  2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
  3. In a separate large bowl, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed. Add the sour cream, eggs, and vanilla extract. Beat on medium speed for about 1 minute.
  4. Adding a little bit at a time, pour the dry ingredients into the wet ingredients and beat on low until just combined. Add the milk and lemon juice and continue to beat on low until combined. Gently fold in blueberries.
  5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F, then reduce the temperature to 350°F, baking for an additional 13-15 minutes or until toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the pan, then transfer for a wire rack to continue cooling.
  6. While your muffins are baking, make your lemon glaze by whisking the confectioners sugar and lemon juice together. Drizzle over slightly cooled muffins.
  7. Glazed muffins store in the refrigerator for 1 week.


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