lemon blueberry muffins
Easy and moist lemon blueberry muffins made with sour cream, bursting with fresh blueberries and a zesty lemon flavor. Perfect for breakfast or brunch!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 tablespoon lemon zest from 1 large lemon
- 2 tablespoons fresh lemon juice from 1 large lemon
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups sour cream
- 4 cups all purpose flour
- 2 cups blueberries fresh or frozen
- 0.75 cup powdered sugar
- 2 tablespoons lemon juice for glaze, adjust quantity as needed
Instructions
Preparation Steps
- Preheat oven to 375°F. Line muffin pans with paper baking cups. This recipe makes about 28 muffins; halve the recipe for a smaller batch.
- Using a hand mixer, beat eggs for 1-2 minutes until thick and frothy. Add sugar and oil; beat until creamy. Stir in lemon zest, lemon juice, vanilla extract, baking soda, and salt.
- Mix in sour cream, then gently fold in flour using a wooden spoon until just combined; batter will be slightly lumpy. Fold in blueberries carefully.
- Fill muffin cups 3/4 full with batter.
- Bake muffins for 18-22 minutes until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the optional glaze, whisk powdered sugar and lemon juice together until smooth. Drizzle over cooled muffins.
- Store muffins in an airtight container for up to 3 days or freeze for up to one month.
Notes
These muffins are best enjoyed fresh but can be stored or frozen for later. The glaze adds a nice citrusy finish but can be omitted if desired.