Blueberry Lemon Sour Cream Muffins (Easy Recipe)

Welcome to my kitchen!

I am excited to share with you one of my favorite muffin recipes: Blueberry Lemon Sour Cream Muffins.

Bursting with the flavors of fresh blueberries and zesty lemons, these muffins are not only incredibly delicious but also super easy to make.

They are great for a quick breakfast, an afternoon snack, or even a light dessert.

I guarantee you’ll fall in love with them after just one bite.

5 Reasons You’ll Love These Blueberry Lemon Sour Cream Muffins

1. Moist and Tender: The combination of sour cream and vegetable oil in this recipe ensures that the muffins turn out moist and tender every time.
2. Bursting with Flavor: The fresh blueberries and lemon zest add a bright and refreshing flavor to the muffins, making them irresistible.
3. Easily Customizable: You can easily customize this recipe to suit your taste preferences by adding nuts, other types of berries, or even chocolate chips.
4. Simple and Quick: You can whip up a batch of these muffins in no time, making them perfect for busy mornings or unexpected guests.
5. Perfectly Portable: These muffins make a great on-the-go breakfast or snack. Just grab one and you’re ready to tackle your day.

Essential Equipment

• Muffin pan: You’ll need a standard muffin pan to bake the muffins.
• Mixing bowls: You’ll need two bowls – one large bowl for the dry ingredients and one medium bowl for the wet ingredients.
• Whisk: You’ll need a whisk to combine the wet ingredients.
• Spatula or spoon: You’ll need a spatula or spoon to gently mix the wet and dry ingredients.
• Zester: You’ll need a zester to grate the lemon zest for the recipe.

Ingredients You’ll Need

• All-purpose flour: This is the base of the muffins and provides structure and texture.
• Sugar: Sugar adds sweetness to the muffins.
• Baking powder and baking soda: These leavening agents help the muffins rise and become light and fluffy.
• Salt: Salt enhances the flavor of the muffins.
• Egg: The egg binds the ingredients together and helps the muffins rise.
• Sour cream: Sour cream adds moisture and tang to the muffins.
• Vegetable oil: Vegetable oil keeps the muffins moist and tender.
• Water: Water is added to thin out the batter and make it easier to mix.
• Lemon juice and zest: Lemon juice and zest add a bright citrus flavor to the muffins.
• Blueberries: Fresh blueberries, when baked, provide bursts of juicy sweetness in the muffins.

How To Make Blueberry Lemon Sour Cream Muffins

1. Line the muffin pan with paper liners, and preheat the oven to 400°F or 200°C.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together the egg, sour cream, vegetable oil, water, lemon juice, and zest until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
5. Toss the blueberries in a tablespoon of reserved flour and gently fold them into the batter, making sure not to overmix.
6. Spoon the batter into the prepared muffin cups, top with a few extra blueberries, and sprinkle lemon sugar on top.
7. Bake for about 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
8. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

5 Expert Tips and Tricks for The BEST Muffins

• Do not overmix the batter: Overmixing will result in tough and dense muffins. It’s okay if there are a few lumps in the batter.
• Reserve some flour to toss with the blueberries: Coating the blueberries in flour helps prevent them from sinking to the bottom of the muffins.
• Fold in the blueberries gently: When adding the blueberries to the batter, gently fold them in with a spatula instead of stirring them too vigorously.
• Use fresh blueberries: Fresh blueberries work best in this recipe, but you can use frozen blueberries as well. If using frozen blueberries, do not thaw them before adding them to the batter.
• Add lemon sugar for extra flavor: The lemon sugar topping adds an extra burst of lemon flavor and a sweet crunch to the muffins.

Uses For Blueberry Lemon Sour Cream Muffins

• Breakfast on-the-go: These muffins make a great on-the-go breakfast when you’re in a hurry.
• Afternoon snack: Enjoy the muffins with a cup of tea or coffee for a mid-day snack.
• Brunch: Serve these muffins at your next brunch party for a sweet and tangy treat.
• Dessert: Top the muffins with a dollop of whipped cream and fresh berries for a simple and light dessert.
• Gift-giving: Bake a batch of muffins as a thoughtful gift for friends or family.

Recipe Variations

• Lemon Blueberry Almond Muffins: Substitute almond flour for half of the all-purpose flour in the recipe.
• Blueberry Cream Cheese Muffins: Add a tablespoon of cream cheese to the center of each muffin before baking.
• Blueberry Lemon Streusel Muffins: Add a streusel topping made with flour, butter, sugar, and lemon zest to the muffins before baking.
• Blueberry Lemon Cornmeal Muffins: Substitute half of the all-purpose flour with cornmeal for a heartier texture.
• Blueberry Lemon Poppy Seed Muffins: Add a tablespoon of poppy seeds to the batter for a nutty crunch.

Substitutions

• All-purpose flour: You can substitute the all-purpose flour with a gluten-free flour blend or almond flour for a gluten-free version.
• Sugar: You can substitute the sugar with coconut sugar, honey, or maple syrup for a less refined sweetener.
• Sour cream: Greek yogurt or buttermilk can be used as a substitute for sour cream.
• Vegetable oil: You can use melted butter or coconut oil instead of vegetable oil.
• Blueberries: You can use other types of berries or diced fruit in place of the blueberries.

Storing, Freezing, and Reheating

• Storing: Store the muffins in an airtight container at room temperature for up to 3 days.
• Freezing: Wrap the muffins individually in plastic wrap and freeze for up to 3 months.
• Reheating: Thaw the muffins at room temperature or in the microwave, and heat them in the oven for a few minutes to freshen them up.

More Muffin Recipes You’ll Love

• Sour Cream Blueberry Muffins
• Strawberry Sour Cream Muffins
• Pineapple Sour Cream Muffins
• Peach Sour Cream Muffins
• Oatmeal Sour Cream Muffins
• Orange Sour Cream Muffins
• Gluten Free Sour Cream Muffins
• Banana Blueberry Sour Cream Muffins
• Bisquick Sour Cream Muffins
• Apricot Sour Cream Muffins
• Applesauce Sour Cream Muffins
• Zucchini Sour Cream Muffins