Soft and moist lemon blueberry muffins with sour cream have a tender texture and bright flavor with bursts of juicy blueberries in every bite. Drizzled with a sweet lemon glaze for a bakery-style finish!
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Lemon Blueberry Muffins with Sour Cream
These lemon blueberry muffins with sour cream are a soft and tender breakfast treat, with bright citrus flavor in every bite. They’re easy to make and the sour cream keeps them incredibly moist, and the sweet and tangy glaze on top makes them irresistible!
I love a classic blueberry muffin or slice of blueberry coffee cake, but there’s something about fresh blueberries and lemon zest together that tastes like spring and summer. The glaze even reminds me of my favorite lemon poppy seed bread, the perfect finishing touch.
Ingredients
Find the full printable recipe with specific measurements below.
- Lemons: Fresh lemons are key for that bright citrus flavor. Use both the zest and juice and skip the bottled kind for best results.
- Vegetable oil: Oil keeps these muffins extra moist and tender. You can swap in melted butter if preferred, just let it cool slightly before mixing.
- Blueberries: Both fresh and frozen blueberries work well. If using frozen, don’t thaw them first or they’ll release too much juice.
- Sour cream: This is the secret to soft, tender muffins. You can also use plain Greek yogurt as a substitute.
How to Make Lemon Blueberry Muffins
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