How to Make Lemon Blueberry Muffins
Whisk the flour, baking powder, and salt in a large bowl.
In a separate bowl, whisk the milk, vegetable oil, egg, sugar, lemon juice, vanilla, lemon zest, and sour cream until smooth. Pour the wet mixture into the dry ingredients and stir just until you stop seeing dry flour (overmixing is what makes muffins tough). Gently fold in the fresh blueberries with a spatula.
Line a muffin tin with paper liners, then fill each one about 2/3 full. I like to press a few extra blueberries on top so you get those juicy bursts in every bite.
Bake until the tops look set and spring back when you lightly tap them (a toothpick should come out mostly clean, with a few moist crumbs).
I love these muffins plain, but if you want them to feel a little bakery-style, whisk up the quick lemon glaze and drizzle it over the tops.
Let the muffins cool on a wire rack so air can circulate underneath and they cool evenly (no soggy bottoms).
Lemon Glaze
This simple glaze is optional, but I highly recommend it! It adds just the right touch of sweetness to balance the bright citrus flavor.
Stir together ½ cup powdered sugar with ½ to 1 Tablespoon lemon juice until smooth. For a more classic powdered sugar glaze, use milk instead of lemon juice.
Recipe Tips
- Prevent blueberries from sinking: Toss fresh or frozen berries with 1 Tablespoon of flour before folding into the batter.
- Zest like a pro: Use a microplane or fine zester for best results.
- Don’t overfill: Fill muffin cups about ⅔ full to avoid overflowing while baking.
- Add texture: Sprinkle coarse sugar or a simple crumble topping before baking for a sweet, crunchy finish.
- Cool before glazing: Let the lemon blueberry sour cream muffins cool completely so the glaze doesn’t melt off.
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