Light and fluffy, Lemon Blueberry Muffins are easy to make and bursting with blueberries and a hint of lemon. Serve these muffins for breakfast, brunch or as a snack.
This quick and easy recipe is one of our go-to recipes when blueberries are in season. But they can also be made with frozen blueberries.
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Ingredients For Lemon Blueberry Muffins
To make this muffin recipe, you will need:
- Sour cream.
- Eggs.
- Vegetable oil.
- Lemon juice and zest.
- White sugar.
- All-purpose flour.
- Baking powder.
- Baking soda.
- Salt.
- Blueberries.
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Fresh or Frozen Blueberries?
For this recipe, we have used both fresh and frozen berries, with great results.
In the summer, when berries are in season, we will use fresh berries. During the fall, winter, and spring, we use frozen blueberries. Our favourite is frozen Canadian wild blueberries.
Tips For Making Lemon Blueberry Muffins
To get the muffins to be evenly sized, we use a medium scoop.
Don’t overbake the muffins. They are done baking when a toothpick inserted in the centre comes out clean.
Serving Lemon Blueberry Muffins
These muffins are great as part of a breakfast, especially one on the go.
They are also a good addition to a brunch. We add them to a basket with a variety of muffins, such as our Cherry Muffins.
Pair these muffins with a cup of tea or coffee for an afternoon snack.
How To Store Muffins
Once cooled, these muffins can be stored at room temperature in an air-tight container for up to three days.
To store them for a longer time, freeze them in a freezer bag or freezer-safe container. Thaw the muffins at room temperature before serving.
Lemon Blueberry Muffins
Ingredients
- 2 eggs
- ½ cup vegetable oil
- 1 lemon, juice and zest (about ¼ cup juice)
- â…“ cup sour cream
- ¾ cup white sugar
- 1¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup blueberries
Instructions
- Preheat oven to 350℉. Line a muffin tin with papers or grease.
- In a large bowl, whisk the eggs, oil, lemon juice, zest, sour cream, and sugar until smooth and blended.
- In a small bowl, stir together flour, baking powder, baking soda, and salt.
- Stir dry ingredients into the wet ingredients.
- Fold in the blueberries.
- Fill muffin tin evenly with batter.
- Bake for 22-24 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from oven and let cool 2-3 minutes in the pan before transferring to a rack to cool completely.
