Sweet, slightly tart, wonderful! The lemon glaze on these blueberry muffins really puts them over the top!
If you’re looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!
Perfect!! It is blueberry season here in Michigan and this is the third blueberry muffin recipe I used in the past week. They are definitely the best! My family loved them and agreed they were bakery quality.
Love these muffins. I added a teaspoon of lemon juice to the batter because we love lemon. They were really good.
Yummy! Made them with my grandson who loves lemon blueberry. Turned out moist and tasty.
Turned out great! Used fresh blueberries and topped with simple lemon icing. Had enough for 12 muffins and a 9×5″ loaf. Will make again!
3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries
Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
Sift flour, baking powder, baking soda, and salt together in a bowl.
Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
Fill muffin cups 3/4 full of batter.
Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.