These lemon blueberry muffins are a tasty way to start the day. They are made with sour cream and fresh Blueberry and topped with lemon Glaze. So moist, fluffy and sweet, with a hint of tangy flavour.
These muffins burst with fresh blueberries and lemon flavour, which I believe makes them delicious blueberry muffins.
In this recipe, I used sour cream to give the softness and improve the texture of these muffins. Also, I topped these moist blueberry muffins with a lemon glaze for extra lemon flavour. I am sure that you will make this muffin recipe again and again once you try it.
Fresh Or Frozen Berries?
Actually, using fresh or frozen berries will work just fine; it is a personal preference. I personally prefer using fresh blueberries. If you decide to use frozen blueberries you have to defrost the blueberries, rinse then drain them well; don't just use them frozen.
What Ingredients Do You Need to Make Blueberry Muffins?
- Granulated sugar: It makes the muffins sweet and flavourful. Feel free to replace it with coconut sugar or sugar substitutes.
- Eggs: When it comes to baking, I always prefer to use large eggs at room temperate.
- Cooking oil: In making this recipe, I used sunflower oil; use melted butter if you prefer.
- Sour cream: Gives the muffins a fluffy and soft texture.
- Plain flour: Plain flour is a perfect choice for making these muffins; however, you can replace it with whole wheat flour or gluten-free flour.
- Vanilla extract: Provide the muffins with a lovely flavour.
- Baking powder: Important to raise the muffins and make them more fluffy.
- Fresh blueberries: I love using fresh blueberries; especially, since they are found in supermarkets all year round.
- Lemon juice and lemon zest: Both give a tangy, lemony flavour to the blueberry muffins.
Lemon Glaze
To make the lemon glaze, I used icing sugar (powdered sugar)and lemon juice.
How To Make Lemon Blueberry Muffins With Sour Cream
- Preheat the oven to 180C.
- Whisk the eggs and vanilla extract using the electric whisk until fluffy.
- Add the sugar continue whisking.
- Add oil and sour cream, whisk again then sprinkle the lemon zest, mix.
- In a bowl, baking powder, salt to the flour, mix.
- After that, add the flour mixture to the wet ingredients and mix.
- Finally, add the lemon juice, zest and the fresh blueberries, stir.
- Line a 12 muffin tin with paper baking cups then divide the batter between them.
- Bake for 25-27 minutes.
- Allow the muffins to cool down completely.
Making The Lemon Glaze
Combine the powder sugar with the lemon juice.
Note: You can add more juice until you reach the desired consistency.
(less juice thicker glaze)
Recipe Tips
- Coat the blueberries with some flour so they don't sink to the bottom of the muffin cups.
- Sprinkle the top with powdered sugar, or spread some buttercream or cream cheese frosting instead of lemon glaze.
- Don't overmix the batter, or the blueberry muffins will turn out dry.
- Fill the muffin cups ¾ of the way full.
- Let the blueberry muffins cool down before adding the lemon glaze.
- If you like an intense lemon flavour, you can add two drops of lemon extract.
Recipe Variations
- Replace lemon with orange and make orange blueberry muffins; these are so delicious as well.
- Add some nuts to the batter.
- Use different berries, such as raspberries or strawberries.
- For more flavour, add some cinnamon to the batter.
- If you don't have lemon, replace it with apple cider vinegar.
- You can replace the oil with coconut oil.
- Bake the batter in 20 cm cake tin instead of muffins tin.
Storing and Freezing Blueberry Muffins
These blueberry muffins are best to eat fresh. However, if you want to store these muffins, wrap them with plastic wrap and keep them in the fridge for 4-5 days.
To freeze: wrap them well with the plastic wrap, put them in a well-sealed container and keep the muffins in the freezer for 2-3 months. Thaw on the kitchen table at room temperature, then warm them in the microwave if you like. Feel free to double the recipe and make 24 muffins, freeze them for on the go breakfast.
Serving Suggestions
Serve these muffins for breakfast with a cup of tea or coffee; you can also serve them with some extra blueberries. Serve them as a dessert next to a dollop of vanilla ice cream or whipped cream.
Recipe FAQs
Yes, you can use yoghurt, and you will get the same good result.
The reason for that is because you used more baking powder than you should do.
Yes, you can use 95 inches loaf tin. You must adjust the baking time accordingly. The loaf will take 45-50 minutes to be fully baked.
Sour cream helps to make these muffins soft and fluffy. I highly recommend using it. However, you can use plain yoghurt instead, and you will get the same result.
Yes, you can make this recipe eggless by replacing the eggs with ¼ cup milk or sure cream.
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Recipe Card
Lemon Blueberry Muffins With Sour Cream
Ingredients
- 1 cup granulated sugar
- 2 eggs
- ½ cup cooking oil
- 1 cup sour cream
- 2 cups plain flour
- 1 teaspoon vanilla extract
- pinch of salt
- 2 teaspoon baking powder
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- 2 tablespoon lemon juice
Lemon Glaze
- ¾ cup icing sugar
- 1 tablespoon lemon juice
Instructions
- Whisk the eggs and vanilla extract using the electric whisk.
- Add the sugar continue whisking.
- Add oil and sour cream, whisk again then sprinkle the lemon zest, mix.
- In a bowl, baking powder, salt to the flour, mix.
- After that, add the flour mixture to the wet ingredients and mix.
- Finally, add the lemon juice, zest and the fresh blueberries, stir.
- Preheat the oven to 180C.
- Line a 12 muffin tin with muffin liners then divide the batter between them.
- Bake for 25-27 minutes.
- Allow the muffins to cool down completely.
Making The Lemon Glaze
- Combine the powder sugar with the lemon juice. You can add more juice until you reach the desired consistency (less juice thicker glaze).
Notes
- Coat the blueberries with some flour so they don't sink to the bottom of the muffin cups.
- Sprinkle the top with powdered sugar, or spread some buttercream or cream cheese frosting instead of lemon glaze.
- Don't overmix the batter, or the blueberry muffins will turn out dry.
- Fill the muffin cups ¾ of the way full.
- Let the blueberry muffins cool down before adding the lemon glaze.
- If you like an intense lemon flavour, you can add two drops of lemon extract.
Some Variations
- Replace lemon with orange and make orange blueberry muffins; these are so delicious as well.
- Add some nuts to the batter.
- Use different berries, such as raspberries or strawberries.
- For more flavour, add some cinnamon to the batter.
- If you don't have lemon, replace it with apple cider vinegar.
- You can replace the oil with coconut oil.
- Bake the batter in 20 cm cake tin instead of a muffin tin.
Nutrition
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Grace says
These are so soft and sweet, they are also freezer friendly, I bake a big patch and keep in the freezer. I loved them!