Spring is here, and as the days warm up, my chocolate cravings are giving way to a hankering for fresh, light desserts. If you’re feeling the same, join me in the kitchen for an easy, one-bowl recipe that whips up the most delightful, tender, and moist bakery-style lemon blueberry muffins.
Lemon Blueberry Muffins
- ¾ cup granulated sugar 155g
- Zest of 1 lemon
- ¼ cup melted unsalted butter 56g
- ¼ cup neutral-tasting oil 50g
- 2 large eggs
- 1 tsp vanilla optional
- 1 ¾ cups cake flour or 1 ½ cups all-purpose flour + ¼ cup cornstarch (210g)
- ½ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ cups sour cream 180g
- 1 ½ cups fresh blueberries or up to 2 cups if you love them
- 2-3 tablespoons granulated sugar & ½ teaspoon cinnamon for sprinkling on top
- Preheat the oven to 375F. Line 8 muffin cups with butter or liners.
- In a large bowl, mix lemon zest with sugar until it looks fluffy.
- Add melted butter, oil, and vanilla, then whisk for 1 minute.
- Add eggs one at a time, whisking to make the batter airy.
- Sift in flour, baking powder, baking soda, and salt. Gently fold with a spatula until combined (batter will be thick).
- Add sour cream, fold until pourable.
- Spoon batter into each muffin cup (to prevent blueberries from sinking).
- Fold blueberries into the remaining batter.
- Divide batter evenly among the cups.
- Sprinkle generously with cinnamon sugar.
- Bake at 375F for ~25 min or until a toothpick comes out with moist crumbs attached.
- These muffins aren’t very sweet. If you prefer sweeter or more tart blueberries, increase the sugar to 1 cup.
- Adjust the quantity of blueberries to your liking.