Lemon Blueberry Muffins

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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

Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert
Servings 8 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.
  • Enjoy!


  • 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.

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