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4.8 from 36 votes

Blueberry Muffins

Light, fluffy muffins with a hint of lemon that are loaded with juicy blueberries and dusted with sugar!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 14
Calories: 262 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 1/2 cups flour plus 1 tbsp for the blueberries
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 tbsp butter melted
  • 1 cup granulated sugar plus 1 tablespoon for topping
  • 2 eggs
  • 1 1/2 cup sour cream
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 1 ½ tsp lemon zest
  • 1 ¼ cups blueberries fresh

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees. Fill your muffin pans with 14-16 liners. It is recommended to fill empty muffin wells with a few tablespoons of water to promote even baking and help the tin keep from warping.
  2. In a large bowl, whisk together the flour, baking soda, baking powder and salt.
  3. In another large bowl, whisk together the melted butter, sugar, eggs, sour cream, milk, vanilla and lemon zest.
  4. In a small bowl, toss the blueberries with 1 tablespoon of flour until coated.
  5. Add the flour mixture to the butter mixture and mix until just incorporated (do not overmix). The mixture will be thick.
  6. Fold the blueberries into the batter.
  7. Fill the muffin liners with the batter, filling each one until almost full. You may have some leftover batter.
  8. Sprinkle 1 tablespoon granulated sugar on top of the muffins.
  9. Bake the muffins for 5 minutes in preheated oven. Then reduce heat to 350 degrees F and continue baking for 15-18 minutes or until the tops are golden brown. A toothpick inserted in the middle of a muffin should come out clean.
  10. Let the muffins cool in the pan for 3 - 4 minutes before removing.

Notes

  • If you want to use frozen ones, you can! Just add them to the batter straight from the freezer. They might bleed a little more than fresh, but the muffins will still taste great!
  • If lemon isn't your thing just skip the lemon zest in the recipe. 
  • Tossing the blueberries in flour keeps them from sinking to the bottom so don't skip this step. 
  • Use a cookie scoop to scoop the batter into the muffin tins for ease. 
  • They will keep at room temperature for one to two days. Just be sure to keep them in an airtight container. You can also freeze them for a couple of months. Just be sure they are completely cooled before you freeze them. Store them in a freezer-safe bag or container and leave them out at room temperature to thaw. Or you can warm them in the microwave, too!

Nutrition Information

Calories 262kcal (13%) Carbohydrates 35g (12%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 54mg (18%) Sodium 218mg (9%) Potassium 169mg (5%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 404IU (8%) Vitamin C 2mg (2%) Calcium 78mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 14Serving

Amount Per Serving

Calories 262

% Daily Value*

Calories 262kcal 13%
Carbohydrates 35g 12%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 54mg 18%
Sodium 218mg 9%
Potassium 169mg 4%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 404IU 8%
Vitamin C 2mg 2%
Calcium 78mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.