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muffins with blueberries baked in.
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5 from 2 votes

Lemon Blueberry Muffins Recipe

My go-to sour cream muffin recipe is the base I use for all my muffins - this one with lemon and bluberries is absolutely delicious and great with or without the glaze.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 28 muffins
Calories: 187kcal
Author: Dorothy Kern
Cost: $5



  • 4 large eggs
  • 2 cups (400g) granulated sugar
  • 1 cup (237ml) vegetable oil
  • 1 tablespoon lemon zest 1 large lemon
  • 2 tablespoons fresh lemon juice from 1 large lemon
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (454g) sour cream
  • 4 cups (492g) all purpose flour
  • 2 cups blueberries fresh or frozen, see note


  • 3/4 cup (85g) powdered sugar
  • 2-4 tablespoons lemon juice


  • Preheat oven to 375°F. Line muffin pans with paper baking cups. (This recipe makes about 34 muffins. Half the recipe for a smaller batch!)
  • Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix in lemon zest, juice, vanilla, baking soda, salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
  • Fill muffin cups 3/4 full.
  • Bake for 18-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
  • (The glaze is optional but adds another punch of lemon flavor.)
  • Make the glaze: whisk powdered sugar and lemon juice. Drizzle over muffins.
  • Muffins should be kept in an airtight container for up to 3 days or freeze them for up to one month.



  • Fresh - just wash and remove any stems
  • Thawed Frozen - make sure to drain them well
  • Frozen - make sure if they're still frozen that there are no big clumps of ice or any extra ice crystals on the berries
  • Large or small - you can use regular sized berries or the "wild" small ones if you prefer.
  • Make sure your eggs and sour cream are room temperature to avoid lumps in your batter.
  • Muffins are done baking when a toothpick comes out clean from the center.
  • Do not over mix - fold the batter gently until just moistened.
  • Freezing: Sometimes I make a big batch and freeze them – they are super easy to warm-up in the microwave for an easy breakfast treat during the week.


Serving: 1serving | Calories: 187kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 184mg | Potassium: 59mg | Fiber: 1g | Sugar: 19g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg