Lemon Blueberry Muffins Recipe (one bowl)

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Written ByDorothy Kern

Published OnMay 6, 2023

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There’s nothing better on the weekends than a batch of homemade Lemon Blueberry Muffins! Make a batch of these easy muffins for your next weekend breakfast or brunch and you’ll get rave reviews. They’re light, fluffy and bursting with lemon and blueberries. We’ve been making this muffin recipe for years – they always turn out perfect!

Lemon Blueberry Muffins Recipe (one bowl) - Crazy for Crust (2)

BEST Lemon Blueberry Muffins
Ingredients Needed
What kind of blueberries are best for muffins?
How to make Lemon Blueberry Muffins
Expert Tips
Lemon Blueberry Muffins Recipe Recipe

BEST Lemon Blueberry Muffins

My mom always made the best lemon and blueberry muffins growing up and it’s the recipe I’ve turned to for years. Of course, I’ve tinkered with it over time and, I have to say, it’s perfection. They are seriously the best blueberry muffins.

The muffin crumb is moist and tender and fluffy, with the perfect hint of lemon zing and juicy blueberries. When my daughter was young I’d use the tiny wild blueberries because she didn’t like large ones, but now that she’s older I can use any blueberries I can find, fresh or frozen.

Why you’ll love this recipe

We all need a basic muffin recipe – you know, the tried and true recipe that you can pull out at a moment’s notice. Well, this is mine although it’s anything but basic! It’s the best lemon blueberry muffin recipe!
They are loaded with juicy blueberries and have the perfect amount of lemon. I love to add a sweet lemon glaze, but it’s totally optional. Plus, you can easily make them gluten-free.
I saved the best news for last: this is a one-bowl muffin recipe. Yes! The batter is so easy to make in just one bowl – gotta love that!
This lemon blueberry muffin recipe makes a big batch – 34 muffins! You can easily halve the recipe if you want a smaller batch.

Lemon Blueberry Muffins Recipe (one bowl) - Crazy for Crust (3)

Ingredients Needed

Vegetable oil: Instead of butter I’m using oil, which makes them easy to whip up and super moist
Lemon Juice: Fresh lemon juice makes all the difference so skip that stuff in the bottle! You can really tell the difference when you make blueberry muffins with lemon zest and fresh lemon juice!
Lemon Zest: Be sure to learn how to zest a lemon. Lemon Zest is where the muffins really get their lemon flavor, so don’t skimp. The more the better!
Baking soda: Combined with the acid in the lemon and sour cream, the baking soda makes these nice and fluffy.
Sour cream: Part of what makes these muffins so amazing is the sour cream in the batter. Lemon blueberry muffins with sour cream have so much moisture and a little tangy flavor that balances out the sweetness. Sour cream muffins are always the best because they have the best texture and flavor.
Fresh or frozen blueberries: see below

Be sure to see the recipe card below for full ingredients & instructions!

What kind of blueberries are best for muffins?

You can use fresh or frozen blueberries in this recipe.

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.
Canned – be sure to drain them if you want to make muffins with canned blueberries.

Lemon Blueberry Muffins Recipe (one bowl) - Crazy for Crust (4)

How to make Lemon Blueberry Muffins

Beat large eggs until they’re thick and frothy.
Add the granulated sugar and oil and beat them with the eggs until creamy.
Mix in the lemon zest, lemon juice, vanilla extract, baking soda, and salt.
Add the sour cream and mix until combined.
Stir in the all-purpose flour. At this point, the batter will have some lumps which is fine. You don’t want to overmix it!
Gently fold in the blueberries and then transfer the batter to a muffin pan lined with paper liners. Fill each about ¾ of the way with the batter.
Bake the muffins for about 20 minutes. You will know when they are done when a toothpick comes out clean. Cool them in the pan for about five minutes before transferring them to a wire rack.

Lemon Glaze for Blueberry Muffins

They are delicious plain, but for an extra lemony-punch you have to try the lemon glaze!

¾ cup powdered sugar
2 to 4 tablespoons fresh lemon juice

Just combine the sugar with the lemon juice until it’s smooth. If it’s too thin add a little more sugar, if it’s too thick, thin it with a little more juice.

Lemon Blueberry Muffins Recipe (one bowl) - Crazy for Crust (5)

Tip From Dorothy

Expert Tips

Storing: Wondering how long blueberry muffins last? They will keep at room temperature for up to three days in an airtight container.
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. Learn how I freeze desserts!
Make sure your eggs and sour cream are room temperature to avoid lumps in your batter.
Do not over mix – fold the batter gently until just moistened.
Muffins are done baking when a toothpick comes out clean from the center.

Lemon Blueberry Muffins Recipe (one bowl) - Crazy for Crust (7)

FAQs

How do you make muffins moist and not dry?

Make sure you don’t over mix, measure your flour correctly (spoon and level or use a scale) and be sure to use the proper ratio of leavening to wet ingredients.

Lemon Blueberry Muffins Recipe

5 from 2 votes

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 Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Yield 28 muffins

Serving Size 1 serving

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Ingredients

MUFFINS:

▢ 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

GLAZE (OPTIONAL):

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

Instructions

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.
See Also
Easy Homemade Soft Pretzels Recipe | ChefDeHome.com
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.

Recipe Video

Recipe Notes

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.

Recipe Nutrition

Nutritional information not guaranteed to be accurate

Course Breakfast

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Easy Lemon Blueberry Muffins have tons of juicy blueberries and lemon flavor. They are so simple to make and bake and can even be gluten free! It’s the best muffin recipe.

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Last Updated on May 6, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4 Comments

Hi! Can I half the ingredients to make 14 muffins? I only have one tray
Thanks !
Reply
1. Yes you can!
  Reply
  Can this recipe be made into a loaf?
  Reply
  I think it would make 2 8×4 or 9×5 loaves. I haven’t tried it but let me know if it works!
  Reply
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