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Stack of three blueberry muffins with blueberries beside them
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4.75 from 8 votes

Blueberry Muffins

Light, fluffy muffins with a hint of lemon that are loaded with juicy blueberries and dusted with sugar!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 14
Calories: 262kcal
Author: Julie Evink


  • 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


  • 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.
  • In a large bowl, whisk together the flour, baking soda, baking powder and salt.
  • In another large bowl, whisk together the melted butter, sugar, eggs, sour cream, milk, vanilla and lemon zest.
  • In a small bowl, toss the blueberries with 1 tablespoon of flour until coated.
  • Add the flour mixture to the butter mixture and mix until just incorporated (do not overmix). The mixture will be thick.
  • Fold the blueberries into the batter.
  • Fill the muffin liners with the batter, filling each one until almost full. You may have some leftover batter.
  • Sprinkle 1 tablespoon granulated sugar on top of the muffins.
  • 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.
  • Let the muffins cool in the pan for 3 - 4 minutes before removing.


  • 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!


Calories: 262kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 218mg | Potassium: 169mg | Fiber: 1g | Sugar: 17g | Vitamin A: 404IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg