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Soft & Moist Lemon Blueberry Muffins with Sour Cream Recipe

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4.1 from 4 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 12 muffins

Description

These Soft & Moist Lemon Blueberry Muffins are bursting with bright citrus flavor and juicy blueberries. Made with sour cream for extra moisture and a tender crumb, they have a delightful lemon glaze that adds a sweet and tangy finish. Perfect for breakfast, brunch, or a sweet snack, these muffins are easy to make and sure to please.

Ingredients

Muffins

  • 1/2 cup (113 grams) unsalted butter, melted and cooled
  • 2 cups (250 grams) unbleached all-purpose flour, plus 1 tablespoon for the blueberries
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 3/4 cup (150 grams) granulated sugar
  • 2 tablespoons (12 grams) lemon zest (4-6 lemons depending on size)
  • 2 large eggs (100 grams), room temperature
  • 3/4 cup (181 grams) full-fat sour cream, room temperature
  • 3 tablespoons (45 ml) lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (222 grams) frozen blueberries
  • 2-3 tablespoons sanding sugar for topping

Lemon Glaze (Optional)

  • 1 cup (120 grams) sifted powdered sugar
  • 3-5 teaspoons lemon juice

Instructions

  1. Preheat oven and prepare pans: Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
  2. Melt butter: Melt the butter over medium-low heat and let it cool to about 90°F (barely warm). Crack the eggs into a small bowl and set aside.
  3. Combine dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt for 30 seconds to combine evenly.
  4. Prepare lemon sugar: In a large bowl, place the granulated sugar. Zest lemons directly over the sugar until you have about 2 tablespoons, then rub the zest into the sugar with your fingers until the sugar is evenly yellow and sandy in texture. Juice the lemons to yield 3 tablespoons of lemon juice.
  5. Mix wet ingredients: Add the eggs to the lemon sugar and whisk vigorously for about 1 minute. Whisk in the cooled melted butter, followed by sour cream, lemon juice, and vanilla extract. Let this wet mixture rest for 5 minutes.
  6. Fold in dry ingredients: Gently fold in half of the dry flour mixture until partially combined, then fold in the remaining flour until no streaks remain. The batter should remain lumpy. Allow the batter to rest for 10 minutes.
  7. Prepare blueberries: Toss the frozen blueberries with 1 tablespoon of flour in a separate bowl until well coated. Fold the blueberries and any residual flour from the bowl into the muffin batter evenly.
  8. Fill muffin cups: Divide the batter evenly among the 12 muffin cups, about 80 grams per cup, filling them almost to the top. Sprinkle about 1/2 teaspoon of sanding sugar over each muffin.
  9. Bake muffins: Bake at 425°F (220°C) for 5 minutes, then without opening the oven door, reduce temperature to 350°F (180°C) and bake for an additional 20 to 22 minutes until an instant-read thermometer inserted in the center registers about 200°F.
  10. Cool muffins: Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. Make lemon glaze (optional): Sift powdered sugar into a small bowl. Stir in 3 teaspoons of lemon juice until very thick. Add additional lemon juice 1/2 teaspoon at a time, stirring after each addition, until you reach desired glaze consistency.
  12. Glaze and serve: Drizzle the lemon glaze over cooled muffins before serving.
  13. Storage: Store muffins at room temperature in an airtight container for up to 1 day, or refrigerate up to 5 days. For freezing, wrap each muffin individually in plastic wrap, place in a freezer-safe container or bag, label and freeze up to 2 months. Thaw overnight in refrigerator or at room temperature for about an hour. Warm in microwave or oven at 350°F (180°C) for 5 minutes before serving.

Notes

  • Using frozen blueberries helps prevent them from bleeding into the batter and turning it purple.
  • Letting the batter rest before baking improves texture and moisture.
  • The initial high heat burst creates a nice dome on the muffins.
  • Sanding sugar adds a crunchy sweet topping texture.
  • The lemon glaze is optional but adds a bright tart contrast to the sweet muffins.
  • Make sure butter and eggs are at room temperature for better batter mixing and texture.
  • Store muffins properly to maintain freshness and moisture.
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/soft-and-moist-lemon-blueberry-muffins-with-sour-cream-recipe/