Chock full of blueberries and fresh lemon flavor, these muffins are super duper moist and taste like spring.
Easter is going to be a little (well, a lot) different this year. No large family dinners, busy church services, or neighborhood egg hunts. But I'm grateful that we are still able to access good food and spend time in the kitchen -- my happy place in times of stress and uncertainty.
It feels like spring in Houston, and it's got me craving fresh, bright flavors. We've done a fair share of baking over the last few weeks in quarantine, and most of it has involved chocolate (my girls can't get enough).
Lately, I've been looking for a way to bake with ingredients I have on hand, which included a bag of blueberries I'd stashed in the freezer, as well as some ripe lemons. The result? These super moist and delicious lemon blueberry muffins.
Related recipe: Lemon Blueberry Cookies
I love baking muffins (my sweet potato muffins recipe has been our go-to for years) because they make an easy breakfast, and they're delicious with a hot cup of coffee in the morning.
The secret ingredient in this muffin recipe is sour cream: It accentuates the tangy flavor of the lemons, and also gives the muffins an a soft texture that's to die for.
Related recipe: Cinnamon Pancakes
I made these muffins without a glaze or topping because A) I want to cut down on unnecessary sugar, and B) because I like to freeze leftover muffins.
Freezing them keeps them fresh, and with a short stint in the microwave, they'll taste like they just came out of the oven.
More breakfast recipes: Red Velvet Waffles
You can use fresh or frozen blueberries in this recipe, depending what you've got available. Just be sure to stir them in with a gentle hand to avoid breaking them open before baking.
Related recipe: Blueberry Sauce
Luscious Lemon Blueberry Muffins
- ⅓ cup unsalted butter melted
- 1 cup sugar
- 3 tablespoon fresh lemon juice
- 2 large eggs
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk 2% or whole preferred
- 1 ½ cup fresh or frozen blueberries
- ½ cup sour cream
- 1 lemon zested
- Preheat oven to 350. Spray a muffin tin with cooking spray or lightly grease with butter.
- In a large bowl, beat together melted butter, sugar, lemon juice, and eggs.
- In a separate bowl, combine flour, baking powder, and salt.
- Slowly add flour mixture and milk into egg mixture, beating after each addition.
- With a spatula, gently fold in blueberries, lemon zest, and sour cream.
- Transfer mixture to 12-muffin tin, distributing evenly.
- Bake at 350 for approx 35 minutes, or until fork inserted into the center of muffins comes out clean.