Go Back Email Link
–+ servings
Lemon Blueberry Muffin on a blue and white plate
Print Recipe

Lemon Blueberry Muffins Recipe

These Lemon Blueberry Muffins are incredibly tender with a buttery crumb and delicious with fresh lemon and blueberries. Soft and so tempting, you'll never be able to stop at just one.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12 servings
Calories: 261kcal
Author: Stephanie Wilson

Ingredients

  • ¼ cup softened butter
  • ¼ cup neutral oil
  • 1 cup sugar
  • 1 large egg
  • ¼ cup buttermilk
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ cups blueberries
  • 3 teaspoons sugar

Instructions

  • Preheat the oven to 375 degrees F and line a standard 12-cup muffin tin with liners or spray with nonstick cooking spray.
  • Cream the butter, oil, and sugar until light and pale. Beat in the egg, then stir in the buttermilk, sour cream, vanilla, lemon juice, and zest.
  • Sift together the flour, salt, baking powder, and baking soda and fold it into the butter and egg mixture. Finally, fold in the blueberries.
  • Fill the muffin tin with the batter and sprinkle the tops of the unbaked muffins with 3 teaspoons of sugar.
  • Bake for 20 to 23 minutes. They are done when a toothpick inserted in the middle comes out mostly clean.
  • Let cool in the pan for a few minutes for removing to a rack to cool completely.

Notes

  1. Storing: Store these muffins in an airtight container at room temperature for up to three days. They also freeze well in an airtight container for up to three months. To reheat, bake in a 300 degree F oven until warmed or microwave for 45 seconds to 1 minute.
  2. Mini Muffins: This recipe is easy to convert into mini muffins. The ingredients and measurements remain the same, but the baking time is shortened. Preheat the oven to 375 degrees F and line a mini muffin tin with mini muffin cups. Bake for about 10 minutes or until a toothpick inserted in the center comes out mostly clean. I like to begin testing the muffins at 9 minutes.

Nutrition

Serving: 1g | Calories: 261kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 248mg | Fiber: 1g | Sugar: 25g