A Special Blueberry Muffin Recipe

These blueberry muffins are so moist you won’t want to butter them, the center of the muffins are soft and tender and topped with a pretty sparkling dusting of granulated sugar. Every year when the blueberry season starts, I make these blueberry sour cream muffins, so good with a cup of coffee. The lemon flavor adds a fresh taste to these muffins, but the fresh blueberry flavor is the star of the show. If you like a classic blueberry muffin, I am sure you will love this blueberry muffin recipe.

Should You Use Frozen Blueberries for Blueberry Muffins

It does not matter if you use frozen blueberries or fresh. Often frozen berries are much cheaper so I will use them instead. I suggest thawing the berries in the microwaves first as the cold of frozen berries may affect the baking powder reaction. This batch of blueberry lemon muffins was made with fresh blueberries but you can make them with frozen berries. When using frozen berries the batter can get swirls of purple, but that disappears during baking.

Should I Coat Blueberries in Flour Before Adding Them?

People say this helps prevent the blueberries from sinking to the bottom. This blueberry lemon batter is thick so I don’t bother, if you want to coat fresh berries place them in a medium-sized bowl and coat them with a tablespoon of flour.

Easy Blueberry Muffins Recipe with Lemon and Sour Cream

Whenever I bake a recipe, I am always tempted to add extra of the main flavor, like the chocolate chips in cookies. I wrote this recipe with lots of juicy blueberries in it already, you don’t need to add extra blueberries to it.

Muffin Batter Ingredients

Lemon Crunch Topping Ingredients

Juice from one lemon

2 tbsp melted butter

1/2 cup sugar

Blueberry Muffin Directions

This recipe makes jumbo blueberry muffins, if your muffin pan isn’t large, you may get 18 muffins from this recipe.

Preheat oven to 375 F

Line a large 12-cup muffin pan with paper liners

Melt the 1/2 cup butter and set aside.

Wash and zest one lemon, and set aside.

Mix all-purpose flour, granulated sugar, baking powder, and salt in a large bowl.

Add the lemon zest to the flour mixture. This recipe has a whole tbsp of baking powder, so mix the dry ingredients very well to distribute the baking powder throughout your dry ingredients.

Once the dry ingredients are mixed well, make a well in the center.

Mix the wet ingredients in a second bowl. In a medium bowl beat the egg, add the milk and the melted 1/2 cup of butter. Mix the wet ingredients well.

Pour the wet ingredients into the well of the dry ingredients.

Mix with a wooden spoon until just blended.  The batter will be lumpy but there should be no actual flour visible.

Fold in the blueberries.

Divide the batter evenly into your muffin tins. They will be about 2/3 full. I like to use an ice cream scoop for this.

Bake in the 375 F preheated oven, until the muffins are lightly golden brown. About 20 minutes.

To Make the Light Crunchy Sugar Topping

In my opinion, this light crunchy topping is what makes these the best blueberry muffins. It’s so good. This topping is very light, it just adds a tiny bit of sparkle to the top of the muffins.

While the muffins are still hot, in a small bowl cut and squeeze the lemon juice from your lemon.

Melt 2 tbsp of butter in a small bowl, add to the lemon juice, and blend.

Baste the top of each muffin with the butter-lemon mixture then sprinkle with white sugar.

This recipe makes a dozen large muffins. Let cool a little bit before eating, hot blueberries can burn the mouth.

How to Keep Blueberry Muffins

To serve, let the muffins cool completely on a wire rack before placing them in an airtight container. They will keep nicely at room temperature for a couple of days.

The blueberry muffins freeze very well once cooled. I like to freeze half of the homemade muffins. Pop one or two muffins in a small sandwich bag, then place them in a plastic container in the freezer. When I had kids still in school, I liked adding them to their lunch bags still frozen, and they would be thawed perfectly by lunchtime.

Other Muffin Recipes

I think you will enjoy these other muffin recipes. Although this lemon blueberry muffin is my favorite, the rhubarb muffin recipe is the most popular muffin recipe on the blog. The bran muffin recipe is my husbands absolute favoritee muffin, whenever I make them he digs right in.