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A plate with two delicious lemon blueberry muffins with a whtie streusel topping.
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Best Lemon Blueberry Muffins

Moist lemon blueberry muffins with sour cream and a light lemon sugar crunch topping. A classic muffin recipe that bakes up soft, tender, and bakery style. It's my personal favorite muffin recipe.
Course Breakfast, Snack
Cuisine American
Keyword lemon blueberry muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 large muffins
Cost $7.00

Ingredients

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 TBSP baking powder
  • ½ tsp salt
  • 1 Grated zest from 1 lemon
  • 1 extra-large egg
  • 1 cup milk
  • ½ cup butter melted
  • 1 ½ cup fresh blueberries Can substitute with frozen

Lemon Crunch Topping

  • Juice from 1 lemon
  • 2 tbsp butter melted
  • ½ cup granulated sugar

Instructions

Step 1: Prepare the Muffin Pan

  • Preheat oven to 375°F. Line a large 12-cup muffin pan with paper liners. Melt the butter and set aside. Wash and zest the lemon.

Step 2: Mix the Dry Ingredients

  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Make a well in the center.
    Mixing dry ingredients for a blueberry lemon muffin recipe in a large bowl with a wooden spoon.
  • This recipe has a whole tablespoon of baking powder, so whisk dry ingredients thoroughly to evenly distribute the baking powder.

Step 3: Mix the Wet Ingredients

  • In a medium bowl, beat the egg. Add the milk and melted butter and mix well.
    Mixing the wet ingredients, egg, butter and milk for a blueberry lemon muffin recipe.

Step 4: Combine the Batter and Fold in the Blueberries

  • Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be thick and slightly lumpy with no visible dry flour. Gently fold in the blueberries.
    A large bowl full of dried lemon blueberry muffin ingredients, with a well in the middle for the wet lemon, egg and milk ingredients.

Step 5: Bake the Muffins

  • Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for about 20 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
    Using an ice cream scoop to portion out blueberry lemon muffin batter.

Step 6: Add the Lemon Sugar Topping

  • While the muffins are still hot, mix the lemon juice and melted butter. Brush over the tops of the muffins, then sprinkle with granulated sugar. Let cool slightly before serving.
    Basting fresh baked blueberry lemon muffins with lemon butter.

Notes

This recipe makes 12 large muffins. If using a standard muffin pan, you may get up to 18 muffins.
Allow muffins to cool slightly before eating, as hot blueberries can burn.