Lemon Blueberry Muffins

Tender blueberry muffins brightened with fresh lemon zest, lemon juice, and a crisp lemon-sugar top.

Recipe details

• Yield: 12 standard muffins
• Pan: Standard 12-cup muffin pan
• Preparation time: About 20 minutes
• Baking time: 22 to 26 minutes
• Cooling time: About 10 minutes
• Total time: About 55 minutes

Ingredients

Lemon sugar

• 3/4 cup (150 g) granulated sugar
• Finely grated zest of 2 medium lemons

Muffin batter

• 2 cups (240 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (113 g) unsalted butter, melted and cooled slightly
• 2 large eggs, at room temperature
• 3/4 cup (170 g) full-fat sour cream, at room temperature
• 1/4 cup (60 ml) whole milk, at room temperature
• 2 tablespoons (30 ml) fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups (210 g) blueberries, fresh preferred

Method

1. Heat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each well.
2. Put the sugar and lemon zest in a large bowl. Rub them together with clean fingertips until fragrant and evenly moistened. Set aside 2 tablespoons for the tops.
3. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
4. Whisk the melted butter into the remaining lemon sugar. Add the eggs one at a time, whisking well after each. Whisk in the sour cream, milk, lemon juice, and vanilla until mostly smooth.
5. Add the dry mixture and fold just until a few flour streaks remain. Add the blueberries and fold gently only until evenly distributed.
6. Divide the batter among the 12 wells; they will be nearly full. Sprinkle the reserved lemon sugar evenly over the tops.
7. Bake for 22 to 26 minutes, until the tops are lightly golden and a tester inserted into the center of a muffin, avoiding a berry, comes out clean.
8. Cool in the pan for 10 minutes, then transfer the muffins to a rack. Serve slightly warm or at room temperature.

Storage and substitutions

• Store completely cooled muffins airtight at room temperature for up to 3 days. Freeze for longer storage and thaw while wrapped.
• Frozen blueberries may be used without thawing. Fold them in with as few strokes as possible; some purple streaking is normal.
• One cup (227 g) buttermilk may replace both the sour cream and milk. Keep the lemon juice for flavor.
• For a stronger lemon aroma, add 1/4 teaspoon lemon extract if available.