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Home » Blog » Recipes » Breakfast

Blueberry Sour Cream Muffins with Lemon Glaze

Donya Mullins 17 Comments This post may contain affiliate links.

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This post may contain affiliate links.

This easy, baked from-scratch recipe makes the BEST Blueberry Sour Cream Muffins that have a pop of fresh lemon flavor. Soft tender muffins loaded with juicy blueberries topped with a sweet lemony glaze are everyone’s favorite homemade treat!

Blueberry Sour Cream Muffins With Lemon Glaze on a plate with fresh blueberries.

About 6 months ago, I gave myself a challenge. My new goal? Get better at baking. I’m constantly working on my cooking skills and decided it was high time to take my baking game to a new level.

I’ve had so much fun and I’ve had quite a few successes with my Easy Cinnamon Rolls, Chocolate Chip Banana Bread, and Buttermilk Pound Cake. With my confidence boosted, I knew it was time to take some of my older recipes that my family has always loved and give them a facelift.

The ultimate choice, Blueberry Sour Cream Muffins. My original recipe, published over 6 years ago is now redone and man oh, man, it’s a winner!

Blueberry Sour Cream Muffins in a muffin pan with fresh blueberries in a bowl.

This recipe, made using only 2 bowls, a hand mixer and some measuring cups and spoons comes together in less than 45 minutes. The muffins are loaded with EXTRA blueberries, and have a slight lemony flavor that’s so good.

Ingredients You Need For This Recipe:

  • Flour
  • Baking Powder
  • Baking Soda
  • Sugar
  • Eggs
  • Sour Cream
  • Salt
  • Vegetable Oil
  • Vanilla
  • Lemon
  • Blueberries
Blueberry Sour Cream Muffins on a cooling rack with fresh blueberries in a bowl.

How To Make Sour Cream Blueberry Muffins

  • Using a hand mixer, make the batter – eggs, sugar, sour cream, salt, vegetable oil, vanilla, and lemon zest.
  • Whisk together the dry ingredients – flour, baking powder, baking soda.
  • Spoon into muffins pan and bake.
  • Remove the muffins from the oven, let cool, and drizzle on lemon glaze.
  • Enjoy!
Blueberry Sour Cream Muffins With Lemon Glaze on a blue and white plate with fork.

I love bakery-style muffins with tall round tops. Who doesn’t, right? In the past, I’ve not been successful at pulling that off but now, I’ve got the secret on how to make that happen.

  1. Make sure you have a thick batter like the one in this recipe.
  2. Fill the muffin cups up all the way. I line my muffin pan with paper liners to make removing the muffins after baking easier.
  3. Bake the muffins at the first high heat setting for 5 minutes then reduce the temperature and continue baking until done.

Can You Freeze These Muffins?

Absolutely! Make the muffins according to the instructions and let them cool on a baking rack. At this point, you can leave them plain or put on the glaze. I like to wrap each muffin in plastic wrap then put them all in a freezer-safe container or ziptop bag. You can freeze for up to 3 months. When you want a muffin or 2, thaw in the fridge or on the counter and heat in the microwave.

Blueberry Sour Cream Muffins with Lemon Glaze stacked on a blue and white plate.

More Homemade Baked Goodies You’ll Love!

  • Southern Pound Cake
  • Orange Muffins
  • Sweet Potato Pie
  • Peanut Butter Oatmeal Cookies
  • Easy Beer Bread

Last but not least…

If you make this Blueberry Muffin recipe, be sure to leave a comment and a rating. I always love hearing from you! Also, if you make it, snap a pic and tag me on Instagram. I’d love to see your photo.

Blueberry Sour Cream Muffins With Lemon Glaze on a plate with fresh blueberries.
5 from 6 votes

Blueberry Sour Cream Muffins With Lemon Glaze

Course: Bread, Breakfast, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Author: Donya Mullins
Print Pin Rate
This easy, baked from-scratch recipe makes the BEST Blueberry Sour Cream Muffins that have a pop of fresh lemon flavor.

Equipment

  • Muffin Pan
  • Mixing Bowl

Ingredients

  • 1 cup sugar
  • 2 large eggs at room temperature
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour plus an additional 1 tablespoon for blueberries
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 lemon, zested
  • 2 cups blueberries

Glaze

  • 2 cups powdered sugar
  • 2-3 tablespoons fresh squeezed lemon juice

Instructions

  • Heat oven to 425 degrees. Line a muffin pan with paper liners. Set aside.
  • In a large bowl, using a hand mixer, beat together eggs and sugar until light and fluffy, about 4 minutes. Add sour cream, vegetable oil, lemon zest, and vanilla and beat on low until just incorporated.
  • In a medium-size bowl, whisk together flour, baking powder, salt, and baking soda. Add the flour mixture to the wet half at a time, mixing in-between. Be careful not to overmix.
  • In a small bowl, add blueberries and sprinkle over the flour. Toss to coat the blueberries. Add floured blueberries to the muffin batter and fold in.
  • Using an ice cream scoop, fill muffin liners to the top with batter.
  • Place muffin pan in the oven and bake at 425 for 5 minutes THEN LOWER TEMPERATURE TO 375 and bake for 25 minutes or until tops are golden and a toothpick inserted into the center comes out clean.
  • Remove muffins from oven and let cool in the pan for 5 minutes. Remove the muffins from the pan and cool completely on a cooling rack.

Lemon Glaze

  • In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle glaze over the cooled muffins. Enjoy!
Blueberry Sour Cream Muffins With Lemon Glaze on a plate with fresh blueberries.
Did you make my Blueberry Sour Cream Muffins With Lemon Glaze?I’d love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!
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Donya with A Southern Soul

Meet A Southern Soul

Hey, there! I’m Donya and welcome to A Southern Soul. I love to cook and entertain with easy to make recipes and simple ideas that make people feel special. Read More

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  1. Karen

    September 16, 2021 at 3:54 pm

    Do you have any modifications for high altitude? I’m at 5,200 feet. Thanks.

    Reply
    • Donya

      September 20, 2021 at 11:18 am

      Hey there Karen!
      I have to tell you I’ve never gotten a question like this before, I was very intrigued. I will tell you, I’ve never personally baked at higher altitudes like this, but I’ve done some research and this is how I would approach these muffins at 5,200 feet. I would start by preheating your oven to between 440-450 degrees instead of 425. Before you beat your eggs and sugar together, pour your 1 cup of sugar into a separate bowl and remove 1 tablespoon, then beat together with your eggs until fluffy. Add an extra 1/3 of a cup of sour cream, and an extra tablespoon of oil. When preparing your dry ingredients, add an extra 2 tablespoons of flour, 2 cups and 3 tablespoons total with 1 tablespoon being used for the blueberries. Reduce your Baking Soda and Baking Powder measurements by half, 1/2 teaspoon of baking powder and 1/8 of a teaspoon of baking soda. Apart from these alterations, follow the recipe and it should turn out well. I really hope this helps, please let me know how it goes, I am very curious having never baked at high altitudes myself. Thank you for your interest, I hope you have a great day!
      ~Donya

      Reply
  2. Deborah Lopez-Gutierrez

    June 20, 2021 at 9:30 pm

    Just made your blueberry muffins, waiting for them to cool down to add the glaze, am sooo excited I can tell they’re going to be great!

    Reply
    • Donya

      June 21, 2021 at 7:13 am

      Hey there Deborah!
      I am thrilled you enjoyed making this recipe, blueberry muffins are a classic. Muffins are great because if you ever get tired or adding blueberries you can always trade it out for a different favorite fruit, raspberries are a favorite of mine. Thank you so much for your kind words as well as your outstanding rating, I appreciate your support. Have a great day!
      ~Donya

      Reply
  3. Marilou Horvat

    March 20, 2021 at 4:00 pm

    These are delicious! My husband LOVED them! So did I!

    Reply
    • Donya

      March 21, 2021 at 9:52 am

      Hey there!
      I am thrilled to hear it, thank you so much for your sweet comment and great rating I appreciate it! If you like these you should try my Glazed Orange Muffins, they’re another favorite. Thanks again for your support!
      ~Donya

      Reply
  4. Karen WISCONSIN

    February 4, 2021 at 4:15 pm

    Can i use frozen blueberries in the batter?

    Reply
    • Donya

      February 4, 2021 at 4:46 pm

      Hey Karen!
      Yes, you can use frozen. Just make sure to thaw them first. I’d also pat them dry.
      Let me know how you like the recipe.
      Have a great day.
      ~Donya

      Reply
    • Carol

      March 11, 2021 at 8:12 pm

      I made these today, delicious! My husband said they are the best he ever had. Just an FYI the list of ingredients calls for salt but it doesn’t include it in the recipe. I added it to the flour mix

      Reply
      • Donya

        March 12, 2021 at 9:14 am

        Hey Carol!
        Love hearing this, so glad everyone liked the muffins! Thank you for letting me know about the salt, I have updated the recipe. If you liked these muffins you should try my Glazed Orange Muffins, they’re on the blog and absolutely delicious. I hope y’all have a great day!
        ~Donya

        Reply
  5. anyonita green

    June 18, 2013 at 5:45 am

    I've got some sour cream leftover & wanted something to make! These look perfect 🙂 And lemon juice in your glaze???? AMAZING IDEA! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!

    Reply
  6. Holly McDonald

    May 1, 2013 at 7:01 pm

    Oh wow these look and sound delish!
    Holly at Not Done Growing

    Reply
    • Donya Mullins

      May 2, 2013 at 12:01 am

      Thanks Holly! Around here we love anything citrus to the glaze with the blueberries was the perfect marriage! Happy cooking!

      Reply
      • Jody

        February 6, 2021 at 9:33 am

        Great recipe. Love. Just curious do you have the nutritional information for the recipe. Almost scared to ask.

        Reply
        • Donya

          February 8, 2021 at 9:49 am

          Hey Jody.
          I do not calculate nutritional information for my recipes. The muffins are made with fresh blueberries and other pantry items so I wouldn’t be afraid of the outcome. You can use a site like this one if you want to get the information: https://www.myfitnesspal.com/recipe/calculator
          Have a great day!
          ~Donya

          Reply
    • Kathie Senter

      November 14, 2022 at 10:17 pm

      I made this for the guys in my ‘squad’ and one commented that it was the best muffins he has ever had – ever. They ARE that good. Thank you for sharing!

      Reply
      • Donya

        November 15, 2022 at 7:56 am

        Hey there Kathie!
        Oh my goodness, what a compliment! I am absolutely thrilled to hear that everyone enjoyed this recipe, sour cream is one of my favorite ‘secret’ ingredients and it really takes these muffins to the next level! Thank you so much for your kind words and your fantastic rating, I really appreciate your support!
        ~Donya

        Reply

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Hey, there! I’m Donya and welcome to A Southern Soul. I love to cook and entertain with easy to make recipes and simple ideas that make people feel special. Read More

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