This easy, baked-from-scratch recipe makes the BEST Blueberry Sour Cream Muffins! Soft, tender muffins loaded with juicy blueberries topped with a sweet lemony glaze are a homemade treat that’s hard to resist!
These muffins with Bacon Cheddar Quiché and Smoked Gouda Grits make a fantastic brunch or breakfast combination.
In This Post
About six months ago, I challenged myself. My new goal? Get better at baking. I’m constantly working on my cooking skills and decided to take my baking game to a new level.
I’ve had so much fun and 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. First up, these Blueberry Sour Cream Muffins!
Ingredients For This Blueberry Muffin Recipe
- All-purpose Flour
- Leaveners – This recipe relies on both baking soda and powder.
- Granulated Sugar – Sweetens the muffins and adds moisture to the batter.
- The Wet Ingredients – Eggs, vegetable oil, and sour cream are needed. Coconut oil can be substituted for vegetable oil, adding a subtle coconut flavor. Plain Greek yogurt can replace sour cream if needed.
- Flavor Enhancers – Vanilla extract and salt to help highlight the natural blueberry flavor.
- Lemon – This brightens up the muffins and pairs perfectly with blueberries
- Blueberries – Fresh berries are best!
- For The Glaze – fresh squeezed lemon juice, and powdered sugar.
Can I Make These Muffins Gluten-Free?
Sure. You can make this recipe with whole wheat or a 1:1 gluten-free flour.
How To Make Lemon Blueberry Muffins With Lemon Glaze
- Using a hand mixer, make the batter – eggs, sugar, sour cream, salt, vegetable oil, vanilla, and lemon zest.
- Mix flour, baking powder, and baking soda in a medium bowl and whisk.
- Add the dry ingredients to the wet ingredients half at a time, mixing in between. Be careful not to overmix.
- Add the blueberries to a small bowl and sprinkle over the flour. Toss to coat the blueberries, then gently stir the floured blueberries into the muffin batter.
- Spoon into the pan lined with paper muffin liners and bake.
- Remove the muffins from the oven, let them cool on a wire rack, and drizzle on lemon glaze.
Donya’s Success Tips
- To get that perfect dome on the muffins, place the muffin pan in the oven and bake at 425 for 5 minutes, THEN LOWER TEMPERATURE TO 375 and bake for 25 minutes or until the tops are golden brown.
- It’s critical to beat the eggs and sugar for 4 full minutes. This is the time needed to whip enough air into the eggs, which provides the muffins with a light texture.
Frequently Asked Questions About This Recipe
I use fresh blueberries in this recipe, but you can use frozen, and the great thing is, you don’t need to thaw them. You may need to bake the muffins for 3-5 minutes longer so test near the total cooking time to ensure they are done.
Absolutely! Make the muffins according to the instructions and let them cool on a baking rack. I like to wrap each muffin in plastic wrap and then put them all in a freezer-safe container or freezer bag. You can freeze for up to 3 months. When you want a muffin or 2, thaw them in the fridge or on the counter and heat it in the microwave.
The key is to toss the blueberries in flour. The flour gives the batter something to hold onto so the blueberries don’t slip down to the bottom.
Sure, but I recommend fresh berries. The blueberries may tend to bleed into the batter and will color the batter a bit. Also, they will thaw as they bake, so they require a little longer cooking time.
Leftover muffins can be kept in an airtight container for up to 5 days in the refrigerator.
How To Serve Blueberry Muffins
They are perfect as a grab-and-go breakfast or afternoon snack with fruit. I love serving them on weekends with sausage and cheese frittata and cheese grits.
More Homemade Baked Goods
If you tried this Blueberry Sour Cream Muffins with Lemon Glaze Recipe or any other recipe, please leave a 
star rating and let me know how it went in the comments below. Thanks!
Equipment
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!
Notes
- I use fresh blueberries in this recipe, but you can use frozen, and the great thing is, you don’t need to thaw them! Toss them in some flour to keep them from sinking to the bottom of the muffin tin. You may need to bake the muffins for 3-5 minutes longer so test near the total cooking time to make sure they are done.
- For bakery-style high domed muffin tops – fill the muffin cups up all the way. I line my muffin pan with paper liners to make removing the muffins after baking easier. Bake the muffins at the first high heat setting for 5 minutes, then reduce the temperature and continue baking until done.
- To freeze – 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 them on the glaze. I like to wrap each muffin in plastic wrap and then put them all in a freezer-safe container or freezer bag. You can freeze for up to 3 months.
Nutrition
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Pat
What would the measurement be for gluten free flour and would there be any other changes to the recipe? It sure looks scrumptious! Thanks for your quick reply – have a gluten-intolerant guest coming in 3 days. 😉
Use a 1-to-1 gluten free flour.
~Donya
Pat
Thank you for your quick response! Saves me researching it – I appreciate your help!
Karen
Do you have any modifications for high altitude? I’m at 5,200 feet. Thanks.
Donya
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
Deborah Lopez-Gutierrez
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!
Donya
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
Marilou Horvat
These are delicious! My husband LOVED them! So did I!
Donya
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
Karen WISCONSIN
Can i use frozen blueberries in the batter?
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
Carol
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
Donya
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
anyonita green
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!
Holly McDonald
Oh wow these look and sound delish! Holly at Not Done Growing
Donya Mullins
Thanks Holly! Around here we love anything citrus to the glaze with the blueberries was the perfect marriage! Happy cooking!
Jody
Great recipe. Love. Just curious do you have the nutritional information for the recipe. Almost scared to ask.
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
Kathie Senter
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!
Donya
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