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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!
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!
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:
- Baking Powder
- Baking Soda
- Sour Cream
- Vegetable Oil
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.
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.
- Make sure you have a thick batter like the one in this recipe.
- 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.
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.
More Homemade Baked Goodies You’ll Love!
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
- 1 cup sugar
- 2 large eggs at room temperature
- 1/2 teaspoon salt
- 1/2 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
- 1/4 teaspoon baking soda
- 1 lemon, zested
- 2 cups blueberries
- 2 cups powdered sugar
- 2-3 tablespoons fresh squeezed lemon juice
- 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.
- In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle glaze over the cooled muffins. Enjoy!