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!
These muffins with Bacon Cheddar Quiché and Smoked Gouda Grits make a fantastic trip for brunch or breakfast.
About six 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 time 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.
The ultimate choice was Blueberry Sour Cream Muffins. My original recipe, published over six years ago, is now redone, and man, oh, man, it’s a winner!
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Blueberry Muffins Ingredients
- All-purpose flour – you can also use whole wheat flour or gluten-free flour.
- Baking Powder
- Baking Soda
- Granulated Sugar
- Eggs
- Sour Cream – Greek yogurt can be substituted.
- Salt
- Vegetable Oil – you can also use melted coconut oil.
- Vanilla Extract
- Lemon
- Blueberries
Scroll Down For Measurements
Can Frozen Blueberries Be Used?
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.
How To Make The Best Blueberry Muffins Recipe
- 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, and baking soda.
- Add the flour mixture 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 muffins pan and bake.
- Remove the muffins from the oven, let them cool, and drizzle on lemon glaze.
- Enjoy!
Bakery Hack For High Domed Muffin Tops
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.
- The texture of the batter should be thick, 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 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. When you want a muffin or 2, thaw it in the fridge or on the counter and heat it in the microwave. Slather on some butter and dig in!
More Homemade Muffin Recipes
- Morning Glory Muffins
- Glazed Orange Muffins
- Lemon Poppy Seed Muffins
- Pumpkin Coconut Muffins
- Creamed Corn Cornbread Muffins
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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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
Thank you for your quick response! Saves me researching it – I appreciate your help!
Do you have any modifications for high altitude? I’m at 5,200 feet. Thanks.
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
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!
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
These are delicious! My husband LOVED them! So did I!
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
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
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
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
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!
Oh wow these look and sound delish! Holly at Not Done Growing
Thanks Holly! Around here we love anything citrus to the glaze with the blueberries was the perfect marriage! Happy cooking!
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
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!
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