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Blueberry Lemon Sour Cream Muffins

These blueberry lemon sour cream muffins are delicious! They have a great lemon undertone that really helps highlight the blueberries and a tasty crumble topping that makes them feel bakery worthy.

I love a good blueberry muffin and these are not an exception, I love these. They make the perfect little snack through out the day or are perfect for a breakfast or brunch or make them a day before and enjoy them as a quick and easy breakfast as you’re running out the door.

I like to keep muffins on my counter for my kids for whenever they are coming or going or whenever they need a little something. Each of my kids have a different favorite muffin, my first son is my blueberry muffin lover and I love that me and him both love them.

Here are a few other recipes you may also enjoy:

Cake Mix Banana Chocolate Chip Muffins
Pumpkin Muffins with Streusel Topping
Brown Sugar Banana Muffins
Healthy Sweet Potato Muffins
Double Chocolate Oat Blender Muffins
I have lots more muffins, just search muffins on here and you will find tons!

What you need to make these blueberry lemon sour cream muffins: (printable recipe card is below)

Makes 24 muffins

  • 1 1/4 cups sugar
  • 1 lemon zested
  • 1/4 cup melted butter
  • 2 tablespoon lemon juice
  • 1/2 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 cup milk
  • 1 1/2 cup blueberries
  • 2 tablespoons flour to toss the blueberries in

For the crumble topping:

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter – melted

Instructions

  1. Preheat oven to 350 F.
  2. In a mixing bowl, add sugar, lemon zest, melted butter, lemon juice, sour cream, eggs and vanilla and mix together.
  3. Add flour, salt and baking powder with the milk and blend batter well.
  4. Rinse blueberries then drain and while they are slightly wet, toss them in flour so they are coated in flour.
  5. Fold blueberries into the batter.
  6. Spoon batter into lined muffin tins.
  7. In another bowl, add all ingredients for the crumble topping and mix together until it looks crumbly then top each muffin with some topping.
  8. Bake for 18-20 minutes or until the muffins look baked through.
  9. Cool muffins and enjoy.
Print Recipe
5 from 1 vote

Blueberry Lemon Sour Cream Muffins

Deliciously moist blueberry muffins with a subtle lemon flavor and a crumb topping.
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast, cake, muffins, Side Dish, Snack
Cuisine: Breakfast, brunch, Muffins, Side dish, snack
Keyword: Blueberry, brunch, Lemon, Muffin, side dish, snack
Servings: 24 muffins

Ingredients

  • 1 1/4 cups sugar
  • 1 lemon zested
  • 1/4 cup melted butter
  • 2 tablespoon lemon juice
  • 1/2 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 cup milk
  • 1 1/2 cup blueberries
  • 2 tablespoons flour to toss the blueberries in

For the crumble topping:

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter – melted

Instructions

  • Preheat oven to 350 F.
  • In a mixing bowl, add sugar, lemon zest, melted butter, lemon juice, sour cream, eggs and vanilla and mix together.
  • Add flour, salt and baking powder with the milk and blend batter well.
  • Rinse blueberries then drain and while they are slightly wet, toss them in flour so they are coated in flour.
  • Fold blueberries into the batter.
  • Spoon batter into lined muffin tins.
  • In another bowl, add all ingredients for the crumble topping and mix together until it looks crumbly then top each muffin with some topping.
  • Bake for 18-20 minutes or until the muffins look baked through.
  • Cool muffins and enjoy.
5 from 1 vote (1 rating without comment)