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
- 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.
Blueberry Lemon Sour Cream 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.
