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I love blueberry muffins. I don’t know if it’s possible to love them too much but nevertheless, nothing beats homemade blueberry muffins – wouldn’t you agree? Last Thursday my baby boy, Eli, turned two years old. Because we had just returned from a week long trip days before his birthday, we decided not to have a birthday party. Instead, I made these yummy blueberry muffins for his birthday and stuck a candle in it.
What I love about blueberry muffins is the denser texture and how less sweet they are compared to cake. I used frozen blueberries and all the other ingredients I typically have on hand. I love spreading a little pat of butter on them before biting into it with bursts of sweetened berries to savor. This recipe also has a little bit of lemon zest and juice. The lemon flavor is subtle but enough to compliment the blueberries in the most delightful way. I also add a little bit of turbinado (raw sugar) on top of each muffin before baking for a nice little crunch. You could easily substitute white sugar crystals.
If you’re in the mood to bake some love for your family, may I suggest these blueberry muffins? Enjoy! [/donotprint]
- 1 cup of sugar
- 4 tablespoons butter, softened
- 2 tablespoons vegetable oil
- Zest of 1 lemon
- ½ cup sour cream
- 2 eggs
- Juice of 1 lemon
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1-1/2 cups fresh or frozen blueberries
- optional ¼ cup turbinado sugar/sugar crystals
- Preheat oven to 400 degrees F. In a medium mixing bowl, cream sugar, butter, oil, and lemon zest for 3 minutes until light in color and creamy on medium speed using a mixer. Add sour cream, eggs, lemon juice, and vanilla extract beating for 2 minutes. Add the flour, baking powder, and salt gently mixing everything for an additional minute until everything is fully incorporated, approximately 2 minutes. Batter will be nice and thick. Gently fold in the blueberries. Line a muffin tin with paper cups and pour batter ¾ full into each muffin cup. For prettier muffins, top each muffin with a sprinkle of turbinado sugar or sugar crystals. Bake for 12 minutes and then lower the oven temperature to 350 degrees F. Bake for an additional 12-15 minutes or until the center of the muffins springs back when touched.
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Hello Alice,
Thank you for your wonderful recipe!
I tried the strawberry jam and the result amazed me:)
and from now on i’m going to try all your recipes. So, the next will be this muffin. But, I have a question!
Can i replace the sour cream with the butter milk in the same amount?
Thanks,
Amazing! I also wish him good luck to defend his gold medal. I like to share it with all my friends and hope they will also encourage him.
I’ve made these muffins several times too – always yummy. Just pulled a batch out of the oven and they smell so good! I’ve also made this recipe substituting cranberries and orange juice/zest for the blueberries and lemon which is also really delicious!
I love everything about these muffins!!! I try and make them every few weeks and they are never a disappointment to my friends and family. I have a batch cooking in the oven now!
Hi Alice!
These sound GREAT, but I have some lemon dislikers in my house. Do you think they’d be ok without the zest and lemon juice? Do I need to add anything to compensate for the missing ingredients?
Thanks!!
I can’t wait to try this recipe out! I LOVE muffins, especially blueberry. Do you think it would be okay to substitute the blueberries for other fruit, such as raspberries, blackberries, etc.? What about nuts?
I made these last night and they were very good! I used the zest and juice of one small lemon and they gave the blueberry muffins a nice zing. Thanks for sharing!
Hi Alice,
I have never, ever gone wrong with a recipe on this blog. I love it! Everything is delicious and easy , but tastes like hard work. BUT I have to admit… I made these last week and threw all but two out. I followed the recipe exactly and they weren’t very good. They tasted like lemon muffins, but not nearly as good.. kind of sickly sweet/citrusy. Maybe you could be a little more specific on the “juice and zest of one lemon” part for your future viewers, because I guess I used way too much of my lemon. Or maybe it was just a big lemon, I don’t know , but I was really dissapointed. :/ I will try this recipe again soon, but will use a lot less lemon, and see if they turn out better.