Savory Sweet Life

Simply Delicious Recipes for Everyday Living

Alice’s Blueberry Muffins

Last update: July 18, 2016 By Alice Currah 34 Comments

[donotprint]
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]





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Alice's Blueberry Lemon Muffins
Author: Savory Sweet Life
Recipe type: Sweet Bread
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 12
 
Lemon infused blueberry muffins.
Ingredients
  • 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
Instructions
  1. 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.
1.2.4

 

 

Filed Under: Breakfast Tagged With: blueberry, Bread, Brunch, cake, dessert, Muffins, Vegetarian

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Comments

  1. Adeela Abbas says

    May 18, 2015 at 12:45 am

    Very Useful information, this is both good reading for, have quite a few good key points and I learn some new stuff from it too.

  2. Mary says

    May 11, 2015 at 6:24 am

    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,

  3. verhuisbedrijf zeist says

    August 25, 2014 at 1:29 am

    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.

  4. Kristin says

    July 14, 2013 at 3:33 pm

    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!

  5. Tristian says

    June 5, 2013 at 2:32 pm

    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!

  6. Kristen says

    May 25, 2011 at 12:01 am

    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!!

  7. Christina says

    February 23, 2011 at 8:51 pm

    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?

  8. Monica says

    July 28, 2010 at 7:29 am

    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!

  9. Marlee says

    July 1, 2010 at 6:44 pm

    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.

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Hi, and welcome to Savory Sweet Life. I am so glad you are here! My name is Alice Currah and you'll find easy delicious recipes to feed your family and other useful tips for everyday living. Continue reading more about Alice....

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