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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.
Thank you for this recipe. The pics are gorgeous and i was just looking for something to use up the sour cream i have left.
these were great! i loved the hint of lemon in them and i had enough batter to fill my 12 cup muffin pan and part of my mini muffin pan. was perfect for our little family. thanks for sharing. we LOVE all your recipes! just made your blueberry coffee cake for the second time this week for my book club and it was a great hit. 🙂
This looks so yummy.. i’ll have to try it THIS WEEK!
I just made these this afternoon and they were delish! I think the lemon was a big difference in regular blueberry muffins. Thanks for the great recipe!
My recipe also uses lemon zest… love it! I’m curious about how you’re jucing your lemon in the picture above? It looks like you’re removing the pulp?
love LOVE love your blue berry muffin recipe! I suck at baking BUT I will try your recipe! Thanks! 🙂
Hi Suzanne,
No need to defrost the berries. Just gently fold them in right after you’ve made the batter. Hope this helps!
Alice
Beautiful muffins!
Beautiful! You could seriously sell them in at bakery and have them be the BEST muffins anyone has ever had 🙂
Wonderful! I always love a new blueberry muffin recipe. If I do say so, they are the quintessential muffin. Always a hit. Thank you for sharing!
You photos look great. Thanks for a great recipe!
Carmen
These muffins look delicious! My husband loves blueberries so I’ll have to bookmark this recipe!
Your blueberry muffins look incredible. Of course, I am not surprised, because everything you make is incredible!
Those look like the perfect muffins!
Happy Birthday to your little one
These look incredible! Want one for breakfast tomorrow morning with a big cup of coffee. YUM.
I love blueberry muffins and these look divine! Do the frozen berries need to defrost any before using?
thanks, Suzanne
I made blueberry muffins with a cream cheese filling last week-they were delicious. I will have to make these next. They look divine!!!
Bookmarked! I will definitely make some of those next week!
Those look like some of the best blueberry muffins I’ve ever seen!
These were durn tasty! I made them this evening!
i can’t remember the last time i had a blueberry muffin. we used to have them all the time as kids — out of the box, mind you, but still good. since i’ve grown up and learned homemade is always better, i should relive my childhood and give these a go!
cheers,
*heather*
Great looking muffins. I like how there are large pieces of fruit visible. I like eating these straight from the oven where the fruit is still boiling hot.
Amazing! I’m looking for a good blueberry muffin recipe, and this looks so fresh. I’ll definately give it a try.
These sound especially good to me because of the lemon juice and lemon zest. I need to pick up some blueberries to make them for tomorrow’s breakfast!
YUM, this looks absolutely delish! And I LOVE that you added raw sugar to the top for an extra crunch! I should totally make these b/c my favorite fruit is blueberries and I need a quick ready to go breakfast since I hardly have time to cook a real meal breakfast! Thanks for sharing!