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Lemon blueberry muffins with white tulip liners in a vintage muffin tin.

Lemon Blueberry Muffins

  • Author: Laura Bolton - Fork Knife Swoon
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 12 Muffins 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


Mile-high lemon blueberry muffins with crunchy, sugar kissed tops, and fluffy, berry studded centers. Soft and moist and packed with blueberries, these easy muffins are a family favorite year-round, but especially during berry season.


  • 2 cups blueberries ¹
  • 2 cups (240g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp Kosher salt (such as Diamond Crystal)
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (198g) organic cane sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • zest of one lemon
  • 1/4 cup (60g) whole milk
  • 1/4 cup (60g) whole sour cream
  • 1 Tbsp Turbinado sugar ²


  1. Preheat the oven to 375℉. Line a 12-cup muffin tin with paper liners. Set aside.
  2. In a small mixing bowl, toss the blueberries with 1 Tablespoon of the flour. Set aside.
  3. In a medium mixing bowl, whisk together the remaining flour, baking powder, and salt. Set aside.
  4. In a large mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes.
  5. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon zest.
  6. Turn the mixer down to low speed, and add half of the flour mixture, followed by the milk and sour cream, and ending with the remaining flour. Mix until just combined. Fold in the blueberries.
  7. Use a cookie scoop to portion the muffin batter (it will be super thick) between the prepared muffin cups, filling each cup just about to the top. Generously sprinkle the tops with the Turbinado sugar.
  8. Bake for 30-35 minutes, until the muffins are domed and golden and a cake tester (or toothpick) inserted into the center of each comes out clean. Remove from the oven and let cool in the muffin pan for 5 minutes, before removing and cooling completely on a wire baking rack. Enjoy!!


¹ Two cups of blueberries amounts to a packed blueberry muffin. If you prefer a few less berries to batter ratio, reduce to 1-1/2 cups.

² If you don’t have Turbinado sugar, try Demerara or another coarse, raw sugar, or a light sprinkling of organic cane sugar.

Note: for more lemon flavor, and to make these even more decadent dessert muffins, you could add a lemon glaze with fresh lemon juice and powdered sugar.

Adapted from NYT Cooking.

Keywords: lemon blueberry muffins, jordan marsh muffins, meyer lemon, best blueberry muffins