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These lemon blueberry muffins rise high, stay moist, and burst with bright citrus and juicy blueberry flavor in every bite. The crumb is soft with a delicate balance of sweetness and tang, perfect for breakfast or an anytime treat. My pro tip for bakery-style muffin tops: start hot, then finish low in the oven—this creates dramatic rise and a golden crust without drying out the centers.​

Why This Recipe Works

This muffin formula relies on a blend of butter and oil for both flavor and moisture; the oil helps the crumb stay tender even as the muffins cool. Sour cream (or yogurt) adds extra richness and a subtle tang, while the double leavening (baking powder and baking soda) ensures maximum lift and a fluffy texture. The acidity from lemon juice and zest also boosts the leavening effect, ensuring the muffins rise quickly and stay airy.​

Ingredients

• All-purpose flour – 225g (1 ¾ cups) – provides structure and softness
• Baking powder – 7g (1 ½ tsp) – main leavener for lift
• Baking soda – 3g (½ tsp) – activates with acid for extra rise
• Salt – 3g (½ tsp) – balances sweetness
• Granulated sugar – 150g (¾ cup) – adds sweetness and tenderizes crumb
• Melting butter (unsalted) – 75g (⅓ cup) – flavor and richness
• Neutral oil – 60ml (¼ cup) – adds moisture for softness
• Eggs (large, room temp) – 2 (100g) – structure and binding
• Lemon zest – 2 tbsp (about 1 lemon) – bright citrus flavor
• Lemon juice – 30ml (2 tbsp) – acid for lift and tang
• Sour cream (or Greek yogurt) – 120ml (½ cup) – moistness and tang
• Whole milk (room temp) – 120ml (½ cup) – balances moisture
• Fresh or frozen blueberries – 175g (1 cup) – juicy fruit bursts

Equipment

• 12-cup muffin pan (standard size)
• Muffin liners or nonstick spray
• Mixing bowls (large and medium)
• Handheld or stand mixer (whisk or paddle attachment)
• Spatula
• Measuring cups and spoons (ideal for cup measurements)
• Kitchen scale (for precise gram weights)
• Wire cooling rack

Nice-to-have: Parchment circles, offset spatula

Step-by-Step Instructions with Visual Cues

Step 1: Preheat oven to 220°C (425°F). Line the muffin pan with liners or coat with nonstick spray.
Visual cue: Oven heating; liners set.

Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Fluff up the flour first to avoid dense batter.
Visual cue: Dry mix is uniform and fluffy.

Step 3: In a large bowl, use a mixer or whisk to beat softened butter, oil, sugar, lemon zest, eggs, and vanilla until light and creamy (about 2 minutes).
Visual cue: Mixture is pale and slightly fluffy.

Step 4: Stir in sour cream, milk, and lemon juice. Mix until smooth.
Visual cue: Mixure is smooth, no butter lumps.

Step 5: Gradually add dry ingredients to wet, mixing just until combined. Do not overmix—batter should be slightly lumpy.
Visual cue: Batter is thick and barely homogeneous.

Step 6: Gently fold in blueberries.
Visual cue: Blueberries are evenly dispersed, not crushed.

Step 7: Fill each muffin cup nearly to the top. Sprinkle with a little extra sugar for a crisp top.
Visual cue: Cups are full, sugar sparkles.

Step 8: Bake at 220°C (425°F) for 5 minutes, then reduce to 180°C (350°F) for 17–20 minutes, until a skewer comes out with a few moist crumbs, or internal temp is 96–98°C (205–210°F).
Visual cue: Muffins rise high, tops are golden, skewer is clean.

Step 9: Cool muffins in pan for 5 minutes, then transfer to a wire rack.
Visual cue: Sides pull away from pan, tops are firm.

Troubleshooting

• Muffins sink after baking: Underbaked center or too much leavening. Bake to internal 96–98°C, measure baking powder and soda precisely.
• Dry muffins: Overbaked or too much flour. Set timers precisely, use a scale for flour.
• Gummy crumb: Overmixed batter or underbaked. Mix just until combined, bake to proper temp.
• Blueberries sink: Toss berries in 1 tbsp flour before folding into batter.
• Burned tops: Oven too hot; reduce to 180°C after the first 5 minutes.
• Flat muffins: Weak leavener or expired baking powder/soda. Check expiration dates.

Substitutions and Variations

• Egg-free: Replace each egg with 1 flax egg (1 tbsp ground flax + 3 tbsp water, set 10 minutes). Expect slightly less rise.
• Dairy-free: Use non-dairy yogurt or sour cream, and a plant-based milk. Butter can be substituted with refined coconut oil.
• Gluten-free: Use a 1:1 gluten-free flour blend (ensure xanthan gum is included).
• Flavor swaps: Add poppy seeds, lemon glaze (100g powdered sugar + 1 tbsp lemon juice), or swap blueberries for raspberries or blackberries.

Scaling

Storage, Make-Ahead, and Freezing

• Counter: 3 days in an airtight container at room temp.
• Fridge: 5 days; bring to room temp before serving.
• Freezer: Up to 3 months. Freeze in airtight bags; thaw at room temp. Reheat in a 175°C (350°F) oven for 5–7 minutes to refresh texture.
• What not to freeze: Glazed muffins—glaze will weep.

Serving Suggestions

Pair with lemon glaze, honey, or a pat of salted butter. Serve with a fruit compote or a dollop of yogurt for added freshness. Balance sweetness with a tart berry sauce or a squeeze of lemon.

FAQs

• Can I use frozen blueberries? Yes, do not thaw. Toss in flour to prevent sinking.​
• How to prevent sinking? Don’t overmix, use fresh leavener, and bake to proper temp.
• How to double the recipe? Use a 9×13-inch pan for a sheet cake, or double muffin pan rounds.
• Best sugar for crisp topping? Granulated or turbinado for sparkle and crunch.
• Can I bake in an OTG? Yes, use the same temp and method. Air fryer requires halved time (check at 10 mins).

Notes from My Kitchen

• Batch 1: Used all butter, muffins were rich but slightly dense.
• Batch 2: Swapped 60g butter for oil—crumb was much softer and moist.
• Final: Combined butter and oil, adjusted leavening, and used sour cream for best flavor and texture.

Nutrition and Disclaimer

• Per muffin (approx.): 280 kcal, 35g carbs, 4g protein, 12g fat, 2g fiber.
• Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Soft & Moist Lemon Blueberry Muffins (Easy Home Recipe)

Course: DessertCuisine: AmericanDifficulty: Easy, Medium

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

280

kcal

Total time

40

minutes

These lemon blueberry muffins deliver a soft, moist crumb bursting with fresh blueberries and bright lemon zest. With a perfectly domed top and subtle sweet-tart balance, they make an ideal breakfast, snack, or dessert. This recipe uses a combination of butter, oil, and sour cream for bakery-style richness and a tender crumb, plus double leavening for an impressive rise.

Ingredients

• 225g (1 ¾ cups) all-purpose flour

• 7g (1 ½ tsp) baking powder

• 3g (½ tsp) baking soda

• 3g (½ tsp) salt

• 150g (¾ cup) granulated sugar

• 75g (⅓ cup) unsalted butter, melted and cooled

• 60ml (¼ cup) neutral oil (e.g., canola or vegetable)

• 2 large eggs (100g), room temperature

• 30ml (2 tbsp) fresh lemon juice

• 2 tbsp lemon zest (from about 1 lemon)

• 120ml (½ cup) sour cream or Greek yogurt, room temp

• 120ml (½ cup) whole milk, room temp

• 175g (1 cup) fresh or frozen blueberries, tossed in 1 tbsp flour to prevent sinking

Directions

• Preheat oven to 220°C (425°F). Line the muffin pan with liners or grease well.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• In a large bowl, whisk melted butter, oil, sugar, eggs, lemon zest, and lemon juice until smooth and pale (about 2 minutes).
• Stir in sour cream and milk until fully combined.
• Add dry ingredients gradually to wet mixture, stirring just until no dry flour remains; batter should be thick with some lumps—do not overmix.Add dry ingredients gradually to wet mixture, stirring just until no dry flour remains; batter should be thick with some lumps—do not overmix.
• Gently fold in the flour-coated blueberries.
• Spoon batter evenly into muffin cups, filling about ¾ to nearly full; sprinkle tops with a little sugar if desired.
• Bake at 220°C for 5 minutes, then reduce heat to 180°C (350°F) without opening the oven door; continue baking for 17–20 minutes or until a skewer inserted in the center comes out clean or the internal temperature reaches 96–98°C (205–210°F).
• Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  

Notes

• Tips and Notes
  For extra height, fill muffin cups nearly full and do not disturb during the first 5 minutes of high-heat baking.
  Use room temperature eggs and dairy for best rise and crumb texture.
  Toss blueberries with flour to prevent sinking to the bottom.
  Store airtight at room temperature up to 3 days, refrigerate up to 5 days, or freeze for up to 3 months.
• Nutrition (Approximate per muffin)
  Calories: 280 kcal
  Protein: 4g
  Carbohydrate: 35g
  Fat: 12g
  Fiber: 2g