The Best Lemon Blueberry Muffins Recipe

Preparation

Step 1: Pre-heat and Prep [01:00]

Preheat oven to 350°F (175°C). Line muffin tins with paper liners.

Step 2: Combine Dry Ingredients [01:24]

In a bowl, mix flour, baking soda, baking powder, and sea salt. Add the lemon zest and combine.

Step 3: Combine Wet Ingredients [02:05]

In a separate large bowl, whisk eggs, sour cream (or Greek yogurt), lemon juice, milk, melted butter, vanilla extract, and white granulated sugar.

Step 4: Mix Batter [02:59]

Add the dry ingredients to the wet mixture and combine until incorporated.

Step 5: Prepare Blueberries [03:37]

In a small bowl, toss the blueberries with 2 tablespoons of all-purpose flour to prevent them from sinking.

Step 6: Final Incorporation [03:52]

Fold the fresh and dried blueberries into the batter.

Step 7: Fill Muffin Tins [04:09]

Fill the muffin tins 3/4 of the way full. Add extra blueberries on top.

Step 8: Bake [05:00]

Bake for 32–35 minutes until a toothpick inserted in the center comes out clean. If using a regular cupcake pan, reduce time to 24–26 minutes.

Step 9: Cool [05:19]

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.