Blueberry Lemon Muffins
Soft, bakery-style blueberry lemon muffins made completely from scratch with real butter, fresh lemon juice and zest, and juicy blueberries. Finished with a buttery streusel topping and a light lemon icing, these muffins are incredibly moist, tender, and packed with bright citrus flavor—perfect for an easy, homemade breakfast or snack.
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Equipment
- 2 small bowls
Ingredients
- 1/2 cup Butter, melted
- 3/4 cup Sugar
- 1 Lemon, zested and juiced
- 2 Eggs
- 1/2 cup Sour cream
- 1 tsp Vanilla extract
- 2 cups Flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Sea salt
- 1 cup Blueberries
Streusel Topping
- 3 tbsp Butter, melted
- 1/2 cup Flour
- 2 tbsp Sugar
Icing
- 1/2 cup Powdered sugar
- 2 tbsp Lemon juice
Instructions
- Preheat the oven to 375℉.
- In a large mixing bow, combine the butter and sugar.
- Whisk in the lemon zest, juice, eggs, sour cream, and vanilla extract.
- Add the flour, baking powder, baking soda, and salt. Stir gently to incorporate the dry ingredients with the wet ingredients.
- Gently fold in the blueberries.
- Scoop the batter into the lined muffin pans, filling each about 2/3 full.
- In a small mixing bowl, combine 3 tbsp melted butter, 1/2 cup flour, and 2 tbsp sugar. Sprinkle the streusel generously on top of each muffin.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Remove the muffins from the oven and allow to cool in the pan for 5 minutes before transferring to a cooling rack to cool for 15 additional minutes.
- In a small bowl, combine 1/2 cup of powdered sugar with 2 tbsp of lemon juice. Drizzle the lemon icing over the muffins and serve.
Nutrition
Serving: 1muffinCalories: 220kcal
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