Lemon-Blueberry Sour Cream Muffins


I started this blog post about two weeks ago… it went like this:

Yesterday being Mother’s Day, I was completely convinced that baby boy was going to make his appearance. I woke up excited about it! I even tried to force the issue – ate spicy food for breakfast, lunch AND dinner; blasted tribal music and busted out some (highly uncoordinated) belly dancing; walked for 2 hours; took the stairs; did lots of squats…

But alas, he’s still in there. Sigh.

Sour-Cream-Blueberry-Muffins-2On the upside, because I’m not in labour, I am able to present to you my BRAND NEW BEAUTIFUL WEBSITE that I am so excited about, designed by my uber-talented hubby/baby-daddy Adarsh.

And also Lemon-Blueberry Sour Cream Muffins. So two silver linings.


Yep, that was the intended blog post. But then, before I could publish, I … went into labour!

Introducing my little peanut, Theo. Mon p’tit coeur d’amour. Ten days old.

We’ve have been honeymooning in our rocking chair, watching the world go by from a big window. Snuggling and napping under fuzzy blankets, staring deeply into each other’s eyes and getting to know one another.


I made these muffins a while ago, with the intention of freezing them for when baby arrived. It didn’t happen. They were seriously, seriously yummy, and it was more than my ravenous 9-months-pregnant self could handle to stash any for the future.

They’re super-moist and fluffy, with lovely hints of lemon and vanilla, and a pop of fresh blueberries. I suggest making a double batch – then perhaps you’ll be able to squirrel some away in the deep freeze.

Lemon-Blueberry Sour Cream Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 cups flour
  • ¾ cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup melted butter
  • 1¼ cup sour cream
  • 1 tsp vanilla extract
  • 1 egg
  • 2 tsp lemon zest
  • ¼ cup lemon juice
  • 1 cup blueberries
  1. Preheat oven to 375 degrees. Grease or line a 12-cup muffin tin; set aside.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
  3. In a separate bowl, stir together melted butter, sour cream, vanilla, egg, lemon zest and lemon juice. Add to dry ingredients and stir until just incorporated. Fold in blueberries.
  4. Spoon batter into prepared muffin tin. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.


  • cupcakemuffin

    Awww, what a cutie! Congrats! (And those muffins look really yum!) :)

    • foodess

      Thank you!

  • Diandra Linnemann

    Congratulations! And thanks for sharing the recipe!

    • foodess

      Thanks Diandra!

  • Warm Vanilla Sugar

    These look lovely, and your newborn is so sweet!! Congrats!

    • foodess

      Thanks Katrina :)

  • http://www.brooklynfarmgirl.com/ Pamela @ Brooklyn Farm Girl

    I am a lover for any blueberry muffin – these look wonderful!

    Also, adorable!!

    • foodess

      Thanks Pamela!

  • Maureen

    Congratulations! So adorable! I am making your Kitsilano cookies today!

    • foodess

      Woohoo! Let me know what you think :)

  • http://www.facebook.com/lyndsey.m.jayne Lyndsey Morgan Jayne

    He’s beautiful and these look delicious! I wish you the greatest bond time with sweet lil Theo, pretty mama! Can’t wait to give these a go. PS. Do you have a recipe for sour cream donuts or cake that would taste similar to those they make at Tims? (but waaaay healthier, less sugar/fat, but just as flavourful and moist?)

    • foodess

      Thanks, Lyndsey! Haha love your request… I’ll work on it ;-)

  • http://twitter.com/stephmwise stephanie wise

    Ahhhh congrats, Jennifer! So happy for you and Theo is the cutest little thing! PS These muffins sound super yummy :)

    Stephanie @ Girl Versus Dough

    • foodess

      Thank you, Stephanie! :)

  • Alicia @Bakeaholic

    awe he is SO cute!!!!!!

    • foodess

      Thanks Alicia :)

  • http://www.facebook.com/katrina.hansen.739 Katrina Hansen


    • foodess

      Thank you, Katrina :)

  • Tania

    The very best for your Theo. He is absolutely beautiful!

    • foodess

      Thanks Tania! :)

  • KMont27

    Congratulations on your adorable little boy! And I really love your new site look! Very fresh and inviting. :)

    • foodess

      Thank you!

  • Amanda Amos

    must. make. these. … And, Theo is an absolutely beautiful baby. Congratulations!

    • foodess

      Thanks Amanda :) Hope you like them!

      • Amanda Amos

        I made them and they were like a little dessert muffin. Hard to have just one. :)

        • foodess

          Yeah, they do lean toward dessert, don’t they? ;)

  • Alycia Reid

    Congratulations! He is absolutely adorable.
    These look awesome, I have a ton of leftover blueberries from family brunch on the weekend and I think these muffins will be the perfect vessel for them!

    • foodess

      Thanks Alycia, let me know how they turn out for you :)

  • Carly

    I just made these and I love them! They will be my new go to recipe. Thank you so much for sharing!!

    • foodess

      Yay! :)

  • AGrowingGarden

    congratulations – what a beautiful baby :-)

  • Penny Davis

    Made these for beauties for breakfast today! They are the best muffins I’ve ever had. Seriously. I’m printing out the recipe and adding it to my keepers! Thanks a bunch! :)

    • foodess

      Yay! So good to hear. Glad you liked :)

  • http://danceonflour.blogspot.com/ Irena Sahara

    The muffins look beautiful and make me so hungry!!

  • Magnolia

    could you substitute the sour cream with yogurt?

    • foodess

      You bet!

  • Sara

    It’s official – this is the best food blog I’ve been to. I’ve made quite a few recipes (chocolate cake, banana bread, English muffins, sloppy Joes, kale salad). Everything has been outstanding – and all the recipes allow for multiple substitutions and are still delicious. Superb!

  • Linda

    can i just have lemon juice and not zest?

  • Meg

    These were great.  A thick, rich batter with plenty to fill 12 muffins.  Fill them to the brim.  I used frozen blueberries, and the recipe was still perfect.  I also was slightly short on zest, but still get the lemony flavor.  A very forgiving recipe.

  • jessica

    I just made these and I have to say these are delicious! I topped mine with a bit of lemon sugar because I love what citrus does for berries.

  • Astrid

    I made these yesterday for my birthday with a bunch of friends, and they’ve had a huuuuge success!! Sour cream just works so perfectly! I also made your moist chocolate cupcakes, and they were amazing! As a Belgian, I’m used to make “European” recipes that tend to be quite dry, I’m very satisfied to try a more American/Canadian recipe!

  • Ariana

    These are amazing! Thanks!

    • http://foodess.com/ Jennifer Pallian

      Aren’t they?! hehe :D

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