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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.

On 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 10 mins
Cook Time 22 mins
Servings 12 muffins


  • 2 cups flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup melted butter
  • 1 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 egg
  • 2 tsp lemon zest
  • 1/4 cup lemon juice
  • 1 cup blueberries


  • Preheat oven to 375 degrees. Grease or line a 12-cup muffin tin; set aside.
  • In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
  • 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.
  • Spoon batter into prepared muffin tin. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.
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10 months ago

5 stars
These muffins are perfect!

9 months ago

Delish! Really a great recipe. Saving it for future use. I only had frozen wild expected turned the batter blue but tasted excellent. Used a full sized ice cream scoop for consistency on the size of the muffins when scooping into the tins. Made a dozen and a half. I added vanilla sanding sugar on the second batch just for a little razzle dazzle. Came out perfect in 20 minutes.

9 months ago

4 stars
Delicious! I used (smaller) cupcake tins instead of (larger) muffin tins. Next time will use the large ones. I didn’t have enough sour cream so added yogurt and a little cream cheese.; otherwise followed the recipe exactly. The flavor is great, texture is almost too soft but could be from my substitutions. I’ll definitely make these again.

9 months ago

5 stars
Easy recipe and excellent muffins. Such great flavour and very moist.

Ale Alejo
Ale Alejo
9 months ago

5 stars
Love them! They taste amazing! I didn’t had enough sour cream so I substituted half of it with Greek yogurt and they turn out well. Thank you for the recipe

Sharon Flury
Sharon Flury
9 months ago

I am diabetic, do you think I could use Splenda in place of the sugar, and still have good results? P.S. BIG congratulations on your baby boy!!

Christine Allen
Christine Allen
8 months ago

5 stars
Made exactly to recipe. They were delicious

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