• May 28, 2013

    Lemon-Blueberry Sour Cream Muffins

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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 minutes
    Cook Time: 22 minutes
    Total Time: 32 minutes
    Course: Breakfast
    Cuisine: American
    Servings: 12 muffins
    Author: Jennifer Pallian BSc, RD


    • 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.
    Tried this recipe?tag @foodess
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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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    5 stars
    These muffins are perfect!


    Delish! Really a great recipe. Saving it for future use. I only had frozen wild blueberries..as 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.


    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.


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

    Ale Alejo

    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

    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

    5 stars
    Made exactly to recipe. They were delicious


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