HomeBaking Blueberry Lemon Muffins

Blueberry Lemon Muffins

Posted in : Baking on by : Sheila Tags: , , , , , , , ,

Having made blueberry muffins with cinnamon, I decided I needed blueberry with lemon muffins. Reason being? I have a bag of lemons – can’t waste them. Next up is lemon curd, I think.

Unless it’s chocolate, I’m not a massive fan of sweet, either, so I wanted these muffins to not be too sweet – let the blueberries do their job. Also, I need all the help I can get making the muffins rise – the new muffin pan has incredibly deep cups – so I added baking soda to the mix with the baking powder (quite a reaction).


  • 1 cup sour cream – could use yogurt
  • ½ cup honey
  • 2 eggs
  • 2 lemons’ worth of juice and zest – be careful with the grater (I nailed my thumb, said bad things)
  • 1 TB baking powder
  • 1 tsp baking soda (quite entertaining when this gets mixed in)
  • 2-1/2 cups of flour
  • ½ cup of oil
  • pinch of salt
  • 1-1/2 cups of blueberries

Preheat your oven to 400F.

In a larger bowl than you think you’ll need, mix the sour cream, eggs, honey, and oil together.

Add in the salt, the lemon juice and zest, the baking powder and the baking soda. The baking soda is why you need the bigger bowl – it hits that lemon juice and it gets very enthusiastic.

Mix in the flour. Try to leave the mixture lumpy – I can’t do it, I don’t expect anyone else to do it, either.

Add the blueberries and stir them in rather gently.

Scoop into a 12 cup muffin pan. I used a tablespoon (for soup) and ended up with massively mounded spoonfuls in each cup plus another half a mound. I probably could have made 18 muffins with a regular depth pan.

Bake for about 20 minutes….my pan is quite deep and they took closer to 25 minutes. Check them with a toothpick – they come out clean, they’re done!

Wait til they cool – only because blueberries are prone to holding the heat and if you don’t wait, you will burn your tongue!

I loved these – they could use a bit more lemon, but the lemon flavour was there and I feel it kicks up the blueberry flavour, as well. Less sugar let the blueberry flavour shine, also. There’s no point in using them if you aren’t going to taste them.

Success! You're on the list.

Leave a Reply

%d bloggers like this: