These lemon blueberry muffins are amazing. Tender, fluffy and moist, with the perfect amount of sweetness. The lemon juice in batter makes them taste like sunshine.
- 2 cups all-purpose flour (reserve 1 tablespoon flour)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 1/4 cup fresh blueberries, rinsed and well drained
- 1/2 cup high-quality butter, softened
- 1 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- Zest of one large lemon
- 1 tablespoon lemon juice, freshly squeezed
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 1/4 cup whole milk (or 2% milk)
- 6 tablespoons white (coarse) sparkling sugar
RECIPE PREP: Preheat oven to 375°F. On a 12-well muffin pan, run a buttered finger around the top of each well (just enough grease so muffin tops won’t stick to the pan), then add paper liners. Rinse and drain the blueberries well. Gently pat dry with a paper towel to remove more water.
- Reserve 1 tablespoon of the flour for later. Add remaining flour to a medium mixing bowl along with baking powder and salt. Whisk to combine. Set the bowl aside.
- Add blueberries to a small bowl with the reserved tablespoon of flour. Toss until well coated. This technique keeps fruit from sinking down to the bottom of the batter. Set the bowl aside.
- In the bowl of a stand mixer with paddle attachment, cream butter and sugar until light and fluffy (at least 2 minutes). Add in vanilla, lemon juice and lemon zest. Mix to combine.
- This technique is very important: Add eggs to the bowl of the stand mixer – one by one, mixing well after each addition.
- This technique is also very important: Don’t add in all the dry ingredients at once. Add 1/3 of the flour mixture to the wet ingredients. Blend on low speed until just combined, scraping down the sides of the bowl if needed. Do not overmix or the batter will be dense.
- Add sour cream to the bowl. Mix again briefly. Add more flour mixture and blend until incorporated. Add milk and mix again. Add remaining dry ingredients. Blend just until incorporated.
- Remove mixing bowl from the stand mixer. With a rubber spatula, manually fold the floured blueberries into the batter. Divide batter evenly between the 12 muffin cups. Generously fill each one all the way to the top and a little beyond. Sprinkle 1/2 tablespoon white sparkling sugar on top of each muffin.
- Bake for 25 minutes or until muffin crowns are light golden blonde and a cake tester inserted into the center comes out clean. Remove from oven. Allow the treats to cool completely in the pan.
How to store muffins: Store muffins in a zip-top plastic bag with any excess air removed, or in an air-tight container. At room temperature in a cool dry environment, your muffins will stay fresh for 1-2 days.
Can muffins be refrigerated? When properly stored in the refrigerator in a sealed container, your muffins will stay fresh for up to one week.
How to keep muffins from getting soggy: Before storing freshly-baked muffins in an air-tight container, let them to sit uncovered on a baking rack for 1 to 2 hours. This allows enough time for excess heat to escape (heat causes condensation), and for additional excess moisture to be evaporated. Line a container or resealable plastic bag with a paper towel or thin kitchen cloth. Arrange muffins in a single row, then cover them with another paper towel or cloth. Seal the container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
Keywords: Lemon Blueberry Muffins, Blueberry Muffins, Lemon Blueberry Muffin Recipe, Jordan Marsh Blueberry Muffins