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Lemon Blueberry Muffins

Lemon Blueberry Muffins

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I must say it’s been an eventful few days. Lockdown has really got my family nagging me to death, for a pet, of course. Since I was a little girl I’ve had a phobia for dogs, or should I say anything furry.

If a dog as much as sniffs me I literally get a panic attack. But I was so frustrated with my family, after their continuous nagging, I said to my hubby “Do whatever you wish” and the next thing we have a pet puppy.

It is super cute and I am afraid of dogs but I will never do anything to harm them. Just seeing this little thing breaks my heart. I can’t help but feel sad for him because I can’t imagine a baby without a mom. But what I do know is that my boys are so good that they will take the best care of him.

My 11-year-old is totally smitten. Watch this space…I will definitely tell you if I have gotten over my phobia. But after 40 odd years I doubt that’s gonna happen. 

Lemon Flavored

Let me get to my Lemon Blueberry Muffins. These little muffins are absolutely divine. I cannot get enough of anything lemon and with that touch of blueberry, it makes it all the more heavenly.

I do love blueberries but please do not overcrowd my cakes with it. There should be just enough blueberries so I can still get enough of the lemon flavour too.

Lemon Blueberry Muffins with a lemon glaze

My family are not much into baked stuff, unless it’s cookies or doughnuts. These Lemon Blueberry Muffins, however, went down a treat. They are light and moist and has the perfect amount of lemon flavor.

Frozen Berries

I think frozen berries are the way to go for these muffins. I think fresh berries can become all mushy and a little messy if not handled with care.

It’s not berry season here in SA but I have frozen berries in my freezer. It worked perfectly for my muffins. I also love the use of sour cream, it creates that extra moisture.

I know you are going to love these Lemon Blueberry Muffins as much as we do. Please drop me a comment if you do try them.

More Breakfast Ideas:

Egg-free Banana Coconut Muffins

Perfect One-Bowl Chocolate Muffins

Cereal Pancakes


Lemon Blueberry Muffins with a lemon glaze
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5 from 2 votes

Lemon Blueberry Muffins

Heavenly muffins with a little bit of tanginess and blueberries
Course Breakfast
Cuisine American
Keyword breakfast muffins, lemon blueberry muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12


  • 1/4 cup/62.5g butter melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1&1/4 cup cake wheat flour or all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tsp lemon zest
  • 1&1/2 tbsp fresh lemon juice
  • 1/3 cup sour cream
  • 3/4 cup blueberries

Lemon Glaze

  • 1 cup icing sugar
  • lemon juice


  • Preheat oven to 180 degrees Celsius. Line a muffin pan with cupcake liners
  • Using an electric mixer beat eggs and sugar for 5 minutes until light in colour
  • Mix in lemon zest and lemon juice
  • Sift in the flour, baking powder and bicarbonate of soda, whilst you drizzle in the butter. Give it a quick mix using the electric mixer
  • Mix in the sour cream just until combined
  • Gently fold in the blueberries. Fill each cupcake liner about halfway
  • Bake at 180 degrees Celsius for 20 minutes or until a toothpick inserted comes out clean
  • Cool on a cooling rack
  • Drizzle the lemon glaze over once completely cool

Lemon Glaze

  • Mix in some lemon juice with the sifted icing sugar until you reach the desired consistency. If you prefer a thick glaze add less lemon juice or add more for a thinner glaze


  1. You can use fresh blueberries instead of frozen
  2. Do not over mix the batter once the berries are in as your batter will turn purple
  3. If you don't have sour cream you can use half a cup of milk instead
  4. You don't have to use the lemon glaze but it is highly recommended


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