Blueberry Muffins

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Does it get any better than homemade blueberry muffins with fresh lemon zest?  Welcome to a very enjoyable morning!

Nothing can beat the taste of fresh blueberries in any baked item. No, nothing!! The sad little muffin mix you buy in a box/pouch, should be outlawed!   It’s horrible and tastes all artificial and chemically. (because it is, sorry to be Debbie Downer)  Why bother with the store-bought junk when this recipe is so easy!

I should’ve prefaced this post by saying, Hello, my name is Vicky and I’m a serial recipe fixer. I’m sure there’s a better, more elegant way of saying that. But I’m not elegant, so bear with me.  I  love trying out new recipes until I find the one I think is just perfect!  With me having Celiac Disease it’s a lot harder now with all the baking to find a perfect one, my perfect one.  Gluten free flour just isn’t the same.  I rely mainly on Cup for Cup GF flour since it does relatively well.

So my main source of taste testing now comes from the kids. Four ravenous males that devour everything and anything in their paths.  Kinda like a food tornado, or a food Hoover. LOL!  They all agreed and voted this was the BEST blueberry muffin to date, so I’m including it. I only like to blog about recipes we love.  So stay tuned for our old favorite blueberry muffin recipe.



LittleChef3 just loves to eat fresh blueberries, preferably frozen.  He thinks it’s a nice treat.  I think a muffin is a nice treat, maybe I should re-think my eating habits….





Blueberry Muffins

An easy basic recipe for a lovely blueberry muffin with an extra zing from the fresh lemon zest.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12


  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup sugar
  • zest of one lemon
  • 4 tablespoons unsalted butter melted and cooled slightly
  • 1 ¼ cups sour cream 10 ounces
  • 2 cups small blueberries fresh or frozen (if using frozen, keep in the freezer until it's time to mix them in)


  • Preheat oven to 350°F. Grease a standard-sized 12-cup muffin tin and set aside.
  • Whisk together flour, baking powder, and salt in a medium bowl.
  • In a separate medium bowl, whisk egg until evenly combined and pale yellow in color. Add the sugar and lemon zest and whisk vigorously until thick and well combined. Add half of the butter, whisk well to combine, and then whisk in the remaining butter. Add sour cream in two additions, whisking to combine after each addition.
  • Add berries to the dry ingredients and toss gently to combine. Add the wet ingredients to the dry and fold with a spatula until the batter comes together Do not over mix.
  • Spoon the batter between the prepared muffin cups. Bake until the muffins are just set and a toothpick inserted in the center of a muffin comes out clean, about 25 to 30 minutes.
  • Let muffins sit in the pan for five minutes before turning them out on a wire rack. Serve warm or at room temperature.Recipe source:
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