Blueberry Lemon Muffins

Blueberries (anything remotely blueberry) remind me of my mother. She adores everything blueberry.

Last Saturday morning, I walked to my farmers’ market with my friend Lisa. What is normally a few minutes’ drive took us approximately three quarters of an hour to walk in the scorching heat. With our bags over our shoulders and water bottles in hand, we walked leisurely talking all the way and just plain catching up. The first things that jumped up at us  were the rows of big (and I mean big), succulent blueberries. I purchased the larger basket because every year I make blueberry lemon muffins for my mother when in season.

This recipe is adapted. In its original form, it used butter instead of canola oil and chocolate chips instead of fruit. I have also substituted the sour cream with yogurt from time to time. It’s a recipe that has been with me for years. Unfortunately, I don’t have the source, but it is too good to keep to myself. I have made my share of muffins over the years and I stopped searching for muffin recipes after I found this one. The batter is perfect, perfectly moist without being too spongy. So perfect, in fact, that I use it as my base for most of my other muffin types. The recipe in its original form was meant for chocolate chips, but I have used it to make all kinds of other muffins, including cranberry orange, peach, toffee, etc.

I love muffins, especially for breakfast. I can’t tell you how many times my husband has woken up to the sweet smell of the muffin of the season coming out of the oven on a Sunday morning. I can’t think of a better way to wake up.

Blueberries and lemon are a classic combination, so classic that the lemon is barely detectable in this recipe; it works only to enhance the blueberries. In most muffins with fruit, the recipe calls for sugar to be added to the fruit for extra sweetness. This recipe does not require the addition of sugar to the fruit. The batter is sweet enough that it balances the blueberries, which are naturally sweeter at this time of year. When baked, some of those big, luscious blueberries retain their shape and literally burst in your mouth with an intensity so deep that can only be blue. Those that do explode when they bake produce the most luscious blue lava that seeps into the muffin not unlike blueberry marmalade. Get ready for a blueberry blast!

Makes 6 extra large muffins or 12 regular size muffins


Flour 2 cups
Baking powder 2 tsp
Baking soda ½ tsp
Salt pinch
Sugar 1 cup
Canola oil ¾ cup
Eggs 2
Vanilla 2 tsp
Sour cream 1 cup
Zest, lemon 1
Blueberries, fresh 1.5 cups


  1. Preheat the oven to 350 degrees. 
  2. Line a 12-tin muffin pan with liners.
  3. In a small bowl, mix the flour, baking soda, baking powder, and salt. 
  4. In a medium bowl, mix the oil and sugar until light and fluffy.
  5. Beat in the eggs, one at a time (in the wet mixture).
  6. Beat in the vanilla (in the wet mixture).
  7. Add the flour mixture to the wet mixture alternately with the sour cream.  Begin and end with the flour.
  8. Spoon in the blueberries and lemon zest.
  9. Spoon into muffin cups.
  10. Bake for 25 minutes, or until a toothpick inserted in center comes out clean. If making 6 muffins, bake for 30 minutes.

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