The Best Lemon Blueberry Muffins Recipe (video)

a muffin tin on a table with blueberry muffins, with more muffins on the table, along with lemons and berries

These jumbo, Costco-style lemon blueberry muffins are my absolute favorite! Moist, delicate, delicious, and dotted with tons of blueberries! Plus, they’re super easy to make! They’re made with a sour cream muffin batter, lemon zest, fresh blueberries, and dried blueberries for even more berry flavor. One of these blueberry muffins with a cup of coffee in the morning is my favorite breakfast!

Watch My Blueberry Muffins Video Tutorial

Watch my YouTube lemon blueberry muffins video tutorial for step-by-step instructions and see just how easy these are to make! Want to stay up to date on the newest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Lemon Blueberry Muffins

Here are the main ingredients you’ll need to make these delicious blueberry muffins. Find the full list of ingredients with measurements in the printable recipe card below.

  • Blueberries – fresh blueberries are my go-to for this recipe. If you only have frozen berries, defrost them first and drain off any liquids before using in the recipe.
  • Dried Blueberries – adding dried berries adds even more berry flavor to the muffins. If you don’t have dried berries, simply add an additional cup of fresh berries.
  • Lemon Zest & Juice – lemon zest is the best way to add lemon flavor to any recipe! Zest the lemons first, then squeeze them for the juice.
  • Sour Cream – you can also use Greek yogurt for this recipe.
  • Eggs – have the eggs at room temperature for the best results. This way, the muffin batter will bake more evenly.
  • All Purpose Flour, Baking Soda, Baking Powder – dry ingredients for the batter.
  • White Granulated Sugar
  • Unsalted Butter – always use unsalted butter for baking. You will have more control over how much salt is in the recipe.

Supplies & Tools for the Recipe

Need some supplies or tools to make these lemon blueberry muffins at home? Shop my Amazon Affiliate links for the items I use in my kitchen. See Disclosure Statement.

a closeup image of a blueberry muffin cut on half, revealing the inside

Preparing the Dry Ingredients

These blueberry muffins come together in no time, making them a great option for weekend mornings! Here’s how to make them:

  1. Start by preheating the oven to 350°F. This recipe will make 12 jumbo muffins, or 24 cupcake-sized muffins. Place paper liners into each muffin tin. If you don’t have liners, spray the inside of each tin with a non-stick baking spray.
  2. Place the flour, baking soda, baking powder, and salt into a large mixing bowl. Zest the lemons directly into the dry ingredients and toss the zest with the flour so it’s well coated and not clumped together. Set aside.

Mixing the Wet Ingredients

With the dry ingredients ready, start with the wet batter:

  1. Squeeze the lemons and strain the juice. You’ll need ¼ cup of freshly squeezed juice.
  2. In a separate bowl, combine the lemon juice, milk, sour cream, eggs, melted butter, vanilla extract, and sugar. Beat with a whisk or mixer for a few minutes, until the eggs are well beaten.
  3. Add in the dry ingredients, then mix for about a minute, until the batter is smooth and clump free.
an overhead view of lemon blueberry muffins on a table and serving tray

Adding the Blueberries

Before adding in the fresh blueberries, rinse them first, then toss with 2 tablespoons of flour. This will help suspend the blueberries in the batter, keeping them from sinking to the bottom.

Add the flour-coated berries and dried blueberries to the muffin batter, then fold gently and thoroughly. The berries should be evenly distributed.

Baking Instructions for Blueberry Muffins

  1. Use a large measuring scoop to fill each muffin tin three-quarters of the way full. Add a few extra blueberries on top, if desired.
  2. Bake the lemon blueberry muffins at 350°F for 32 to 34 minutes, until the tops are golden brown, and a toothpick inserted into the center comes out clean.
  3. If using a regular cupcake pan, bake at 350°F for approximately 24 to 26 minutes, or until a toothpick inserted into the center comes out clean.
  4. Remove the muffins from the oven and cool in the pans for about 5 minutes. Transfer the muffins from the pans onto a wire rack to cool completely.
a blueberry muffin split in half to show the inside, on a table with more muffins

Serving & Storing Blueberry Muffins

You can enjoy these muffins right away. They’re great with a cup of coffee, tea, or milk.

Store the muffins well covered at room temperature for up to 3 days. For longer storage, wrap each muffin individually in plastic food wrap, then place the muffins in a freezer bag. When ready to enjoy, defrost the muffins at room temperature and enjoy.

Optional Streusel Topping for Muffins

If you love a streusel topping for your muffins, here’s how to make it. It’s a great addition to these blueberry muffins! Add the streusel topping before baking the muffins.

  1. Prepare the streusel in a separate mixing bowl: combine ¼ cup flour, ¼ cup sugar, and 2 tablespoons of cold butter. Use a pastry blender or two large forks to cut the butter into the flour until the mixture resembles small crumbles.
  2. Pour in the heavy cream and use your fingers or a fork to toss together the ingredients, forming a crumbly mixture.
  3. Sprinkle the prepared streusel topping over each muffin, adding about 1 ½ to 2 tablespoons per muffin. Add 5 to 7 additional blueberries on top.
many blueberry muffins on a serving tray and table, with lemons and berries

More Recipes to Try!

Enjoyed this easy and delicious muffin recipe? Check out some of my other recipes you’re sure to love!

Share it on Pinterest!

a pinnable, closeup image of blueberry muffins, with text overlay - 'The Best Blueberry Lemon Muffins'
Print
a muffin tin on a table with blueberry muffins, with more muffins on the table, along with lemons and berries
5 from 1 vote

The Best Lemon Blueberry Muffins Recipe

20 minutes prep + 32 minutes cook
12 jumbo muffins; 24 regular muffins
The best jumbo, Costco-style lemon blueberry muffins recipe, with fresh and dried berries and lemon zest. Super easy to make and delicious!

Ingredients 

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • zest from 2 large lemons
  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup milk
  • 1 cup sour cream, or Greek yogurt
  • 1 cup unsalted butter, melted
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups white granulated sugar
  • 3 cups fresh blueberries, or frozen, thawed
  • 2 tbsp all-purpose flour
  • 1 cup dried blueberries

Instructions

Preparing the Dry Ingredients:

  • Start by preheating the oven to 350°F. This recipe will make 12 jumbo muffins, or 24 cupcake-sized muffins. Place paper liners into each muffin tin. If you don’t have liners, spray the inside of each tin with a non-stick baking spray.
  • Place the flour, baking soda, baking powder, ands alt into a large mixing bowl. Zest the lemons directly into the dry ingredients and toss the zest with the flour so it’s well coated and not clumped together. Set aside.

Preparing the Wet Ingredients:

  • Squeeze the lemons and strain the juice. You’ll need ¼ cup of freshly squeezed juice.
  • In a separate bowl, combine the lemon juice, milk, sour cream, eggs, melted butter, vanilla extract, and sugar. Beat with a whisk or mixer for a few minutes, until the eggs are well beaten.
  • Add in the dry ingredients, then mix for about a minute, until the batter is smooth and clump free.

Adding the Blueberries:

  • Before adding in the fresh blueberries, rinse them first, then toss with 2 tablespoons of flour. This will help suspend the blueberries in the batter, keeping them from sinking to the bottom.
  • Add the flour-coated berries and dried blueberries to the muffin batter, then fold gently and thoroughly. The berries should be evenly distributed.

Baking Instructions:

  • Use a large measuring scoop to fill each muffin tin three-quarters of the way full. Add a few extra blueberries on top, if desired.
  • Bake the lemon blueberry muffins at 350°F for 32 to 34 minutes, until the tops are golden brown, and a toothpick inserted into the center comes out clean.
  • If using a regular cupcake pan, bake at 350°F for approximately 24 to 26 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the muffins from the oven and cool in the pans for about 5 minutes. Transfer the muffins from the pans onto a wire rack to cool completely.

Serving & Storing:

  • You can enjoy these muffins right away. They’re great with a cup of coffee, tea, or milk.
  • Store the muffins well covered at room temperature for up to 3 days. For longer storage, wrap each muffin individually in plastic food wrap, then place the muffins in a freezer bag. When ready to enjoy, defrost the muffins at room temperature and enjoy.

Nutrition

Serving: 1jumbo muffin | Calories: 486kcal | Carbohydrates: 67g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 297mg | Potassium: 229mg | Fiber: 3g | Sugar: 37g | Vitamin A: 711IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 2mg