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

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 
US Customary - Metric

  • 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, 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.

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