Blueberry Lemon Muffins

By Deborah C – Ottawa, ON
Blueberry Lemon Muffins
  • Prep Time: 15
  • Total Time: 40
  • Servings: 12

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About this Recipe

These are delicious and moist - the best blueberry muffins I've ever tasted. I've received many requests from family and friends for this recipe.


1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tbsp baking powder
1/4 tsp baking soda
1/2 cup white sugar
1/4 cup butter, softened
1 tbsp vegetable oil
1 large egg
1/2 cup sour cream
1/4 cup milk
finely grated zest from 1 lemon
1/2 tsp lemon extract
1 cup blueberries, fresh or frozen


In bowl whisk dry ingredients (except sugar) to aerate. In separate bowl mix sugar and butter until fluffy, add egg, oil, sour cream, milk, lemon zest and lemon extract, mixing well after each ingredient. Pour half of dry ingredients into wet ingredients and fold with rubber spatula just until moist, then add remaining dry ingredients and blueberries and fold just until moist. Use ice cream scoop to fill muffin tin. Makes 12 muffins. Bake at 375 degrees for 25-30 minutes. Test with toothpick. Cool muffins on wire rack.

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