These blueberry muffins are the perfect baked good for the spring and summertime.
These blueberry muffins are moist, flavorful, and refreshing and converted me into a blueberry muffin fan. Let's have a standing ovation for the amazing Preppy Kitchen giving us another winning recipe.
The lemon zest and lemon juice in this recipe really help to brighten up the entire muffin and highlight the blueberry flavor. See his blog post here for the OG version with streusel on top.
“I was never a fan of blueberry muffins until I tried this recipe.”
The first step is to combine the dry ingredients into a bowl and set it aside. You will mix the blueberries into this mixture later. Mix the wet ingredients, including the lemon zest and lemon juice, into another bowl and set it aside for later use.
If you don’t have sour cream, you can substitute it with plain Greek yogurt to get a similar effect. Either one will result in moist blueberry muffins once baked. As you will notice, the recipe does not call for a specific amount of blueberries.
You can add as many or as few blueberries as you would like to the mixture. I even added extra frozen blueberries because I thought they needed more. It’s really up to you!
Once you wash and dry your blueberries, I recommend that you mix the blueberries into your dry ingredients so that they don’t sink to the bottom when the muffins bake.
Prep your cupcake pan with some liners, fill each one with the batter and top them with even more blueberries and some raw sugar if you would like.
When your muffins are finished baking, make sure to let them cool before topping them with anything else. Preppy Kitchen tops their blueberry muffins with a streusel topping.
However, I like to pipe this 3-ingredient whipped cream onto each of the muffins. Even though I omitted the streusel topping, these muffins are still super delicious.
Tips for Perfect Muffins:
If you use frozen berries, add a few extra minutes to your bake time to account for the extra moisture.
I like to keep these in an airtight container for optimal freshness. I find they are best when eaten within 3 days.
Be sure not to substitute the lemon zest and juice with storebought juice. I usually recommend using what you have on hand, however, store-bought lemon juice tends to add a prominent bitter taste.
If you would like more tips and information on how to perfect and add to this blueberry muffin recipe, see Preppy Kitchen’s original recipe here for their topping and for more details.
Happy Baking!