Lemon Blueberry Muffins, (Cake Mix or Sour Cream) Recipe for moist and fluffy muffins

Lemon Blueberry Muffins: A recipe for moist and fluffy muffins bursting with fresh blueberries and lemon zest.
Lemon zest Lemon blueberry muffins pinit

Learn how to make moist and fluffy lemon blueberry muffins with this easy and versatile recipe. You can use either cake mix or sour cream as the base for your muffins, and add fresh or frozen blueberries and lemon zest for a burst of flavor. These muffins are perfect for breakfast, brunch or snack time.

Muffins are a type of quick bread that are baked in individual portions, usually in muffin cups or liners. They are soft and moist on the inside and crisp and tender on the outside. They can have various flavors and ingredients, such as fruits, nuts, chocolate, cheese, etc.

Lemon blueberry muffins are one of the most popular and delicious types of muffins. They combine the sweet and tangy flavors of lemon and blueberry, creating a refreshing and satisfying treat. They are also easy to make, as you only need a few basic ingredients and a simple mixing method.

There are two ways to make lemon blueberry muffins: with cake mix or with sour cream. Both methods produce moist and fluffy muffins, but they have some differences in taste and texture. Cake mix muffins are lighter and sweeter, while sour cream muffins are richer and denser.

In this recipe, we will show you how to make lemon blueberry muffins with both cake mix and sour cream, so you can choose your preferred option. You can also customize your muffins by adding more or less lemon zest, blueberries or other ingredients.

Let’s get started!

Lemon zest Lemon blueberry muffins image
Lemon zest Lemon blueberry muffins with banana

Serving suggestions

You can serve your lemon blueberry muffins as a breakfast, brunch or snack. You can also pack them for school or work, or take them to a picnic or a potluck. Some possible serving suggestions are:

  • Butter: A simple and classic way to enjoy your lemon blueberry muffins is with some butter. You can spread it on your warm muffins and let it melt into the soft and moist crumb.
  • Honey: A sweet and natural way to enhance your lemon blueberry muffins is with some honey. You can drizzle it over your muffins and enjoy the contrast of the tangy and sweet flavors.
  • Jam: A fruity and delicious way to complement your lemon blueberry muffins is with some jam. You can choose any jam you like, such as strawberry, raspberry, apricot, etc. You can also make your own jam with fresh or frozen fruits and sugar.
  • Yogurt: A creamy and healthy way to pair your lemon blueberry muffins is with some yogurt. You can choose any yogurt you like, such as plain, vanilla, Greek, etc. You can also add some granola, nuts or fruits for some crunch and texture.
  • Cream cheese: A rich and decadent way to indulge in your lemon blueberry muffins is with some cream cheese. You can use regular or flavored cream cheese, such as lemon, blueberry, strawberry, etc. You can also make your own cream cheese frosting with cream cheese, butter, powdered sugar and lemon juice.
Lemon zest Lemon blueberry muffins

Step 1: Preheat oven and prepare muffin pan

The first step is to preheat your oven to 375°F (190°C) and prepare your muffin pan. You will need:

  • A 12-cup standard muffin pan
  • Paper or silicone muffin liners (optional)

To prepare your muffin pan, follow these steps:

  • Grease your muffin pan with cooking spray or butter, or line it with paper or silicone liners.
  • Set aside until ready to use.

Step 2: Choose your base: cake mix or sour cream

The second step is to choose your base for your lemon blueberry muffins: cake mix or sour cream. You will need:

  • For cake mix base:
    • 1 box of yellow cake mix (about 15.25 oz or 432 g)
    • 3 large eggs
    • 1/3 cup of vegetable oil
    • 1 cup of water
  • For sour cream base:
    • 2 cups of all-purpose flour
    • 2 teaspoons of baking powder
    • 1/2 teaspoon of baking soda
    • 1/2 teaspoon of salt
    • 1/2 cup of unsalted butter, softened
    • 1 cup of granulated sugar
    • 2 large eggs
    • 1 cup of sour cream

To choose your base for your lemon blueberry muffins, follow these steps:

  • For cake mix base:
    • In a large bowl, whisk together the cake mix, eggs, oil and water until well combined.
  • For sour cream base:
    • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
    • In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
    • Add the eggs one at a time, beating well after each addition.
    • Add the sour cream and beat until smooth.

Step 3: Add lemon zest and blueberries

The third step is to add lemon zest and blueberries to your batter. You will need:

  • For both bases:
    • Zest of one lemon (about 1 tablespoon)
    • 1 cup of fresh or frozen blueberries

To add lemon zest and blueberries to your batter, follow these steps:

  • For both bases:
    • Stir in the lemon zest with a wooden spoon or a spatula.
    • Gently fold in the blueberries with a wooden spoon or a spatula.
    • Tip: If using frozen blueberries, do not thaw them before adding them to the batter. This will prevent them from bleeding too much color into the batter.

Step 4: Fill muffin cups and bake

The final step is to fill your muffin cups and bake your lemon blueberry muffins. You will need:

  • For both bases:
    • A 1/4 cup measuring cup or an ice cream scoop
    • A toothpick or a skewer

To fill your muffin cups and bake your lemon blueberry muffins, follow these steps:

  • For both bases:
    • Using a 1/4 cup measuring cup or an ice cream scoop, fill each muffin cup about 3/4 full with the batter.
    • Bake the muffins for 18 to 22 minutes, or until a toothpick or a skewer inserted in the center comes out clean or with a few moist crumbs.
    • Remove the muffins from the oven and let them cool slightly in the pan before transferring them to a wire rack to cool completely.

Enjoy your easy and moist lemon blueberry muffins with your family and friends. You can also serve them with some butter, honey or jam for extra flavor.

Lemon Blueberry Muffins, (Cake Mix or Sour Cream) Recipe for moist and fluffy muffins

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 5 mins Total Time 40 mins
Servings: 12 Calories: 250 kcal (Per serving)
Best Season: Suitable throughout the year

Description

Are you looking for an easy and moist lemon blueberry muffins recipe that you can make at home? Look no further than this simple and versatile recipe. You can use either cake mix or sour cream as the base for your muffins, and add fresh or frozen blueberries and lemon zest for a burst of flavor. These muffins are perfect for breakfast, brunch or snack time.

This lemon blueberry muffins recipe is suitable for anyone who loves lemon and blueberry flavors. You can also customize your muffins by adding more or less lemon zest, blueberries or other ingredients. You can also make them vegan or gluten-free by using some simple substitutions.

This lemon blueberry muffins recipe will make 12 standard-sized muffins that serve 12 people. You can easily double or triple the recipe if you need more servings. You can also freeze the leftover muffins for later use.

Try this lemon blueberry muffins recipe today and enjoy easy and moist lemon blueberry muffins from scratch. They are sure to please everyone.

Best Season

You can enjoy this lemon blueberry muffins all year round. However, it may be more suitable for spring and summer seasons, when fresh lemons and blueberries are more abundant and flavorful.

Ingredients for Lemon Blueberry Muffins

For the cake mix base

For the sour cream base

Instructions for Lemon Blueberry Muffins Recipe

Instructions

  1. Preheat oven and prepare muffin pan
    • Preheat your oven to 375°F (190°C) and lightly grease your muffin pan with cooking spray or butter, or line it with paper or silicone liners.
    • Set aside until ready to use.
  2. Choose your base: Cake Mix or Sour Cream
    • For cake mix base:
      • In a large bowl, whisk together the cake mix, eggs, oil and water until well combined.
      • Tip: Do not overmix the batter or your muffins will be tough and dense. Just mix until there are no dry spots left.
    • For sour cream base:
      • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
      • In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
      • Add the eggs one at a time, beating well after each addition.
      • Add the sour cream and beat until smooth.
    Make sure your butter and eggs are at room temperature before using them. This will help them blend better and create a smoother batter.
  3. Add lemon zest and blueberries
    • For both bases (whichever you are using):
      • Stir in the lemon zest with a wooden spoon or a spatula.
      • Gently fold in the blueberries with a wooden spoon or a spatula.
    If using frozen blueberries, do not thaw them before adding them to the batter. This will prevent them from bleeding too much color into the batter.
  4. Fill muffin cups and bake
    • For both bases:
      • Using a 1/4 cup measuring cup or an ice cream scoop, fill each muffin cup about 3/4 full with the batter.
      • Bake the muffins for 18 to 22 minutes, or until a toothpick or a skewer inserted in the center comes out clean or with a few moist crumbs.
      • Remove the muffins from the oven and let them cool slightly in the pan before transferring them to a wire rack to cool completely.
    You can check if the muffins are done by lifting one edge of the crust and looking at the bottom. It should be browned and crisp.
Nutrition Facts

Servings 12


Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 4g20%
Cholesterol 60mg20%
Sodium 250mg11%
Total Carbohydrate 35g12%
Dietary Fiber 1g4%
Sugars 20g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips & Alternatives

  • You can use any type of cake mix you like, such as white, lemon, vanilla, etc. You can also use a gluten-free cake mix for a gluten-free option.
  • You can use any type of oil you like, such as canola, sunflower, coconut, etc. You can also use melted butter for a richer flavor.
  • You can use any type of water you like, such as tap, bottled, filtered, etc. You can also use milk for a creamier texture.
  • You can use any type of flour you like, such as whole wheat, spelt, oat, etc. You can also use a gluten-free flour blend for a gluten-free option.
  • You can use any type of sugar you like, such as brown, coconut, maple, etc. You can also use a sugar substitute for a lower-calorie option.
  • You can use any type of sour cream you like, such as regular, light, fat-free, etc. You can also use yogurt or buttermilk for a tangier flavor.
  • You can use any type of lemon you like, such as regular, Meyer, organic, etc. You can also use lime or orange zest for a different citrus flavor.
  • You can use any type of blueberries you like, such as fresh or frozen. You can also use other berries, such as raspberries, strawberries, blackberries, etc.

Notes

Some notes for this lemon blueberry muffins recipe are:

  • You can store the leftover muffins in an airtight container at room temperature for up to three days, in the refrigerator for up to a week, or in the freezer for up to three months.
  • You can reheat the muffins in an oven or a microwave before serving.
  • You can also freeze the unbaked muffin batter in a freezer bag for up to three months. You can thaw it in the refrigerator overnight and bake it as usual.

Equipments used/needed

The equipments used/needed for this lemon blueberry muffins recipe are:

  • A 12-cup standard muffin pan
  • Paper or silicone muffin liners (optional)
  • A large bowl
  • A medium bowl
  • A whisk
  • An electric mixer
  • A wooden spoon or a spatula
  • A 1/4 cup measuring cup or an ice cream scoop
  • A toothpick or a skewer
  • A wire rack
Keywords: lemon blueberry muffins, lemon blueberry muffins recipe, Easy lemon blueberry muffins, Moist lemon blueberry muffins, Lemon blueberry muffins with cake mix, Lemon blueberry muffins with sour cream, Vegan lemon blueberry muffins

Frequently Asked Questions

Expand All:
Can I use lemon juice instead of lemon zest for this recipe?

Yes, you can use lemon juice instead of lemon zest for this recipe. However, lemon juice will add more liquid and acidity to the batter, which may affect the texture and flavor of the muffins. You may need to adjust the amount of water or sour cream accordingly. You can also use lemon extract for a more concentrated lemon flavor.

Can I use fresh or frozen blueberries for this recipe?

Yes, you can use fresh or frozen blueberries for this recipe. Fresh blueberries will have a more vibrant color and flavor, while frozen blueberries will be more convenient and available all year round. If using frozen blueberries, do not thaw them before adding them to the batter. This will prevent them from bleeding too much color into the batter.

Can I make mini or jumbo lemon blueberry muffins with this recipe?

Yes, you can make mini or jumbo lemon blueberry muffins with this recipe. You will need to adjust the baking time and temperature accordingly. For mini muffins, bake them at 350°F (177°C) for 10 to 15 minutes. For jumbo muffins, bake them at 375°F (190°C) for 25 to 30 minutes.

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