Lemon Blueberry Muffins

Lemon blueberry muffins

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 12 servings
Yield: 24 muffins
Nutrition Facts (per serving)
329 Calories
13g Fat
46g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 329
% Daily Value*
Total Fat 13g 17%
Saturated Fat 7g 33%
Cholesterol 89mg 30%
Sodium 467mg 20%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 6%
Total Sugars 16g
Protein 7g
Vitamin C 3mg 15%
Calcium 147mg 11%
Iron 2mg 13%
Potassium 141mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sunday mornings will never be the same. These classic lemon blueberry muffins with a pecan and brown sugar crumb topping are a beautiful way to start the day. Pile them high in a bread basket and pass around the table as everyone enjoys their morning coffee. They're also a lovely snack to add to lunchboxes.

The prominent lemon flavor in these muffins comes from a combination of both fresh lemon zest and lemon extract. The tartness of the lemon pairs perfectly with the blueberries in this breakfast treat. The moist crumb of the muffins is juxtaposed with the sweet crunch of the nutty topping. They are sure to become a family favorite and a weekly tradition.


For the Batter:

  • 3 1/2 cups all-purpose flour

  • 1/2 cup sugar

  • 4 teaspoons baking powder

  • 1 teaspoon salt

  • 4 large eggs

  • 1 cup buttermilk

  • 1/2 cup sour cream

  • 1/2 cup (4 ounces) unsalted butter, melted

  • 1 teaspoon lemon extract

  • 1 teaspoon lemon zest

  • 2 cups blueberries

For the Topping:

  • 1/4 cup brown sugar

  • 1/4 cup pecans, chopped

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F. Prepare the muffin tins by coating with non-stick cooking spray or lining with paper liners.

    Lemon Blueberry Muffins
    Kristina Vanni
  2. In a large bowl, mix together the flour, sugar, baking powder, and salt. Set aside.

    Lemon Blueberry Muffins
    Kristina Vanni
  3. In another large bowl, beat together the eggs, buttermilk, sour cream, melted butter, lemon extract, and lemon zest. 

    Lemon Blueberry Muffins
    Kristina Vanni
  4. Combine dry ingredients with wet ingredients and mix until just blended. Over-mixing can cause the muffins to be dense and not rise. Stir just until the dry ingredients are moistened.

    Lemon Blueberry Muffins
    Kristina Vanni 
  5. Gently fold in blueberries. Do not overmix.

    Lemon Blueberry Muffins
    Kristina Vanni 
  6. Divide mixture among 24 muffin cups. 

    Lemon Blueberry Muffins
    Kristina Vanni
  7. In a small bowl, combine brown sugar, pecans, and cinnamon for the crumb topping.

    Lemon Blueberry Muffins
    Kristina Vanni
  8. Top the muffin batter with the crumb mixture. (Cups will be filled to the top.) Bake for 20 to 25 minutes. 

    Lemon Blueberry Muffins
    Kristina Vanni
  9. Serve and enjoy for breakfast or brunch.


  • When purchasing fresh blueberries, look for berries that are firm, dry, plump and smooth-skinned. The size of the berries isn’t an indicator of maturity, but the color is important. The best blueberries should be a deep purple-blue to blue-black. Avoid reddish blueberries because they aren’t ripe, and they won’t ripen once they are picked Any blueberries that look soft or shriveled or have any signs of mold should also be avoided.
  • Fresh blueberries should be kept in the refrigerator in their original plastic pack or in a covered bowl or container. Only wash the berries just before use, otherwise, they can get soggy in the refrigerator.
  • If you want to make these muffins when blueberries are not in season, frozen berries also work well.
  • Using paper liners reduces wear and tear on the nonstick finish of your muffin pan.