Yep. Home » In the Kitchen » Dessert » Lemon Poppy Seed Blueberry Sour Cream Muffins. SERIOUSLY drool worthy amazing!!! Lemon Blueberry Muffins look and taste like something out of a fancy bakery but even better because you get to eat them warm and so fresh out of the oven. To make gluten free lemon blueberry muffins , swap in your favorite gluten free … This post may contain affiliate sales links. Lemon Poppy Seed Blueberry Sour Cream Muffins. I think you would be adding too much fat to the recipe, changing the texture of your keto blueberry muffins. To make eggless lemon blueberry muffins, use 1/4 cup of unsweetened applesauce in place of the egg, and add an additional 1/4 tsp of baking powder or use a flax seed egg. That lemon glaze over the top is “optional, but highly necessary.” My oh my is it good! Start by preheating your oven. Prepare a 12-hole muffin tin by inserting paper muffin liners into the muffin pan cavities. This is a super important step because it will allow your muffins to cook evenly and at the same temperature. In this recipe, I used sour cream to give the softness and improve the texture of these muffins. If lemon isn’t your thing, just skip it. Sour cream does so much for these muffins – it adds moisture, a subtle tangy flavor, and it helps activate the baking soda so your muffins puff up nice and pretty while they bake. The muffins were moist, crumbly, lemony, with big bursting blueberries throughout. These muffins burst with fresh blueberries and lemon flavour, which I believe makes them delicious blueberry muffins. In a large bow, whisk the sour cream, egg, milk, butter, lemon zest and lemon juice. Orange zest would be fun to use if you’d looking to change up the citrus. So easy to bake, yet so delicious! You can substitute the sour cream for Greek yoghurt if you like. Add the flour mixture to this bowl; mix until just moistened. i have made 6 batches of these since you published this recipe. i gave them to my neighbors as a thank you gift and they RAVED about them! Even better is enjoying the lemon-scented muffins with buttery crumb topping. The 2 Tbsp obviously upped the lemon flavor and also gave them a more yellow color, so just do as you’d prefer here as well. While the muffins are baking, melt the butter along with the zest and juice from the other lemon in a small bowl. Please read my disclosure policy.. Moist and delicious, these How to make Blueberry Muffins with lemon zest and buttermilk? You can have these blueberry muffins as is – but to kick them up another notch, I added a delicious crumb topping (streusel topping) that is lightly infused with lemon flavor. Place the remaining 1/2 cup of granulated sugar in another small bowl. They’re also incredibly moist and topped with a crunchy crumble topping with extra lemon zest. I find that buttermilk worked really well and we got the perfect soft muffins. If you are looking for an easy dessert that looks and tastes like a million bucks, you've come to the right place. With a cup of coffee and one of these moist, lemony muffins made with fresh blueberries, we all knew it was going to be a great day. A soft and tender muffin inside with a perfect, heaped muffin top. I followed the recipe except I used sour cream instead of yogurt. You won’t find a muffin that says SPRING more than Blueberry and Lemon Zest Muffins with Fresh Lemon Glaze. Preheat oven to 400 F. Place paper liners in a standard muffin tin. Cool the muffins for 10 minutes, they should still be warm, but not too hot to handle. These lemon blueberry muffins are bursting with fresh blueberries and zesty lemon flavor. I would not recommend substituting the sour cream with double cream / heavy cream. I used buttermilk to make these muffins, however they can be made with milk or sour cream too. When you realize how easy these muffins are to make, you’ll want to make them over and over again. Ridiculously moist and delicious, this Blueberry Lemon Sour Cream Pound Cake tastes like Spring in every bite! And if you are wondering why I consider these “Bakery Style,” it’s the domed muffins tops. These muffins are filled with some serious love – brown sugar, sour cream, lots of blueberries, and the perfect amount of lemon zest. Also, I topped these moist blueberry muffins with a lemon glaze for extra lemon flavour. Sour cream gives this Blueberry Lemon Pound Cake a very moist and tender crumb, just like another family favorite, Orange Cranberry Pound Cake. A few notes: Make the muffins in a 6-well jumbo muffin pan. I was impressed that even though there were so … In fact, so many of our readers already have. This muffin recipe couldn’t be easier – both the blueberry muffins and the sweet lemon glaze. This lemon muffin recipe is inspired by our easy blueberry muffins recipe. 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