Blueberry Muffins

Blueberries and lemon. The flavor combination that should be up there with the popular kids. The peanut butter-jelly and strawberry-chocolate crowds. Somehow, though, blueberries and lemon don’t get the recognition they deserve and it’s just a shame. The tartness of the lemon and sweet burst of blueberry; oh it makes my heart sing. I hope it has the same effect on you, too.

These muffins are made up of a sour cream/mascarpone cake that is full of plump, delicious blueberries and then sprinkled with a fresh lemon sugar. It’s a perfect treat for a weekend brunch or tasty breakfast on the car ride to work while you daydream you are sitting in a quaint cafe reading the newspaper and discussing last night’s Glee episode with your fictional friend, Franz. You know- that old chestnut.

Whatever you are daydreaming about, add these blueberry muffins to your baking repertoire. You won’t be disappointed. 🙂

Blueberry Muffins

Yield: 18 muffins (recipe reported 12)


  • 2 cups (10 ounces) unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup (7 ounces) sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
  • 1 1/4 cups (10 ounces) sour cream (I substituted half mascarpone cheese because I didn’t have enough sour cream)
  • 1 1/2 cups frozen or fresh blueberries, rinsed and dried
  • 1 cup sugar
  • 1 tablespoon fresh lemon zest (from 1 lemon)


1. Preheat the oven to 350 degrees and adjust a rack to the middle position. Grease 2 12-cup muffin tins and set aside.

2. Combine the lemon zest and sugar in a small bowl. Set aside.

3. Whisk the flour, baking powder, and salt in a medium bowl. In a second medium bowl, whisk the egg until pale yellow, about 30 seconds. Add the sugar and whisk until thick and smooth, another 30 seconds. Slowly add in the butter in 2 additions, mixing well each time. Add in the sour cream in 2 additions and mix until just combined.

4. Place the berries in the flour mixture and gently toss until evenly coated. Carefully add the sour cream mixture to the flour mixture and fold until just-combined (don’t overmix- a few smears  of flour in the batter are okay).

5. Using a large spoon or ice cream scoop, divide the batter evenly into the muffin tins. Sprinkle about 1 tablespoon of the lemon sugar on top of the batter. Bake until muffins are lightly golden, about 25-30 minutes. Remove from oven, allow to cool about 10 minutes before removing from the pan.

Source: Barely adapted from Baking Illustrated

4 Comments Add yours

  1. {Main St. Cuisine} says:

    I need to make these before the blueberries disappear from the produce aisle. I may try them with your sour cream/marscapone combination. They look like they’d be delicious with a cup of coffee in the morning.

    Thanks for the inspiration!

  2. khaki says:

    oh Franz….he is waiting for you to join him for high tea in a quaint little bistro in German village..

    1. Lolly says:

      Haha! Love it 🙂

  3. Sara says:

    These look amazing!!! Yummy!

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