Prize Winning Blueberry Muffins

Prize Winning Blueberry Muffins

Blueberry muffins with a hint of fresh lemon zest adds a special flavor to these scrumptious muffins.

20 min. prep time
12 muffins
17517 Ratings


1/2 cup sugar
1 cup sour cream
2 tablespoons lemon juice
1 teaspoon freshly grated lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup fresh or frozen blueberries, unthawed
1 tablespoon sugar
1/2 teaspoon freshly grated lemon zest


Heat oven to 375°F. Grease muffin pan cups or place paper baking cups into muffin pan cups; set aside.

Combine 1/2 cup sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, lemon juice, 1 teaspoon lemon zest and egg. Continue beating, scraping bowl often, until well mixed.

Combine flour and baking soda in bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in blueberries. Spoon into prepared muffin pan cups.

Combine 1 tablespoon sugar and 1/2 teaspoon lemon zest in small bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake 20-25 minutes or until lightly browned. Cool 5 minutes; remove from pan.

Nutrition Facts (1 muffin)

Calories: 180

Fat: 8g

Cholesterol: 30mg

Sodium: 150mg

Carbohydrates: 25g

Dietary Fiber: 1g

Protein: 3g

Recipe #5091©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

A lovely batch of muffins! Really moist (you have to love sour cream!) I made a streusel topping with brown sugar for the tops, used frozen blueberries and made 11 muffins so they could be a little bigger. The best I've ever made! Thank you :)
These are definitely love muffins. So light and delicious. Very simple recipe,will bake these again and again.
These disappear quickly every time I make them. I follow the recipe exactly and the muffins are moist, light, and delicious! The best blueberry muffin I've tried by far.
Easy to pull together, but my result was a muffin without much crumb to it. The lemon and blueberry flavors were evident and nice.
Really good and simple. I like the fact that there is not very much sugar in the recipe. I have made the recipe as printed several times. I also have used the base recipe to make orange/cranberry muffins. I use 1/4 cup orange juice concentrate, zest from one orange and 1 cup of craisins. I soak the craisins in water for about 30 minutes, then drain before adding them to the batter.
Very nice recipe. Regarding the frozen blueberries, it works well to use them frozen (unthawed). Just give them a quick rinse and then a few stirs into your batter. Frozen blueberries that have been thawed tend to turn the batter blue - which doesn't affect the flavor, but might not be the look you are going for. Frozen blueberries will thaw during baking. Enjoy!
Muffins are really good. Not quite sweet enough for me so I will be upping the sugar when I make them again and I will make them again.
Hello! We love this recipe and this is the 2nd time we're baking it today! Thank you so much for this simple and lovely recipe! Thank you for sharing :)
Five stars from a retired chef. Easy and really pulls in the rave reviews. Generously butter the muffin pan and don't overfill.
Hi, Love the muffins.....wonderful recipes bakers.
Just a small change (1 cup fresh or frozen blueberries (unthawed)). I think it needs to be changed to read thawed. Certainly don't mean to be picky just thought you would want to know.
Absolutely delicious - was wondering if it could be made into a loaf cake?
This is an amazing recipe ! Simple and delicious ! The lemon zest adds an element of surprise! I get asked to bake these over and over by friends and family !
These muffins are the best recipe yet. They are moist and the hint of lemon gives them a wonderful flavor. Try some 'Cinnamon Sugar Butter Spread' on them for an extra treat!
Awesome, I didn't have any sour cream so I substituted vanilla yogurt, I also added 1/2 cup of crushed blueberries. Really yummy
Moist and delicious!
All I can say is wonderful! This recipe comes out great everytime. I anxiously await blueberyy season each year in order to make this recipe with my fresh picked blueberries, The lemon highlights the flavor of the blueberries.
Highly recommend this! My family loves it! The combination of the fresh emon zest & juice along with the fresh blueberries really adds a wonderful flavor to the muffins. It definitely lives up to it's name as "Prize Winning".
Since my family loves blueberries, I added an extra 1/2 cup of fresh blueberries. They were delicious.
I really like the light lemon flavor in the muffins.

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