{"id":17816,"date":"2025-04-16T19:41:44","date_gmt":"2025-04-16T23:41:44","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/recipe\/muffins-aux-bleuets-et-au-citron\/"},"modified":"2026-08-28T22:33:13","modified_gmt":"2026-08-29T02:33:13","slug":"blueberry-and-lemon-muffins","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/blueberry-and-lemon-muffins\/","title":{"rendered":"Lemon blueberry muffins with sour cream"},"content":{"rendered":"

\ud83c\udf4b Lemon blueberry muffins built on sour cream<\/strong><\/h3>\n

Summer in a paper liner. That’s the honest description. The lemon lands first, sharp and bright, then the berries let go and the whole bite turns purple and jammy. Breakfast, afternoon snack, or dessert with an iced coffee at four o’clock when you figure you’ve earned it.<\/p>\n

What sets these apart from every other lemon blueberry muffin is the \u00be cup of sour cream<\/strong>. It goes in with the lemon juice and the milk, and it pulls double duty: the fat keeps the crumb tender for days, and the acidity gives the baking soda something to push against. If you’ve ever made blueberry muffins with sour cream and wondered why they were still soft on day three, that’s your answer.<\/p>\n

\ud83e\uded0 Frozen blueberries, and I’m not budging<\/strong><\/h3>\n

I use frozen. Every single time, July included. They hold their shape in the oven instead of collapsing into mush, and the little bit of juice they throw off marbles the batter purple in a way fresh berries never quite manage. Straight from the freezer into the bowl, no thawing, tossed in a spoonful of flour so they don’t all end up parked on the bottom.<\/p>\n

Fresh berries work. I’m not going to pretend otherwise. But if there’s a bag of frozen wild blueberries sitting in your freezer door, this is the recipe that finally uses it up.<\/p>\n

\ud83d\udd25 Bakery style tops come from two temperatures<\/strong><\/h3>\n

Here’s the part most people skip. You start the oven at 425\u00b0F for the first 10 minutes<\/strong>, then drop it to 375\u00b0F<\/strong> to finish. That first blast sets the outside while the middle is still liquid, so the batter has nowhere to go but up. That is the entire trick behind bakery style blueberry muffins, the tall domed kind that hang over the edge of the liner.<\/p>\n

Fill the cups almost to the rim. Stir ten or fifteen strokes, no more. And double the batch while you’re in there, because they freeze like champions and a muffin pulled out on a Tuesday morning is worth a lot more than one you never got around to making. \ud83e\uded0\ud83c\udf4b<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83c\udf4b Lemon blueberry muffins built on sour cream Summer in a paper liner. That’s the honest description. The lemon lands first, sharp and bright, then the berries let go and the whole bite turns purple and jammy. Breakfast, afternoon snack, or dessert with an iced coffee at four o’clock when …<\/p>\n","protected":false},"featured_media":17812,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"blueberry muffins with sour cream","_yoast_wpseo_title":"Bakery style lemon blueberry muffins with sour cream","_yoast_wpseo_metadesc":"Lemon blueberry muffins with sour cream and frozen blueberries. Baked hot then low for tall bakery style tops. 12 muffins.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[263,159,201,199,179],"sponsorship":[],"class_list":["post-17816","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-snacks","recipe_category-brunches-breakfasts","recipe_category-others-en","recipe_category-others","recipe_category-desserts-en"],"acf":[],"yoast_head":"\nBakery style lemon blueberry muffins with sour cream<\/title>\n<meta name=\"description\" content=\"Lemon blueberry muffins with sour cream and frozen blueberries. 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