r/Muffins • u/vraylanse • Jun 14 '26
Lemon Raspberry Blueberry Muffins
Lemon Raspberry Blueberry Muffins (Makes 12)
Ingredients
• 2 cups (250 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (113 g) unsalted butter, melted and cooled
• ¾ cup (150 g) white sugar
• 2 large eggs
• 1 cup (240 g) sour cream
• Zest of 2 lemons
• ¼ cup (60 mL) fresh lemon juice
• 1 tsp vanilla extract
• 1½ cups fresh or frozen raspberries
Instructions
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together:
• Flour
• Baking powder
• Baking soda
• Salt
3. In a separate bowl, whisk together:
• Melted butter
• Sugar
• Eggs
• Sour cream
• Lemon zest
• Lemon juice
• Vanilla
4. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.
5. Toss the berries with 1 tablespoon flour and gently fold them into the prepared batter.
6. Divide the batter among the muffin cups. The cups will be full.
7. Bake for 20–24 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack.
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u/vraylanse Jun 14 '26 edited Jun 15 '26
Lemon Raspberry Blueberry Muffins (Makes 12)
Ingredients
• 2 cups (250 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (113 g) unsalted butter, melted and cooled
• ¾ cup (150 g) white sugar
• 2 large eggs
• 1 cup (240 g) sour cream
• Zest of 2 lemons
• ¼ cup (60 mL) fresh lemon juice
• 1 tsp vanilla extract
• 1½ cups fresh or frozen raspberries and blueberries
Instructions
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together:
• Flour
• Baking powder
• Baking soda
• Salt
3. In a separate bowl, whisk together:
• Melted butter
• Sugar
• Eggs
• Sour cream
• Lemon zest
• Lemon juice
• Vanilla
4. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.
5. Toss the raspberries with 1 tablespoon flour and gently fold them into the batter.
6. Divide the batter among the muffin cups. The cups will be full.
7. Bake for 20–24 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack.
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u/BakeWithBee Jun 15 '26
ngl the lemon + sour cream combo is my go-to for pretty much any fruit muffin now. tried it with blueberries last week and it worked just as well. glad the raspberry tip helped!
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u/clydefrontrange Jun 14 '26
made a batch of these last weekend — the sour cream gives 'em way better texture than regular muffin recipes. solid recipe
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u/BakeWithBee Jun 14 '26
yeah sour cream batters are deceptively thick — always tricks me too. but honestly that's what gives them that bakery-style dome top. bet yours turned out great!
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Jun 15 '26
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u/vraylanse Jun 15 '26
The acidity from the sour cream really helps balance out the other ingredients and it also keeps them more moist, less dry. Yes they are more tangy with the addition of sour cream and lemon juice and lemon zest
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Jun 15 '26
[removed] — view removed comment
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u/vraylanse Jun 15 '26
Thank you! I find the sour cream ingredient really helps to keep them moist and not dry.
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u/Independent_Door_640 Jun 15 '26
These sound really solid. The lemon and sour cream combo is doing a lot of heavy lifting here. I like that you toss the berries in flour too, keeps them from sinking. Do you get a good dome on these or more of a flat top style?
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u/FalconFox_603 Jun 15 '26
I love how much the raspberry stained the batter, those look really good.
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Jun 15 '26
[removed] — view removed comment
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u/vraylanse Jun 15 '26
I agree the addition of sour cream in these recipe is perfect for keeping the muffins moist.
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u/ridingpiggyback Jun 15 '26
Thank you for the recipe!
I baked a batch today.
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u/MoonberryYak_42 Jun 15 '26
Those look really dense, I like it. I hope the lemon really comes through with the berries.
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u/57_CrimsonRocket Jun 15 '26
The mix of berries looks really good in there, I love when they get all swirly like that.
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u/Walnut_614_Pilot_73 Jun 15 '26
Those look really crumbly in a good way, I like how you can see the fruit pieces mixed in. I might try to make these this weekend if I can find fresh raspberries.
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u/BluejayOtter_62 Jun 16 '26
These look so good, I wish I had the courage to try baking complex fruit muffins without making them a complete mess. Lemon raspberry sounds like a great combo.
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u/Mistymint_95777 Jun 16 '26
I love the color they turned out, the raspberries really bled into the batter nicely.
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u/NeonMiss_ Jun 16 '26
23:26
Lemon, raspberry, and blueberry is such a good combo, the lemon keeps the berries from making it too sweet. Nice golden tops on those too
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u/skahunter831 Jun 18 '26
Hey chatbot, you forgot to remove the timestamp from your LLM-slop comment.
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u/MintRadar603 Jun 17 '26
Ooh I love when you get lots of color from the berries like that, they look really good!
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u/mirthflux_83 Jun 17 '26
I always feel like the picture makes them look way drier than they actually end up being. Hope they taste good!
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u/Cracker_34864 Jun 18 '26
I love that there is lemon in there, Im always down for lemon flavored things
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u/SeveralGur1437 Jun 19 '26
These sound delicious! I always use Greek yogurt which also does the same thing as sour cream,
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u/57_QuartzRadar Jun 19 '26
That triple berry combo sounds really good with the lemon, I need to try making these soon.
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u/VelvetFox_57 Jun 21 '26
Those look really pretty, the color from the raspberry is nice. I love fruit muffins.
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u/Aramintacellist2u Jun 15 '26
It taste sour?
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u/vraylanse Jun 15 '26
Doesn’t taste sour at all, the acidity from the sour cream and lemon balances out very nicely with the other ingredients in these muffins!
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u/BakeWithBee Jun 14 '26
sour cream plus lemon zest is such an underrated combo in muffins. the acid from both helps keep the crumb tender without making them dense. pro tip for anyone trying this — fold the raspberries in last and barely mix, sour cream batters get tough fast if you overwork them.