Lemon Blueberry Muffins High Altitude Recipe

These High Altitude Lemon Blueberry Muffins are bursting with citrusy brightness, balanced by sweet pockets of fresh blueberries. A touch of sour cream keeps them extra moist, making each bite melt in your mouth. Whether you’re enjoying one with your morning coffee or as an afternoon treat, these muffins are sunshine in every bite!

Looking for other HIGH ALTITUDE BLUEBERRY RECIPES? Try out these Blueberry Scones, Lemon Blueberry Bread, Blueberry Pie, Blueberry Coffee Cake with Streusel, and Blueberry Muffins with Streusel.

The first time I made lemon blueberry muffins at 8,000 feet, I was sure they would turn out flat or dry. But I was determined to create the best lemon blueberry muffin recipe, one that would have those big fluffy muffin tops and a tender, moist crumb.

I started with a basic muffin recipe, but after a few test batches, I realized that the original recipe needed some adjustments for the best results at high altitude. The batter needed more moisture to prevent dryness, and I discovered a secret ingredient—sour cream!

It added richness while keeping the muffins extra soft. And to get that bright lemon flavor, I used both fresh lemon zest and juice.

When I finally pulled the homemade muffins out of the oven, they were golden, fluffy, and bursting with sweet blueberries. I took one bite, and it was everything I had hoped for—moist, tangy, and packed with fresh fruit.

If you’re looking for a high altitude recipe for soft, flavorful muffins with a domed muffin top, this is the wonderful recipe you need!

Why you’ll love this recipe:

• PACKED WITH FRESH FLAVOR – Bursting with juicy blueberries and bright lemon zest, these muffins are the perfect treat for blueberry season or any time you’re craving something fresh and fruity
• MOIST AND TENDER TEXTURE – This recipe uses a special ingredient (sour cream!) to keep the muffins extra soft and moist, making them a strong contender for your new favorite recipe.
• QUICK AND SIMPLE TO MAKE – This is an easy muffin recipe that comes together in minutes using standard pantry ingredients—perfect for a last-minute breakfast or snack.
• CUSTOMIZABLE – Want to switch things up next time? Try adding a lemon glaze, a streusel topping, mini muffins, or swap in raspberries for a fun twist!

How to make:

1. PREHEAT & PREPARE MUFFIN PAN – add muffin liners to the muffin pan or spray with cooking spray
2. MIX MUFFIN BATTER – mix until just combined, over mixing can cause the muffins to collapse during baking
3. REST BATTER – let the batter rest for evenly rounded tops and a more tender crumb
4. ADD IN BLUEBERRIES– gently fold the blueberries in
5. BAKE – start at a high temperature then decrease the oven temperature

Mini Muffins

Make fun mini bite-size lemon blueberry muffins. For baking mini muffins preheat the oven to 425° F. Place the mini muffins in the oven and decrease the temperature to 350°. Bake for 20-22 minutes. Bake time will depend on the size of your mini muffin pan.

Streusel Topping

Looking for an added crunch to the top of the muffins? Add a buttery, crunchy sugar streusel to the top.

• 1 cup All Purpose Flour
• 1/2 cup Brown Sugar
• 1/3 cup Butter – melted

In a separate bowl combine the flour and brown sugar together. Then add in the melted butter. With a fork mix to create a crumbly texture and sprinkle streusel on top of the muffin batter. TIP: the crumbles should be pea size or smaller.

Lemon Extract

Want to skip the fresh lemon zest and use lemon extract instead? No worries, you’ll need half the amount of extract to replace the zest. In this recipe use 3 teaspoons of lemon extract for the 2 tablespoons of lemon zest.

Lemon Glaze

Add extra lemon flavor to the top of the muffins with an easy lemon glaze:

• 1 cup Powdered Sugar
• 2-4 tbsp Lemon Juice – add the juice 1 tablespoon at a time until the right consistency is achieved for drizzling the icing

Vanilla Glaze

Add an extra sweet touch to the top of the muffins with an easy vanilla glaze:

• 1 cup Powdered Sugar
• 1 tsp Vanilla Extract
• 2-4 tbsp Whole Milk – add the milk 1 tablespoon at a time until the right consistency is achieved for drizzling the icing

Fresh Berries

Looking to switch up the flavors in your muffins? Try swapping out the blueberries for other fresh berries. My number one suggestion would be Lemon Raspberry Muffins….yum!

Frozen Blueberries

I understand the convenience and budget friendliness of using frozen blueberries. But in this recipe, using frozen blueberries requires an increase in baking time which can dry out the muffins.

Looking for a recipe that uses frozen blueberries? Check out High Altitude Blueberry Scones or Blueberry Pie with frozen berries.

Why should muffin batter rest before baking?

Resting muffin batter allows the flour to absorb moisture from the wet ingredients. Hydrated flour helps to create rounder muffin tops, a more tender crumb, and better rise. Rest for 20 minutes.

How do you keep blueberries from sinking in blueberry bread?

To keep blueberries from sinking in blueberry bread, try these tips:

1. Toss them in flour – Lightly coat the blueberries in a tablespoon of flour before folding them into the batter. This helps them stay suspended rather than sinking to the bottom.
2. Use fresh blueberries – Fresh berries tend to stay in place better than frozen ones, which release more moisture and can sink more easily.
3. Gently fold them in – Stirring too aggressively can cause the berries to sink. Gently fold them in at the very end to keep them evenly distributed.
4. Thicker batter helps – A batter that’s too thin or runny will make it easier for the blueberries to fall to the bottom. This recipe is designed for high altitude, ensuring the right consistency for even distribution.
5. Layer the batter – Pour some plain batter into the pan first, then fold the blueberries into the remaining batter before adding it on top. This creates a base that helps keep them from sinking.

Using these tricks will give you beautifully distributed blueberries in every bite!

Can lemon blueberry muffins be frozen?

Yes, freezing lemon blueberry muffins is a great way to make it last. Allow the muffins to cool completely then wrap the muffins in plastic wrap and then aluminum foil or an airtight container. Freeze the muffins for up to 3 months.

Thaw the muffins overnight in the refrigerator and let the muffins come to room temperature before serving.