Lemon-Blueberry Muffins
America’s Test Kitchen

America’s Test Kitchen

Lemon-Blueberry Muffins

We discovered that the key to making great blueberry muffins was adding lemon and sour cream. The addition of lemon zest in the batter contributed vibrant citrus flavor and enhanced the sweetness of the blueberries, while sour cream made the muffins’ crumb more tender and enhanced the lemon tang. We sprinkled lemon sugar over top before baking; the sugar gently caramelized into a sweet, crackling shell.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

1 hr total time

20 mins active time


Makes 6



  • vegetable oil spray icon
    Vegetable oil spray
  • sugar icon
    ¾ cup (5¼ oz) sugar


  • grated lemon zest icon
    2 tsp grated lemon zest


  • all-purpose flour icon
    1¼ cups (6¼ oz) all-purpose flour
  • baking powder icon
    2 tsp baking powder
  • table salt icon
    ¼ tsp table salt
  • sour cream icon
    ¾ cup (6 oz) sour cream
  • unsalted butter icon
    3 tbsp unsalted butter

    melted, divided

  • large egg icon
    1 large egg
  • frozen or fresh blueberries icon
    ¾ cup (3¾ oz) frozen or fresh blueberries


  • 1Insert wire rack into position 4. Set oven to Bake, No Fan, 400°F, for 25 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
  • 2Generously spray 6-cup muffin tin, including top, with vegetable oil spray.
  • 3Combine 2 tablespoons sugar and 1 teaspoon lemon zest in bowl; set aside.
  • 4Whisk flour, baking powder, and salt together in bowl.
  • 5Whisk sour cream, 2 tablespoons melted butter, egg, remaining 10 tablespoons sugar, and remaining 1 teaspoon lemon zest together in large bowl.
  • 6Using rubber spatula, fold flour mixture into sour cream mixture until just combined.
  • 7Fold in blueberries until evenly distributed; do not overmix.
  • 8Using greased 1/3-cup dry measuring cup or #12 portion scoop, divide batter equally among prepared muffin cups; evenly distribute any remaining batter between muffin cups.
  • 9Brush batter with remaining 1 tablespoon melted butter and sprinkle with sugar-zest mixture (about 1 teaspoon per muffin cup).
  • 10Once preheated, place muffins in oven and bake for 25 minutes. When Rotate Remind signals, rotate muffin tin and continue baking.
  • 11The muffins should be golden brown, and toothpick inserted in center comes out with few crumbs attached. If not, bake a little longer.
  • 12Let muffins cool in muffin tin on wire rack for 10 minutes. Transfer muffins to rack and let cool slightly.
  • 13Serve warm or at room temperature.

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