These lemon blueberry muffins are bursting with juicy blueberries and fresh lemon zest; the addition of sour cream guarantees they'll be moist and tender.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
265 Calories
Recipe Instructions
Step 1
Sift flour, baking powder, baking soda, and salt together in a bowl.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
Step 3
Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
Step 4
Fill muffin cups 3/4 full of batter.
Step 5
Bake in the preheated oven until golden brown and tops spring back when lightly pressed, about 30 to 35 minutes. Let cool for 10 minutes.
