Lemon-Blueberry Sour Cream Muffins

5 from 1 vote

Lemon-Blueberry Sour Cream Muffins

Lemon Blueberry Sour Cream Muffins – make fluffy, moist, bakery-style blueberry muffins with this easy, tested-till-perfect recipe by a food science expert.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast

Cuisine: American

Keyword: Lemon Blueberry Muffins with Sour Cream

Servings: muffins

Author: Jennifer Pallian BSc, RD

Ingredients

2 cups flour
¾ cup sugar
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
½ cup melted butter
1 ¼ cup sour cream
1 tsp vanilla extract
1 egg
2 tsp lemon zest
¼ cup lemon juice
1 cup blueberries

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Grease or line a 12-cup muffin tin; set aside.
In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
In a separate bowl, stir together melted butter, sour cream, vanilla, egg, lemon zest and lemon juice. Add to dry ingredients and stir until just incorporated. Fold in blueberries.
Spoon batter into prepared muffin tin. Bake for 18-22 minutes, until they reach 190ºF internal temperature for perfect, moist muffins every time. If you don't have a thermometer, they will be golden brown and tops will spring back when lightly pressed.

Video

Notes

If you want to have tall muffins, ensure you fill the muffin cups quite full. Grease the muffin tin to ensure the batter doesn't stick if it overflows the cup.

Don't overmix the batter. Mix the ingredients through a few times but don't overwork the batter.

Fold blueberries in gently once the batter is 80% combined (there should still be floury streaks in the batter when you add the blueberries). This ensures you don't accidentally over-mix.

Measure your ingredients accurately for the best results and use a scale if possible (tap the "Metric" tab in the recipe card to see the ingredients listed by weights).

Nutrition