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.
Servings: 12 muffins
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
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
Calories: 266kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 250mg | Potassium: 77mg | Fiber: 1g | Sugar: 17g | Vitamin A: 418IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg