Lemon-Blueberry Sour Cream Muffins
Prep Time 10 minutes mins
Cook Time 22 minutes mins
Servings 12 muffins
Breakfast
American
Keyword Lemon Blueberry Muffins with Sour Cream
- 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
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.
- 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).
Calories: 266kcalCarbohydrates: 35gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 49mgSodium: 250mgPotassium: 77mgFiber: 1gSugar: 17gVitamin A: 418IUVitamin C: 4mgCalcium: 53mgIron: 1mg
Keyword Lemon Blueberry Muffins with Sour Cream