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Lemon-Blueberry Sour Cream Muffins

Prep Time 10 minutes
Cook Time 22 minutes
Servings 12 muffins
Breakfast
American
Keyword Lemon Blueberry Muffins with Sour Cream

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: 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