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Lemon-Blueberry Sour Cream Muffins

Prep Time 10 mins
Cook Time 22 mins
Servings 12 muffins
Breakfast
American

Ingredients
  

  • 2 cups flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup melted butter
  • 1 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 egg
  • 2 tsp lemon zest
  • 1/4 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 golden brown and tops spring back when lightly pressed.