Description
If you’re looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!
Ingredients
- 3 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups white sugar
- 1 ¼ cups milk
- 1 cup sour cream
- ½ cup melted butter
- 2 large eggs
- 1 tablespoon lemon zest
- 1 ½ cups frozen blueberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Sift flour
- baking powder
- baking soda
- and salt together in a bowl.
- Combine sugar
- milk
- sour cream
- butter
- eggs
- and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
- Fill muffin cups 3/4 full of batter.
- Bake in the preheated oven until golden brown
- 30 to 35 minutes. Let cool for 10 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 16