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Lemon Blueberry Muffins

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
55 min
SERVINGS
16 servings
Brunch
Lemon Blueberry Muffins
Ingredients
  • 3 1/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups white sugar
  • 1 1/4 cups milk
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 1/2 cups frozen blueberries
Instructions
1
Begin by preheating your oven to a high temperature of 350 degrees Fahrenheit, or equivalently, 175 degrees Celsius. Next, prepare your muffin tin by lining it with paper inserts to facilitate easy removal of the baked goods.
2
Sift all dry ingredients - including flour, baking powder, baking soda, and salt - into a separate container to ensure they are well combined.
3
In another bowl, mix together sugar, milk, sour cream, melted butter, eggs, and lemon zest until you achieve a smooth consistency. Utilize an electric mixer to blend the ingredients on low speed.
4
Mix in the dry ingredient mixture until you reach a state where the batter is just moistened, but not overly wet.
5
Gently fold in the blueberries to avoid overmixing and resulting in an undesirable purple hue.
6
Fill each muffin cup 3/4 full of the prepared batter, taking care not to exceed the recommended amount.
7
Place the muffin tin in a preheated oven and bake until the tops are golden brown and spring back when pressed lightly, approximately 30 to 35 minutes.
8
Allow the baked goods to cool for a short period of time, about 10 minutes.