These lemon blueberry muffins are made with sour cream for super moist and not overly sweet results. I love this recipe!
Ingredients
- ¼ cups all-purpose flour: 3 piece
- baking powder: 4 tsp
- baking soda: 1 tsp
- salt: 0.5 tsp
- ⅓ cups white sugar: 1 piece
- ¼ cups milk: 1 piece
- sour cream: 1 cup
- butter: 0.5 cup (melted)
- eggs: 2 piece
- lemon zest: 1 Tbsp
- ½ cups frozen blueberries: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
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Sift flour, baking powder, baking soda, and salt together in a bowl.
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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.
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Fill muffin cups 3/4 full of batter.
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Bake in the preheated oven until golden brown and tops spring back when lightly pressed, about 30 to 35 minutes. Let cool for 10 minutes.
