Description
These tender blueberry lemon muffins feature a moist crumb with a bright lemon flavor and juicy blueberries, perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- ½ cup (120ml) sour cream
- ¼ cup (60ml) milk, whole or 2%
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1½ cups (225g) fresh blueberries, washed and patted dry
Instructions
- Preheat your oven to 375°F (190°C). Position the rack in the center. Line your muffin tin with paper liners or lightly grease each cup.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
- In a separate bowl, whisk the eggs until slightly frothy. Add melted butter, sour cream, milk, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and combined.
- Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined; some lumps are okay. Avoid overmixing.
- Toss blueberries in a tablespoon of flour if desired to prevent sinking, then gently fold them into the batter.
- Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, checking at 20 minutes with a toothpick. Muffins are done when toothpick comes out clean or with a few moist crumbs and tops are lightly golden.
- Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to avoid tough muffins. Use room temperature eggs and dairy for best texture. Toss blueberries in flour before folding to prevent sinking. Let muffins cool on a rack to avoid sogginess. For dairy-free, substitute sour cream with coconut yogurt and butter with coconut oil. For gluten-free, use a 1:1 gluten-free baking flour blend.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Fat: 10
- Carbohydrates: 29
- Fiber: 2
- Protein: 4
Keywords: blueberry muffins, lemon muffins, breakfast muffins, moist muffins, easy muffins, blueberry lemon, tender crumb