Get ready to tantalize your taste buds with the delightful combination of blueberries and zesty lemon in these irresistible Blueberry Lemon Muffins with Sour Cream! Perfect for breakfast, brunch, or a sweet afternoon snack, these muffins are not only bursting with flavor but are also incredibly moist thanks to the addition of sour cream. With just 35 minutes from prep to plate, you'll be enjoying a batch of these scrumptious treats in no time. So, grab your mixing bowls and let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup blueberries
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, mix the sour cream, milk, vegetable oil, and egg until smooth and fully incorporated.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a spatula, being careful not to overmix. Some small lumps are okay.
- Gently fold in the fresh blueberries and lemon zest, distributing them evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes.
- Transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature.
Tips
- Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries. If you use frozen, make sure to thaw and drain them to prevent excess moisture in the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. A few lumps are perfectly fine! Overmixing can lead to dense muffins.
- Zest Wisely: Make sure to use fresh lemon zest for a vibrant flavor. The zest adds a bright, citrusy kick that complements the blueberries beautifully.
- Check for Doneness: Ovens can vary, so start checking your muffins around the 18-minute mark. They should be golden brown and a toothpick should come out clean when inserted into the center.
- Cool Properly: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to remove without falling apart.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze them for up to a month. Simply reheat in the microwave for a quick snack!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 4g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 25mg
