Lemon-Blueberry Muffins

My husband loves blueberry muffins and he said these were the BEST he ever tasted. I don’t eat blueberry muffins often or blueberries at all but when I tasted these I was pleasantly surprised. These taste just like the store bought if not better. The kicker, this recipe is SO easy!

Print Recipe

Lemon-Blueberry Muffins

Course Breads & MuffinsPrep Time 10 minutesCook Time 25 minutesTotal Time 35 minutesServings 12 muffins

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/2 cups fresh or frozen blueberries
• 1/2 cup sour cream
• 1 egg slightly beaten
• 1/2 cup milk
• 6 tbsp butter melted
• 1 tsp grated lemon peel
• 2 tsp lemon juice

Instructions

1. Preheat oven to 400° F and line a 12-cup muffin pan with liners.
2. In a medium bowl combine flour, sugar, baking powder and salt, mix well.
3. Take 3 tbsp of the flour mixture and toss into a separate small bowl with the blueberries; coating them well.
4. In a large bow, whisk the sour cream, egg, milk, butter, lemon zest and lemon juice. Add the flour mixture to this bowl; mix until just moistened. Gently fold in blueberries.
5. Spoon heaping spoon fulls of batter into the prepared muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
6. Place muffins on a cooling rack and serve warm or at room temperature.

Recipe Notes

For mini muffins, use miniature muffin cups that hold just a spoonful of batter. They will back in 10 minutes.

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