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A delicious plate of Lemon-Blueberry Muffins

Lemon-Blueberry Muffins

These delightful Lemon-Blueberry Muffins are the perfect blend of citrus and berry flavors, ideal for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 1/4 cups white sugar
  • 1 1/4 cups milk
  • 1 cup sour cream
  • 3/4 cup melted butter
  • 2 large eggs
  • 1 tbsp lemon zest
Fruits
  • 1 1/2 cups frozen blueberries

Equipment

  • Muffin Tin

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin tin with liners.
  2. In a bowl, mix flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together sugar, milk, sour cream, melted butter, eggs, and lemon zest.
  4. Fold dry ingredients into wet ingredients, then gently fold in blueberries.
  5. Spoon batter into muffin liners, filling about 3/4 full.
  6. Bake 30-35 minutes until golden and slightly crisp on edges, then cool 10 minutes.

Notes

For an extra burst of lemon flavor, try adding a teaspoon of lemon extract. These muffins are best enjoyed fresh but can be stored in an airtight container for up to two days.