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Lemon-Blueberry Muffins

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Ingredients

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.

Notes

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

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