Description
These Lemon-Blueberry Muffins are soft, moist, and bursting with bright lemon flavor and juicy blueberries. With a tender crumb and golden tops, they’re perfect for breakfast, brunch, or a delightful snack. Simple to prepare and irresistibly delicious, these muffins balance sweetness and tang in every bite.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon 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 tablespoon lemon zest
Mix-Ins
- 1 1/2 cups frozen blueberries
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined and lump-free.
- Combine the wet ingredients: In a separate bowl, whisk together the sugar, milk, sour cream, melted butter, eggs, and lemon zest until the mixture is smooth and fully integrated.
- Incorporate dry and wet ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently and just until combined. Avoid overmixing to ensure tender muffins.
- Add the blueberries: Gently fold the frozen blueberries into the batter, distributing them evenly while being careful not to break them up too much.
- Fill the muffin cups: Spoon the batter evenly into the prepared liners, filling each about 3/4 full for nicely domed muffins.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 30–35 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before enjoying.
Notes
- Don’t overmix the batter, as this can make the muffins tough.
- Keep blueberries frozen before folding in to prevent them from bleeding into the batter.
- You can substitute fresh blueberries if preferred, but frozen ones help keep the muffins moist.
- Add a sprinkle of coarse sugar on top before baking for a crunchy finish.
- Muffins freeze well; store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 21g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg