Recipe Details

World's Best Lemon Blueberry Muffins

These lemon blueberry muffins are bursting with juicy blueberries and fresh lemon zest; the addition of sour cream guarantees they'll be moist and tender.

Makes:16 servings

Ingredients

3¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1⅓ cups white sugar
1¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1½ cups frozen blueberries

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Directions

Prep:15 mCook:30 mReady:55 m

Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
Sift flour, baking powder, baking soda, and salt together in a bowl.
Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
Fill muffin cups 3/4 full of batter.
Bake in the preheated oven until golden brown and tops spring back when lightly pressed, about 30 to 35 minutes. Let cool for 10 minutes.