Description
These soft, cake-like lemon blueberry muffins are bursting with blueberries! Made with sour cream, they’re moist and tender. Perfect for breakfast!
Ingredients
Muffins
- 1 1/2 cups (210 g) all-purpose flour
- 1 1/2 tsp (7 g) aluminum-free baking powder
- 1/2 tsp (3 g) baking soda
- 1/2 tsp (3 g) salt
- 1/2 cup (112 g) unsalted butter, at room temperature
- 3/4 cup (150 g) granulated sugar
- 2 Tbsp (6 g) fresh lemon zest
- 1 tsp (4 g) vanilla extract
- 1 large egg (50 g), at room temperature
- 1 cup (240 g) sour cream, at room temperature
- 1/4 cup (60 g) milk, at room temperature
- 1 cup (170 g) fresh blueberries
Topping
- Granulated sugar
Instructions
- Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with nonstick spray.
- Make muffins: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Reserve 1 tablespoon flour mixture to toss with blueberries.
- Beat butter, sugar, and lemon zest in a large mixer bowl at medium speed until light and fluffy, about 2 minutes. Reduce speed to low and beat in vanilla and egg. Combine sour cream and milk in a small bowl. Beat in flour mixture in three additions, alternating with sour cream mixture (begin and end with flour mixture), just until incorporated.
- Toss blueberries with reserved flour mixture and gently fold into the batter. Fill each baking cup 3/4 full of batter and sprinkle evenly with granulated sugar (approximately 1/4 tsp per muffin).
- Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 425°F. Without opening the oven door, reduce temperature to 350°F and continue baking for another 18 to 20 minutes (for a total baking time of 23 to 25 minutes), until muffins are light golden, tops spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached.
- Let muffins cool in pan on a wire rack for 3 minutes before removing from pan to cool. Store muffins in an airtight container at room temperature overnight.
Notes
Baking powder: To keep the muffin batter from discoloring or turning blue, use an aluminum-free baking powder.
Freeze muffins: Wrap leftover muffins tightly in plastic wrap and place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor. When you’re ready to enjoy, reheat in a warm oven (325°F) for 10 minutes or until heated through before serving.