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Lemon Blueberry Muffins

Delightful muffins bursting with fresh blueberries and a zesty lemon kick, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 cup fresh blueberries Use fresh blueberries for best results.
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 unit lemon (zested and juiced) Zest only the yellow part for best flavor.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or lightly grease it.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  4. In another bowl, mix melted butter, sour cream, egg, lemon zest, and lemon juice. Stir until smooth.
  5. Pour the wet mixture into the dry ingredients, and gently fold the batter until just combined.
  6. Gently fold in the fresh blueberries.
  7. Divide the batter evenly among muffin cups, filling each about two-thirds full.
Baking
  1. Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
  2. Once baked, let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped muffins for up to 3 months. Reheat by microwaving for 20-30 seconds.