World's Best Lemon Blueberry Muffins
Description
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.
Ingredients
•
3 1/4 cups all-purpose flour
•
4 teaspoons baking powder
•
1 teaspoon baking soda
•
1/2 teaspoon salt
•
1 1/3 cups white sugar
•
1 1/4 cups milk
•
1 cup sour cream
•
1/2 cup melted butter
•
2 large eggs
•
1 tablespoon lemon zest
•
1 1/2 cups frozen blueberries
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
2
Sift flour, baking powder, baking soda, and salt together in a bowl.
3
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.
4
Fill muffin cups 3/4 full of batter.
5
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.