Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- ¼ cup milk
- 1½ cups fresh or frozen blueberries
- 1 tablespoon flour (for tossing blueberries)
Instructions
- Preheat your oven and line a muffin tin.
- Whisk together the flour, baking powder, baking soda, and salt in one bowl.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then incorporate the lemon zest, lemon juice, and vanilla extract.
- Mix in the sour cream and milk until well combined.
- Gradually combine the dry ingredients with the wet mixture, stirring gently to avoid overmixing.
- Toss the blueberries with a tablespoon of flour and fold them into the batter gently.
- Spoon the batter into the prepared muffin cups, filling them generously.
- Bake until the tops are golden and a toothpick inserted comes out clean. Allow to cool slightly before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra lemon flavor, use more lemon zest.
If using frozen blueberries, do not thaw them before mixing to prevent color bleed.
Store leftovers in an airtight container at room temperature for up to two days.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg