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Freshly baked lemon blueberry muffins on a cooling rack

Lemon Blueberry Muffins

These lemon blueberry muffins are bursting with zest and sweetness, perfect for breakfast or as a delightful snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup sour cream Can substitute with yogurt
  • 1/4 cup unsalted butter, melted
  • 1/4 cup milk
  • 1 large egg
  • 1 tablespoon lemon zest For added lemony flavor
Mix-ins
  • 1 cup blueberries Fresh or frozen, do not thaw if using frozen

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the sour cream, melted butter, milk, egg, and lemon zest until combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

These muffins are best enjoyed warm with a pat of butter. Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze them.