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Lemon Blueberry Muffins

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Moist and flavorful lemon blueberry muffins made with fresh lemon zest, sour cream, and bursting blueberries, perfect for breakfast or a snack.

Ingredients

Scale
  • 2⅓ cups all-purpose flour (280g)
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup granulated sugar (200g)
  • ¼ cup unsalted butter, melted and cooled (56g)
  • ¼ cup vegetable oil (60mL)
  • 2 tablespoons lemon zest
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • ¾ cup sour cream (180g)
  • ¼ cup whole milk (60mL)
  • 3 tablespoons lemon juice
  • 1½ cups blueberries, fresh or frozen (210g)

Instructions

  1. Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or spray each cavity with nonstick baking spray.
  2. Whisk together the flour, baking powder, salt, and baking soda in a large mixing bowl.
  3. In a medium bowl, whisk together the sugar, melted butter, vegetable oil, lemon zest, eggs, and vanilla until lightened in color.
  4. Whisk in the sour cream, milk, and lemon juice until combined.
  5. Toss 1¼ cup blueberries with 2 teaspoons of the flour mixture to coat; gently fold into the batter.
  6. Pour the wet mixture into the flour mixture and gently fold together until just combined with few dry streaks remaining.
  7. Fold in the remaining floured blueberries carefully to avoid breaking them.
  8. Divide the batter evenly among muffin cups and bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for 15-20 more minutes until a toothpick inserted comes out clean.

Notes

1. Coating blueberries in flour before folding into batter prevents them from sinking.
2. Baking at high temperature for first 5 minutes helps muffins rise beautifully.
3. Use fresh lemon zest for the best citrus flavor.

Nutrition

Find it online: https://www.rapidrecipes.blog/blueberry-lemon-muffins/