Description
Delicious and fluffy lemon blueberry muffins bursting with fresh blueberries and zesty lemon flavor.
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
- Start by preheating your oven and lining a muffin tin. This is always the moment when things begin to feel real—the quiet anticipation before the mixing starts.
- In one bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step ensures your lemon blueberry muffins rise evenly and stay light.
- In another bowl, cream the butter and sugar until pale and fluffy. Take your time here. This step builds the base of that soft, tender texture. Add the eggs one at a time, mixing well after each, then stir in the lemon zest, lemon juice, and vanilla. The aroma at this stage is already bright and inviting.
- Mix in the sour cream and milk until smooth. Slowly combine the dry ingredients with the wet mixture, stirring gently. Avoid overmixing—this keeps the muffins soft rather than dense.
- Toss the blueberries with a bit of flour, then fold them into the batter. This helps prevent them from sinking and ensures every bite has that juicy pop.
- Spoon the batter into your muffin cups, filling them generously. Bake until the tops are lightly golden and a toothpick comes out clean. Let them cool slightly, though it’s hard to resist enjoying one while it’s still warm.
Notes
- Make sure your butter is softened for easier creaming.
- Using a mix of fresh and frozen blueberries works well too.
- For extra lemon flavor, consider adding more lemon zest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg