Lemon Blueberry Muffins

This recipe uses the classic process of creating a well in the middle of the dry ingredients where you add the wet ingredients... Read our post for more info...
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2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup unsalted butter, melted and cooled
1 large egg
14/ cup milk
1 teaspoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
2 cups fresh, or thawed, drained frozen blueberries


  • Preheat oven to 400 degrees.  Position the rack in the middle of the oven.  LIne muffin tins with paper liners.
  • In a large bowl, whisk together that flour, sugar, baking powder, baking soda and salt.
  • In another bowl, stir together the sour cream, butter, egg, milk, lemon juice, lemon zest and vanilla until well blended.  Make a well in the center of the dry ingredients and add the wet ingredients.  Stir just until combined.  Gently stir in the blueberries.
  • Spoon batter into the prepared muffin cups.  (I use one of those ice cream scoops with a release trigger.  Works great for batter like this and ensures size consistency.)
  • Bake 20 – 25 minutes, or until a cake tester inserted in the middle of a muffin comes out clean.
  • Remove muffin tin to a wire rack.  Let the muffins cool for 5 minutes before removing them from the tin.  Serve warm with butter.
  • Makes 15 muffins.
Total time: 45 min | Prep: 20 min | Cook: 25 min

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