Lemon Blueberry Muffins
- Level: Easy
- Yield: 1 dozen muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 213
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 21
- Dietary Fiber
- 0
- Sugar
- 19
- Protein
- 2
- Cholesterol
- 62
- Sodium
- 183
- Total: 40 min
- Active: 10 min
Ingredients
3 cups, plus 1 tablespoon flour
4 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 eggs
1 1/2 tablespoons fresh lemon zest
1/2 cup (1 stick) butter, melted
1 1/2 cups sour cream
1 cup blueberries
Directions
- Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners.
- In a mixing bowl, combine 3 cups flour, baking powder, and salt, and whisk until thoroughly combined.
- In another large mixing bowl, whisk together the sugar, eggs, lemon zest, and melted butter.
- Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over mixing. Toss the blueberries with 1 tablespoon flour and fold into the batter.
- Divide the batter evenly into each cup in the prepared muffin tin.
- Bake for 25 to 30 minutes, or until a tester comes out clean.