Rating: 4.5 stars
47 Ratings
  • 5 star values: 31
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1

If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.

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  • Sift flour, baking powder, baking soda, and salt together in a bowl.

  • Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.

  • Fill muffin cups 3/4 full of batter.

  • Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Nutrition Facts

265 calories; protein 4.6g; carbohydrates 39.7g; fat 10.1g; cholesterol 46.4mg; sodium 339mg. Full Nutrition
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