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Lemon Blueberry Muffins

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These Lemon Blueberry Muffins are light, fluffy, and filled with sweet blueberries and a bright citrusy kick from fresh lemon zest. Perfect for breakfast, brunch, or a snack, they’re easy to whip up and taste like sunshine in every bite!

Ingredients

Scale

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 1 cup granulated sugar

  • 2 teaspoons lemon zest (from 1–2 lemons)

  • 2 large eggs

  • 1 cup sour cream

  • ½ cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1½ cups fresh or frozen blueberries

Instructions

  1. Preheat Oven:
    Preheat to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly.

  2. Mix Dry Ingredients:
    In a medium bowl, whisk together flour, baking powder, and salt.

  3. Combine Sugar and Lemon:
    In a large bowl, combine sugar and lemon zest. Rub them together with your fingers to release the lemon oils.

  4. Add Wet Ingredients:
    Add eggs, sour cream, oil, and vanilla to the lemon sugar mixture. Whisk until smooth.

  5. Combine Wet and Dry:
    Add dry ingredients to the wet ingredients. Stir gently until just combined—don’t overmix.

  6. Fold in Blueberries:
    Gently fold in the blueberries. If using frozen, add them straight from the freezer to prevent color bleeding.

  7. Fill Muffin Cups:
    Divide the batter evenly among the muffin cups (about ¾ full each).

  8. Bake:
    Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

  9. Cool and Serve:
    Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

 

Notes

Mix 1 cup powdered sugar with 2 tbsp fresh lemon juice and drizzle over cooled muffins for extra zing.

Find it online: https://ukfinda.com/lemon-blueberry-muffins/