Lemon Blueberry Muffins Recipe

Sour cream gives these lemon blueberry muffins a really moist, not excessively sweet texture. This recipe is very delicious!

– 3 ¼ cups all-purpose flour – 4 teaspoons baking powder – 1 teaspoon baking soda – ½ teaspoon salt – 1 ⅓ cups white sugar


– 1 ¼ cups milk – 1 cup sour cream – ½ cup melted butter – 2 large egg – 1 tablespoon lemon zest – 1 ½ cups frozen blueberrie


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Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Place paper liners inside 16 muffin tins.

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In a bowl, combine the flour, baking powder, baking soda, and salt by sifting them together.

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Sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Blend with a slow mixer. Wet batter by gently folding flour mixture. 

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Pour the batter into the muffin cups until they are three quarters full.

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Bake for 30–35 minutes in the preheated oven until golden brown and tops spring back when lightly touched. Allow 10 minutes to cool.

265 Calories 10g Fat  40g Carbs  5g Protein 

Nutrition Facts (per serving) 

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also see

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