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–+ servings

Sour Cream Blueberry Muffins

Ania
These Sour Cream Blueberry Muffins are bursting with flavours! They are soft and fluffy muffins with juicy blueberries and tangy lemon flavour bursting in every bite.
5 from 2 votes

Ingredients
 
 

Instructions
 

  • Preheat the oven to 400℉/205℃. Line a 12 tin muffin liner with 12 liners and set aside. 
  • In a medium-sized bowl, add the flour, baking powder, baking soda, and salt. Mix together and set aside.
    2 cups all purpose flour, 2 tsps baking powder, 1 tsp baking soda, 1/2 teaspoon salt
  • In a large-sized bowl, add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.
    1 cup white sugar, Zest of 1 lemon
  • In the same bowl, add oil, eggs, sour cream, vanilla, and lemon juice. Whisk together until combined and smooth.
    1/2 cup oil, 2 large eggs, 1 tbsp lemon juice, 1 tbsp vanilla, 1 cup sour cream
  • Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
  • In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.
    1 1/2 cups fresh blueberries
  • Add the blueberries and mix in a few times.
  • Evenly divide the batter between the muffin liners.
  • Sprinkle extra white sugar on top. This will give you that nice muffin top 'crunch' that we all love on top of the muffins. Then add a few extra blueberries on top too.
  • Bake the muffins at 400°F for 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
  • Cool, and enjoy!