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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 muffin tin with 12 liners and set aside. 
  • In a medium-sized bowl, add the dry ingredients. Mix together and set aside.
    2 cups all purpose flour, 2 tsps baking powder, 1 tsp baking soda, 1/4 tsp salt
  • In a large-sized bowl, add the white sugar and lemon zest. Using your fingers, rub the two together for 2 minutes. This is going to release the lemon oils and fragrance in the air.
    1 cup white sugar, Zest of 1 lemon
  • In the same bowl, add the wet ingredients. Whisk together until combined and smooth.
    1/2 cup oil, 1 large egg, 2 tbsps lemon juice, 2 tsps vanilla, 1 cup sour cream, 1 large egg yolk
  • Add in the dry ingredients into the wet and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined. Don't over-mix!
  • 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 and prevent them from sinking to the bottom of the liners as they bake.
    1 1/2 cups fresh blueberries
  • Add the blueberries into the batter and mix in a few times.
  • Evenly divide the batter between the muffin liners.
  • Sprinkle extra white sugar and blueberries on top. This will give you that nice muffin top 'crunch' that we all love on top of the muffins.
  • Bake the muffins at 400°F for 15-17 minutes. The muffins are ready when a toothpick inserted comes out clean.
  • Cool, and enjoy! These muffins are delicious and easy to bake. Store them on the counter for a few days, or in the fridge in an airtight container for up to 1 week!