Blueberry Muffins
User Reviews
4.8
36 reviews
Excellent
Blueberry Muffins
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Light, fluffy muffins with a hint of lemon that are loaded with juicy blueberries and dusted with sugar!
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Ingredients
- 2 1/2 cups flour plus 1 tbsp for the blueberries
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 tbsp butter melted
- 1 cup granulated sugar plus 1 tablespoon for topping
- 2 eggs
- 1 1/2 cup sour cream
- 3 tbsp milk
- 1 tsp vanilla extract
- 1 ½ tsp lemon zest
- 1 ¼ cups blueberries fresh
Instructions
- Preheat the oven to 425 degrees. Fill your muffin pans with 14-16 liners. It is recommended to fill empty muffin wells with a few tablespoons of water to promote even baking and help the tin keep from warping.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt.
- In another large bowl, whisk together the melted butter, sugar, eggs, sour cream, milk, vanilla and lemon zest.
- In a small bowl, toss the blueberries with 1 tablespoon of flour until coated.
- Add the flour mixture to the butter mixture and mix until just incorporated (do not overmix). The mixture will be thick.
- Fold the blueberries into the batter.
- Fill the muffin liners with the batter, filling each one until almost full. You may have some leftover batter.
- Sprinkle 1 tablespoon granulated sugar on top of the muffins.
- Bake the muffins for 5 minutes in preheated oven. Then reduce heat to 350 degrees F and continue baking for 15-18 minutes or until the tops are golden brown. A toothpick inserted in the middle of a muffin should come out clean.
- Let the muffins cool in the pan for 3 - 4 minutes before removing.
Notes
- If you want to use frozen ones, you can! Just add them to the batter straight from the freezer. They might bleed a little more than fresh, but the muffins will still taste great!
- If lemon isn't your thing just skip the lemon zest in the recipe.
- Tossing the blueberries in flour keeps them from sinking to the bottom so don't skip this step.
- Use a cookie scoop to scoop the batter into the muffin tins for ease.
- They will keep at room temperature for one to two days. Just be sure to keep them in an airtight container. You can also freeze them for a couple of months. Just be sure they are completely cooled before you freeze them. Store them in a freezer-safe bag or container and leave them out at room temperature to thaw. Or you can warm them in the microwave, too!
Nutrition Information
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Calories
262kcal
(13%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
54mg
(18%)
Sodium
218mg
(9%)
Potassium
169mg
(5%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
404IU
(8%)
Vitamin C
2mg
(2%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 218mg | 9% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 404IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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