Lemon Blueberry Muffins

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 1 dozen muffins
LEVEL: Easy

ingredients

  • 3 cups, plus 1 tablespoon flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 eggs
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Directions

Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners.

In a mixing bowl, combine 3 cups flour, baking powder, and salt, and whisk until thoroughly combined.

In another large mixing bowl, whisk together the sugar, eggs, lemon zest, and melted butter.

Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over mixing. Toss the blueberries with 1 tablespoon flour and fold into the batter.

Divide the batter evenly into each cup in the prepared muffin tin.

Bake for 25 to 30 minutes, or until a tester comes out clean.

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4

Newest Ratings and Reviews

Read all 17 reviews

  • on August 17, 2014

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    Just made a batch of these and I have to admit I was very skeptical that they would be edible. I did make 2 small changes That made no difference in my overall impression of Kelsey's recipe: i sub'd plain greek yogurt for sour cream and added 1/2 blueberries- 1/2 raspberries (totaling closer to 1-1/2c berries) because that's what I had on hand and needed to use them up. I was pleasantly surprised how good these are, although I did have low expectations. While they are good, they are not 5 star-worthy in my opinion. This recipe yields a very thick, dough-like batter; and I almost hesitate to even call it a batter... Regardless, the end result was worth the skepticism & effort I put into this recipe. Next time I make these, and there WILL be a next time, I'll be adding more lemon zest, keeping the amount of berries at 1-1/2 cups and possibly either subbing 1/4c of the flour for 1/4c sugar or making a lemony glaze to add touch of sweetness to the muffins.

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  • on March 07, 2013

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    I made these and my family ask me to make them every time....I even tried them with cranberrys and orange zest and they are sooo good lovethem

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  • on November 10, 2012

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    I live in a small mountain town and found I did not have 1 1/2 cups of sour cream, so substituted 1/2 cup of greek yogart. Wonderful texture and taste. Did not seem to change the taste.

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