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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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Cornbread Panzanella Salad
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By mayusantos
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
By quiltingdramma_...
Idyllwild, CA
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.
By SanFranSteve
San Francisco, CA
on August 13, 2012
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This is my go to recipe for blueberry muffins. I've made several dozen batches and they never fail to be a crowd pleaser. I see some 1-star ratings and I wonder want went wrong Be sure you are using fresh baking powder; if its stale, the dough won't rise while baking. My results have always been large, tasty, moist, fluffy, yummy muffins. Note: if you want, you can cut the recipe in half and end up with 6 full size, or 12 mini muffins. I usually make the full amount, and cook up 2 dozen mini muffins, so that I can share them with more people at potlucks, picnics, office, etc.
Read all 16 reviews