Recipe courtesy of Kelsey Nixon
Episode: Quick Breads
Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
1 dozen muffins
Level:
Easy
Total:
40 min
Prep:
10 min
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
  • 1 1/2 tablespoons fresh lemon zest
  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 cups sour cream
  • 1 cup blueberries

Directions

Watch how to make this recipe.

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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