Description
These Lemon Blueberry Muffins are a delightful combination of tangy lemon zest and juice balanced perfectly with bursts of fresh blueberries. Moist and tender with a slightly crunchy turbinado sugar topping, they make for a perfect breakfast treat or afternoon snack. Made with simple pantry ingredients and baked to golden perfection, these muffins are sure to brighten your day with every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup sugar
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups sour cream
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Other
- 1 1/2 cups fresh blueberries
- Turbinado sugar for topping
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and make for easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed. This ensures proper leavening and even distribution of salt.
- Beat Egg and Sugar: In a large mixing bowl, beat the egg and sugar together until the mixture is light and fluffy, which helps with the muffins’ light texture.
- Add Wet Ingredients: Stir in the melted unsalted butter, sour cream, freshly grated lemon zest, and lemon juice into the egg and sugar mixture, blending well to combine all the flavors.
- Fold in Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing gently until just combined; avoid overmixing to keep the muffins tender.
- Incorporate Blueberries: Carefully fold in the fresh blueberries to prevent them from breaking and coloring the batter.
- Fill Muffin Cups: Divide the batter evenly among the paper-lined muffin cups, filling each about three-quarters full to allow space for rising.
- Add Topping: Sprinkle a light layer of turbinado sugar on top of each muffin to add a sweet, crunchy texture after baking.
- Bake: Place the muffin tin in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
Notes
- For best results, use fresh blueberries; frozen can be used but may cause the batter to turn purple.
- If you prefer, substitute sour cream with Greek yogurt for a slight tang and thicker texture.
- Be careful not to overmix the batter to avoid tough muffins.
- Turbinado sugar is optional but adds a lovely crunchy texture on top.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
