Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
2 large eggs, room temperature
1/2 cup sour cream or Greek yogurt
1/4 cup whole milk
1 tsp vanilla extract
1 tsp lemon zest
1 1/2 cups fresh or frozen blueberries
Instructions
Step 1: Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Step 3: In a separate bowl, whisk the melted butter, eggs, sour cream, milk, vanilla extract, and lemon zest until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir with a spatula until just barely combined. Do not overmix.
Step 5: Gently fold in the blueberries. If using frozen berries, do not thaw them first.
Step 6: Divide the batter evenly among the muffin cups, filling them almost to the top.
Step 7: Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 13-15 minutes or until a toothpick comes out clean.
Step 8: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Using room temperature eggs and sour cream ensures a smoother batter and better rise.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
