Simple Blueberry Lemon Muffins
Blueberry Lemon Muffin Recipe
Blueberries are super delicious and tasty. Adding lemon adds something to the flavor of the blueberries, making this blueberry lemon muffin recipe magnificent. They are perfectly paired in a little muffin. They are not dried out thanks to having sour cream (our secret) in the mix!
Whether you pick the blueberries yourself or buy them at the store, this is gonna be great recipe to make for your family and friends.
What Ingredients Are Needed?
- baking powder
- flour
- egg
- sugar
- lemon juice
- melted butter
- sour cream
- blueberries
Can I Use Bottled Lemon Juice?
Bottled lemon juice is fine if you don’t have fresh lemon juice. And if you only have 2 lemons and not enough for 1/2 cup of lemon juice, that is fine. Adding the lemon zest will give that additional lemon flavor. If the batter is a little dry, you can add additional sour cream or water to replace the lemon juice liquid.
Can I Use Frozen Blueberries?
When baking with recipes, I prefer to use frozen blueberries. Otherwise, when you mix the blueberries in, the batter turns purple. If you don’t mind, then use fresh.
What Makes The Muffins Moist?
The secrety ingredient is sour cream. This adds moisture into the muffins while they bake.
Why Did My Blueberry Sink In My Muffins?
Do not skip the step of coating the blueberries in the flour mixture. This helps keep the blueberries from sinking to the bottom of the mixture.
Do I Need to Line the Muffin Tin with Cupcake Liners?
If you are not using cupcake liners, spray the muffin pan. Use a non-stick spray or butter. If you don’t these delicate delicious muffins may stick.
Can I Made the Batter Ahead of Time?
It is good to let the batter sit for 20 minutes before using. I would not make any further in advance.
Perfect Lemon Blueberry Muffins
Ingredients
- 1 tablespoon baking powder
- 2 cups flour
- 1 egg
- 1 cup sugar
- zest from lemons squeezed for juice
- 1/2 cup freshly squeezed lemon juice
- 1 stick warm melted butter
- 1 cup sour cream
- 2 cups blueberries we use frozen to keep the batter from turning purple
Instructions
- Preheat the oven to 350℉.
- Spray the muffin tin with non stick spray or use cupcake papers.
- In a small bowl, mix the flour, baking powder, lemon zest and salt and blueberries then set aside.
- In a large bowl, add the egg and whisk until the egg yolks turn a lighter yellow..
- Add the sugar into the egg and mix.
- Next, add the lemon juice.
- Add the melted butter (be sure it is cooled and not hot) and mix into the egg and sugar.
- Add 1/2 the sour cream and mix and then add the remainder and mix.
- Pour the dry ingredients into the wet gradually and stir until incorporated.
- Fill the muffin tins to the top of the liners or top of the muffin tin.
- Bake for 30 minutes or until golden brown and the toothpick comes out clean.
- Let Cool.
