Perfect Lemon Blueberry Muffins
Servings: 24 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.