Sour Cream Blueberry Muffins
These bakery style sour cream blueberry muffins are bursting with fresh juicy blueberry flavor and a hint of lemon. An irresistible treat that everyone will enjoy!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time20 minutes mins
Course: Breads & Muffins
Cuisine: American
Keyword: sour cream blueberry muffins
Servings: 12 muffins
Author: Joy Shull
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup sour cream
- ¾ cup sugar
- 2 eggs
- ½ cup unsalted butter melted
- 1 tablespoon fresh lemon zest
- 1 ¼ cups fresh blueberries rinsed and patted completely dry
Line a muffin tin with 12 liners. Spray with cooking spray unless you are using parchment paper liners.
Preheat the oven to 350 degrees
Whisk together the sour cream, sugar, eggs, melted butter, and lemon zest in a bowl.
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda
Add the dry ingredients to the wet and mix until just combined. Do not over mix.
Fold in the fresh blueberries
Pour the sour cream blueberry muffin batter into the lined muffin tins
Bake the blueberry muffins at 350 degrees for 20 - 23 minutes, until a toothpick inserted comes out clean
Remove muffins onto a wire cooling rack to cool completely
Calories: 249kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 196mg | Potassium: 72mg | Fiber: 1g | Sugar: 15g | Vitamin A: 404IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg