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!
Servings: 12 muffins
Ingredients
- 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
- 1/2 cup unsalted butter melted
- 1 tablespoon fresh lemon zest
- 1 ¼ cups fresh blueberries rinsed and patted completely dry
Instructions
- 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
- Reserve 2 tablespoons of the flour mixture and toss it with the blueberries in a bowl. This will help the blueberries not sink to the bottom of the muffins when they bake.
- Add the dry ingredients to the wet and mix until just combined. Do not over mix.
- Fold in the 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
Nutrition
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