Description
Delight in these moist and zesty Lemon Blueberry Muffins, bursting with fresh blueberries and a bright lemon flavor. Perfect for breakfast or a sweet snack, these muffins are topped with turbinado sugar for a delightful crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup sugar
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups sour cream
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Add-ins & Topping
- 1 1/2 cups fresh blueberries
- Turbinado sugar for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Beat Egg and Sugar: In a separate large bowl, beat the egg and sugar together until the mixture is light and fluffy, ensuring a tender muffin texture.
- Add Wet Ingredients: Add the melted butter, sour cream, lemon zest, and lemon juice to the beaten egg and sugar mixture. Stir well to incorporate all the wet ingredients.
- Combine Mixtures: Gently fold the dry ingredients into the wet mixture, stirring just until combined to avoid tough muffins.
- Fold in Blueberries: Carefully fold the fresh blueberries into the batter, taking care not to crush them for bursts of juicy flavor.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Add Topping: Sprinkle the tops of each muffin with turbinado sugar to add a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh blueberries for the best flavor and texture; frozen blueberries can be used but may alter the batter consistency slightly.
- Do not overmix the batter after adding the dry ingredients to keep the muffins tender.
- Allow muffins to cool before removing from liners to prevent breakage.
- Turbinado sugar topping adds a pleasant crunch but is optional.
- Can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
