Deliciously Sweet and Tangy Blueberry Lemon Muffins – The Perfect Treat!
Blueberry Lemon Muffins are a delicious and easy way to start your day. These light and fluffy muffins are bursting with flavor and make a great breakfast or snack. They are also a great way to use up any extra lemons or blueberries you may have lying around.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons grated lemon zest
- 1 cup fresh blueberries
- Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin, or line with paper liners.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla, sour cream, lemon juice, and lemon zest.
- Gently fold the dry ingredients into the wet ingredients until just combined. Gently fold in the blueberries.
- Spoon the batter into the prepared muffin cups, filling each cup about 2/3 full. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 10 minutes before removing to cool completely on a wire rack.
- Substitutions: If you don’t have blueberries, you can substitute any other type of berry. Raspberries, blackberries, and strawberries all work well. You can also use frozen berries if you don’t have fresh ones.
- Topping: If desired, you can top the muffins with a simple glaze made of powdered sugar, lemon juice, and a few drops of milk.
- Storage: The muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
One muffin contains approximately 225 calories, 10 grams of fat, 30 grams of carbohydrates, and 3 grams of protein.