This is my all-time favorite muffin recipe. It is adapted from Smitten Kitchen’s Perfect Blueberry Muffins. I’ve made a few small tweaks, but you can’t go wrong with the original! If you don’t already follow her, you should, especially if you love to bake!
The batter is thick and It only makes 9 muffins, which I kind of love because a dozen seems like way too many unless you’re having a brunch! The lemon zest really makes these stand out, I mean, lemon and blueberries were just made to go together.
Y’all let me know what you think!
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Lemon Blueberry Muffins
- Total Time: 55 minutes
- Yield: 9 Muffins 1x
Ingredients
Scale
- 5 TBS Unsalted Butter
- 1/2 Cup Sugar
- Zest from 1 Lemon
- 1 Cup Sour Cream
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp salt
- 1 1/2 Cups All-Purpose Flour
- 1 1/4 to 1 1/2 Cups Fresh Blueberries
- 3 tsp Turbinado Sugar
Instructions
- Heat oven to 375°F.
- Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray.
- Melt butter in the bottom of a large bowl and whisk in sugar, zest, sour cream, vanilla and egg until smooth.
- Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries.Batter will be very thick, like a cookie dough.
- Divide between prepared muffin cups and sprinkle each with 1/3 teaspoon turbinado sugar *The original recipe is 1 tsp for each muffin.
- Bake for 30 to 40 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.
- Let cool in pan for 10 minutes then the rest of the way on a rack.
Notes
This is adapted from Smitten Kitchen’s Perfect Blueberry Muffins – original link here – Smitten Kitchen Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baking
Keywords: Muffins, Blueberry Muffins, Blueberry Lemon, Blueberry Lemon Muffin, Baking
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