Tender, fluffy Blueberry Lemon Muffins are filled with juicy sweet berries and have the aroma of lemon. This is a great staple muffin recipe to have that you can use as a base for many other muffin creations.
1 cup butter, softened to room temperature
1 1/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs, room temperature
2 1/2 cups all purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 Tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 cup sour cream
1/2 cup milk
2 cups blueberries, fresh or frozen
Preheat the oven to 425 degrees Fahrenheit.
Cream the butter and sugar in a standing mixer with a paddle attachment or use a hand mixer. Mix until pale yellow and fluffy, about 5 minutes.
Add the vanilla extract and eggs, one at a time, until evenly incorporated, using a rubber spatula to scrape down the sides of the bowl as needed.
Meanwhile, mix the flour, baking powder, baking soda and salt in a medium bowl.
In another bowl, whisk together the sour cream, milk, lemon juice and lemon zest until smooth.
Add half of the dry ingredients to the butter mixture. Mix to combine.
Pour in the liquid ingredients. Mix to combine.
Add the remaining half of the dry ingredients and mix on low speed, just until incorporated. Do not over mix.
Add 1 1/2 cups of the blueberries and mix them in gently with a rubber spatula.
Line the muffin pan with cupcake liners. Portion our the muffin patter between 24 muffins. If you want the muffins to be tall and big, fill them with more batter, in which case you will have less than 24 muffins.
Top the muffins with the remaining 1/2 cup of blueberries.
Place the muffins in the preheated oven and bake for 10 minutes. Reduce the heat to 350 degrees Fahrenheit and bake for an additional 15 minutes, until the muffins are golden and baked through in the center.
Let the muffins rest in the pan for 5 minutes, then remove to a cooling rack.
You can use either fresh or frozen blueberries for the muffins. If you are using frozen blueberries, don’t thaw them. Also, toss them with 1/2 Tablespoon of flour before adding them to the batter so they don’t turn the batter purple.
Instead of sour cream, you can use yogurt. Instead of milk, you can use buttermilk.