Sour Cream Blueberry Muffins

Updated at: Mon, 19 Aug 2024 14:38:05 GMT

Step 1

Preheat the oven to 400℉/205℃. Line a 12 tin muffin liner with 12 liners and set aside.

Step 2

In a medium-sized bowl, add the flour, baking powder, baking soda, and salt. Mix together and set aside.

Step 3

In a large-sized bowl, add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance. Set aside.

Step 4

In the same bowl, add oil, eggs, sour cream, vanilla, and lemon juice. Whisk together until combined and smooth.

Step 5

Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.

Step 6

In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.

Step 7

Add the blueberries and mix in a few times.

Step 8

Evenly divide the batter between the muffin liners.

Step 9

Sprinkle extra white sugar on top. This will give you that nice muffin top ‘crunch’ that we all love on top of the muffins. Then add a few extra blueberries on top too.

Step 10

Bake the muffins at 400°F for 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

Step 11

Cool, and enjoy!

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