Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or frozen)
- Zest of 1 lemon (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk sour cream, eggs, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined, leaving the batter lumpy.
- Gently fold in blueberries and lemon zest, being careful not to squish the berries.
- Spoon the batter into the muffin cups, filling them nearly to the top.
- Bake for 18-22 minutes, until the tops are golden and a toothpick inserted comes out clean.
- Cool them for a bit before serving.
Notes
Store in an airtight container at room temperature for up to 2 days; refrigerate for longer storage. These muffins also freeze well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg