Lemon Blueberry Muffins With Sour Cream

These Lemon Blueberry Muffins with Sour Cream are light, fluffy, and full of blueberries and lemon flavor. They're the perfect breakfast or snack on the go.

Author: Wondermom Wannabe

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 servings

Calories: 268 kcal per serving

Ingredients

2 ¼ cups - all-purpose flour
2 ½ teaspoons - baking powder
½ tsp - salt
1 cup - sugar
2 - eggs
¼ cups - buttermilk
¼ cups - sour cream
⅓ cup - lemon juice
1 tsp - vanilla
1 tsp - lemon extract
¼ cups - butter
¼ cups - vegetable oil
2 cups - frozen blueberries
sanding sugar

Instructions

First set aside 2 tablespoon of flour in a small bowl, then whisk together remaining flour, baking powder and salt in a medium size bowl and set aside.
With an electric mixer beat eggs until light and fluffy, add in buttermilk and sour cream and mix thoroughly.
Add in lemon juice, oil, melted butter, vanilla and lemon extract. Mix thoroughly.
Toss blueberries in 2 tablespoon of flour until coated.
Add the dry ingredients gradually into the wet ingredients, mixing after each addition until well incorporated.
Fold in the blueberries until evenly distributed.
Let the batter rest for 30 min, unrefrigerated, lightly covered if desired.
After the batter has rested preheat the oven to 400. Place muffin wrappers in a muffin pan and fil ¾ of the way full with batter.
Sprinkle the tops with sanding sugar if desired.
Bake for 20-25 minutes or until light golden brown and a toothpick stuck in the center comes out clean.

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