Lemon Blueberry Muffins Recipe

Serve these Lemon Blueberry Muffins warm for breakfast and start your morning off right.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh or frozen blueberries
• 1/2 cup sour cream
• 1 egg, slightly beaten
• 1/2 cup milk
• 6 tablespoons melted butter or margarine
• 1 teaspoon grated lemon peel
• 2 teaspoons lemon juice

Directions

1. Line a 12-cup muffin pan with paper liners. Combine flour, sugar, baking powder and salt in a medium bowl. Toss berries with 3 tablespoons of flour mixture in a small bowl, coat well.
2. Preheat oven to 400 degrees. Whisk sour cream, egg, milk, butter, lemon peel and lemon juice in a large bowl. Add flour mixture to bowl, mix just until moistened. Gently fold in blueberries.
3. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 25 minutes. Place pan on a wire rack to cool.
4. Turn muffins out onto rack. Serve warm or at room temperature.

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Recipe Categories

• Meal Type: Muffins
• Ethnicity: American
• Preparation Time: 15-30 minutes