Description
These Lemon Blueberry Muffins are a delightful treat bursting with fresh blueberries and zesty lemon flavor. Perfectly moist with a tender crumb, topped with a sprinkle of turbinado sugar for a subtle crunch. Ideal for breakfast, brunch, or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup sugar
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups sour cream
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Other
- 1 1/2 cups fresh blueberries
- Turbinado sugar for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Beat Egg and Sugar: In a separate large bowl, beat the egg and sugar together until the mixture becomes light and fluffy, which helps create a tender muffin texture.
- Add Wet Ingredients: Mix in the melted unsalted butter, sour cream, lemon zest, and lemon juice into the egg and sugar mixture until thoroughly combined, infusing the batter with moisture and citrus flavor.
- Combine Batter: Gently fold the dry ingredients into the wet ingredients until just combined to avoid overmixing, which can make muffins tough.
- Add Blueberries: Carefully fold fresh blueberries into the batter, distributing them evenly without breaking the fruit.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Top with Sugar: Sprinkle a light layer of turbinado sugar on top of each muffin for a subtle crunchy topping.
- Bake: Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean, ensuring the muffins are cooked through.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- Fresh blueberries are best; if using frozen, do not thaw to prevent color bleeding and mushiness.
- The turbinado sugar topping adds a nice crunch and subtle sweetness; optional but recommended.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
