World's Best Lemon Blueberry Muffins
Ingredients
- 3 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups white sugar
- 1 ¼ cups milk
- 1 cup sour cream
- ½ cup melted butter
- 2 large eggs
- 1 tablespoon lemon zest
- 1 ½ cups frozen blueberries
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Sift flour, baking powder, baking soda, and salt together in a bowl.
- Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
- Fill muffin cups 3/4 full of batter.
- Bake in the preheated oven until golden brown and tops spring back when lightly pressed, about 30 to 35 minutes. Let cool for 10 minutes.
Source
Original recipe: View Original