Ingredients
- 2 1/2 Cups Flour
- 1 Tbsp Baking powder
- 1/2 Tsp Baking soda
- 1/2 Tsp Salt
- 8 Tbsp Butter
- 1 Cup Sugar
- 2 Un Eggs
- 1 1/2 Cup Sour cream
- 2 Tbsp Milk
- 1 Tsp Vanilla extract
- 1 Tsp Lemon zest
- 1 1/2 Cups Blueberries
Blueberry Muffins
Preparation time
15min
Cooking time
25min
Servings
12
Instant Pot
No
Recipe Categories
- Baking
- Cakes & Cupcakes
Main Ingredients
- Blueberries
Ingredients
- 2 1/2 Cups Flour
- 1 Tbsp Baking powder
- 1/2 Tsp Baking soda
- 1/2 Tsp Salt
- 8 Tbsp Butter
- 1 Cup Sugar
- 2 Un Eggs
- 1 1/2 Cup Sour cream
- 2 Tbsp Milk
- 1 Tsp Vanilla extract
- 1 Tsp Lemon zest
- 1 1/2 Cups Blueberries
Directions
- Preheat your oven to 375°F or 180°C.
- Using a standard 12-well muffin pan, place a muffin liner in each well, or if you don’t have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter.
- Place the blueberries in a bowl. Sprinkle 1 tablespoon of flour over them and gently toss to coat.
- In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.
- In a large mixing bowl, place the sour cream, sugar, eggs, milk, melted butter, lemon zest, and vanilla (the wet ingredients). Whisk together until smooth.
- Add the dry ingredients to the butter/sugar/egg mixture a third at a time and mix until just incorporated. Do not over mix!
- Gently fold the blueberries into the mixture.
- Use a piping bag or a spoon to distribute the dough equally among the cups. You’ll need to fill them very high to use all of the batter in 12 muffins, which is fine. They won’t spill. If you still have too much dough, start filling another tin.
- Place the muffins in the oven and bake about 20 minutes or until the muffins are golden brown,
Notes
Tossing the blueberries with flour will help keep the blueberries from sinking in the muffin as it cooks. (only use this technic if using fresh blueberries)
