The Best Lemon Blueberry Muffins Recipe!

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F. This makes 12 jumbo muffins or 24 cupcake-sized ones. Line the muffin tins with paper liners or spray them with non-stick spray.
2. Put the flour, baking soda, baking powder and salt in a large bowl. Zest the lemons into the dry ingredients and toss so the zest is spread evenly with no clumps. Set aside.
3. Squeeze the lemons and measure out 1/4 cup of fresh juice.
4. In a separate bowl, combine the lemon juice, milk, sour cream, eggs, melted butter, vanilla and sugar. Beat with a whisk or mixer for a few minutes until the eggs are well beaten.
5. Add the dry ingredients to the wet ones and mix for about a minute until smooth and free of lumps.
6. Rinse the fresh blueberries and toss them with 2 tablespoons of flour. Fold the floured fresh blueberries and the dried blueberries gently into the batter until evenly distributed.
7. Fill each muffin cup about three-quarters full. Add a few extra blueberries on top if you like.
8. Bake at 350°F for 32 to 34 minutes for jumbo muffins, or 24 to 26 minutes for cupcake-sized ones, until the tops are golden and a toothpick inserted in the centre comes out clean.
9. Cool in the tins for about 5 minutes, then move the muffins to a wire rack to cool completely.
10. Store covered at room temperature for up to 3 days. For longer storage, wrap each muffin individually, place in a freezer bag, and thaw at room temperature before eating.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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