World's Best Lemon Blueberry Muffins

• servings: 16 servings
• active time: 15 minutes
• total time: 55 minutes

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

Directions

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.

Nutrition

• Calories: 265 kcal
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 46 mg
• Sodium: 339 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 1 g
• Total Sugars: 19 g
• Protein: 5 g