Description
Enjoy a delightful combination of tart lemon and sweet blueberries with these Lemon Blueberry Muffins. Topped with crunchy turbinado sugar, they are perfect for breakfast or snacking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 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
- 1 1/2 cups fresh blueberries
- Turbinado sugar for topping
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners.
- Whisk together flour, baking powder, and salt.
- Beat egg and sugar until light and fluffy.
- Mix in melted butter, sour cream, lemon zest, and lemon juice.
- Fold dry ingredients into wet ingredients until just combined.
- Fold in blueberries gently.
- Divide batter into muffin cups, filling three-quarters full.
- Sprinkle turbinado sugar on top.
- Bake for 25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in pan, then transfer to wire rack.
Notes
- Use room temperature ingredients for best results.
- Do not thaw frozen blueberries before adding.
- Sprinkle turbinado sugar right before baking for crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 241
- Sugar: 20g
- Sodium: 226mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg