Lemon-Blueberry Sour Cream Muffins

Lemon-Blueberry Sour Cream Muffins

Lemon-Blueberry Sour Cream Muffins

Lemons and blueberries love each other, and this muffin is the perfect place to bring them together. Perfect for a coffee or tea break, or on a brunch buffet, these are irresistible!

Makes 18 muffins

6 ounces unsalted butter, at room temperature

1 1/2 cup sugar

3 extra-large eggs, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

1 Tablespoon lemon zest

8 ounces sour cream (not light!)

2 Tablespoons lemon juice

2 Tablespoons milk

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 cups fresh blueberries*

Preheat the oven to 350-degrees.  Place liners in 18 muffin cups and then lightly spray the top of the muffin pan with non-stick spray so muffins will come out easily.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, 4-6 minutes.  Reduce mixer speed to low and add the eggs, one at a time, then add the extracts, zest, sour cream, lemon juice, and milk, mix until well combined (mixture may look curdled, that is okay!).  In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.  With the mixer on low speed (you don't want to wear the flour!), add the flour mixture to the creamed mixture and mix just until combined; don't over mix.  Fold in the blueberries by hand with a rubber spatula, being gentle, but making sure they are evenly distributed in the batter.

Using an ice cream scoop, fill each cup about 3/4 full.  Bake for 20-25 minutes (rotate pans after 15 minutes), until the muffins are lightly browned on top and a toothpick comes out clean.  Remove from the oven and let sit for 5 minutes before turning out onto a cooling rack.

*When fresh blueberries are unavailable, use frozen.  Place them in a strainer while still frozen and give them a quick rinse under cold water, then spread out on paper towel to drain. (They should still be frozen solid when added to the batter.) Continue with recipe, but let the muffins sit at room temperature for 20 minutes before baking.  Baking time may be a bit longer.  If they begin to brown too much before they are baked, reduce the oven temperature to finish baking.

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