Lemon Blueberry Muffins
These lemon blueberry muffins are sure to become a family favorite. They are filled with lemon and blueberry flavor and perfect to eat for breakfast on busy mornings.
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Prep Time 15 minutes mins
Cook Time 25 minutes mins
30 minutes mins
Total Time 40 minutes mins
Servings 12
Calories 264 kcal
2 ¼ cup all-purpose flour 2 ½ teaspoon baking powder ½ teaspoon salt 1 cup sugar 2 eggs ¼ cup buttermilk ¼ cup sour cream ⅓ cup lemon juice approximately 2 lemons 1 teaspoon vanilla extract 1 teaspoon lemon extract ¼ cup butter melted ¼ cup vegetable oil 2 cups frozen blueberries sanding sugar for topping
Set aside 2 tablespoons of the flour. Whisk together remaining flour, baking powder, and salt in a medium bowl and set aside.
Beat eggs with an electric mixer until light and fluffy. Add in buttermilk and sour cream and mix thoroughly.
Add in lemon juice, oil, melted butter, vanilla, and lemon extract. Mix thoroughly.
Toss blueberries in the flour your set aside, until the blueberries are coated.
Gradually add dry ingredients into the wet ingredients, mixing well after each addition until well incorporated.
Fold in the blueberries until evenly distributed.
Let the batter rest for 30 minutes, unrefrigerated. You can cover loosely if desired.
Preheat the oven to 400F. Place muffin wrappers in muffin tin and fill each with ¾ of the way full with the batter.
Sprinkle tops with sanding sugar if desired.
Bake in preheated oven for 20-25 minutes until light golden brown and a toothpick stuck in the center comes out clean.
Serving: 1 g Calories: 264 kcal Carbohydrates: 39 g Protein: 4 g Fat: 11 g Saturated Fat: 4 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 3 g Trans Fat: 1 g Cholesterol: 40 mg Sodium: 239 mg Potassium: 77 mg Fiber: 1 g Sugar: 20 g Vitamin A: 210 IU Vitamin C: 5 mg Calcium: 71 mg Iron: 1 mg
Keyword blueberry muffins, lemon blueberry muffins, muffins