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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1gCalories: 264kcalCarbohydrates: 39gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 40mgSodium: 239mgPotassium: 77mgFiber: 1gSugar: 20gVitamin A: 210IUVitamin C: 5mgCalcium: 71mgIron: 1mg
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