World's Best Lemon Blueberry Muffins
These lemon blueberry muffins are made with sour cream for super moist and not overly sweet results. I love this recipe!
all-purpose flour
3 ¼
cups
baking powder
4
teaspoons
baking soda
1
teaspoon
salt
½
teaspoon
white sugar
1 ⅓
cups
milk
1 ¼
cups
sour cream
1
cup
melted butter
½
cup
eggs
2
large
lemon zest
1
tablespoon
frozen blueberries
1 ½
cups
 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.
