Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup sour cream or plain yogurt
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries (or frozen, if using, do not thaw)
1 tablespoon flour (for tossing blueberries)
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, combine melted butter, eggs, sour cream, lemon zest, lemon juice, and vanilla extract.
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Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
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Toss blueberries in 1 tablespoon of flour to prevent them from sinking to the bottom, then gently fold them into the batter.
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Spoon the batter into the muffin tin, filling each cup about 2/3 full.
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Bake for 18–22 minutes, or until a toothpick inserted comes out clean and the tops are golden brown.
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Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.