Need something to bring to a friend’s house, or just a fun treat for breakfast tomorrow? I’ve got you covered with these delicious lemon blueberry muffins!
I love muffins, don’t you? They’re a quick grab and go breakfast when you’re in a hurry, a tasty snack with afternoon tea, and best of all, they make a GREAT food gift!
Using seasonal ingredients is one of my favorite ways to keep food interesting. Lemons and blueberries are always on hand during the summer, and these two flavors go together so beautifully.
I buy lemons in bulk from Sam’s Club because I use them for so many things (more on that in a later post). Blueberries are usually on sale this time of year, so I pick up a pint or two each time I go to the grocery store. The other ingredients are things most people have on hand in pantry or refrigerator.
So let’s get to it!!!
How to make Delicious Lemon Blueberry Muffins
Preheat your oven to 375°.
Assemble the dry ingredients in a medium to large bowl:
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp each baking soda and salt
Stir these together thoroughly.
In another large bowl, beat together:
- 1 1/2 sticks butter, softened (see my chocolate chip cookie recipe for my method of softening butter)
- 1/2 cup full-fat sour cream
- 1 1/2 cups sugar
Now add:
- 2 eggs, beaten
- 1 cup milk
After this is combined, follow up with:
- the zest and
- juice of one lemon.
Add the dry ingredients to the bowl with the wet ingredients and combine carefully.
Finally, stir in one pint of blueberries that has been washed and (somewhat) dried.
Place paper liners into muffin tins. Scoop batter into liners using a cookie or ice cream scoop, filling liners about 2/3 full.
Place muffin tins on center rack of preheated oven. Bake about 20-25 minutes or until done. Test for doneness with a toothpick inserted into a muffin. If the toothpick comes out clean, your muffins are done. Cool before serving.
Jenna Leigh Ashbaugh