Blueberry Lemon Muffins are prepared with juicy blueberries and zesty lemon to create a moist, flavorful treat. Perfect for breakfast or snacking, these muffins are sure to impress!
Line a muffin tin with paper liners or grease a muffin tin with nonstick cooking spray; set aside.
Sift together the flour, baking powder, baking soda, and salt. Whisk in the brown sugar and set aside.
In a separate, large mixing bowl, beat the eggs with a mixer until fluffy, about 1 minute or so.
Add sour cream and vanilla and continue to beat until thoroughly combined.
Stir in the lemon zest.
Slowly whisk half of the dry ingredients into the sour cream mixture until just incorporated.
Whisk in the rest, and continue to whisk/mix until well combined. The batter will be thick.
Using a rubber spatula, gently fold in the blueberries.
Divide the batter evenly among the prepared muffin cups.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and turn the muffins out to a wire rack to cool completely.
Serve.
Notes
Sift. It can be tempting to whisk all the dry ingredients together, but sifting will help your muffins turn out lighter and fluffier.
Don’t over-mix. Over-mixing muffin batter can cause the gluten to overdevelop, resulting in a tough, dense muffin. Mix just until everything is incorporated—no more than that.
If using frozen blueberries, do not thaw them. If thawed, they will release a lot of their juices as the muffins bake, coloring them a green hue and making them soggy.
Coat your blueberries with flour before adding them to the batter. This will help to keep them from sinking to the bottom of the muffins.
Liners: If you don't use liners OR grease the muffin cups before adding the batter, removing the fully baked muffins in one piece is almost impossible. Use muffins/cupcake liners or grease each muffin cup with cooking spray or butter to easily remove the muffins.
Overbaking: All ovens aren't created equally, so while you should still follow the bake time, please use a toothpick to test the muffins before removing them from the oven. When the toothpick comes out clean, remove the muffins from the oven.
Cooling the Muffins: Also, just as important, do not cool the muffins inside the muffin tin. This will continue to bake the muffins. Instead, remove the muffins from the oven and turn them out onto a wire rack to cool completely.