Dessertscrazyforcrust5.0
Lemon Blueberry Muffins Recipe
My go-to sour cream muffin recipe is the base I use for all my muffins - this one with lemon and bluberries is absolutely delicious and great with or without the glaze.
👥 28 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●wooden spoon
- ●whisk
📝 Preparation Steps
1
Preheat oven to 375°F. Line muffin pans with paper baking cups. (This recipe makes about 34 muffins. Half the recipe for a smaller batch!)
(400g) granulated sugar2 cups(237ml) vegetable oil1 cup(454g) sour cream2 cups(492g) all purpose flour4 cupscup (85g) powdered sugar3/4
2
Using a hand mixer, mix eggs with electric mixer about ⏱️ 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix in lemon zest, juice, vanilla, baking soda, salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
large eggs4(400g) granulated sugar2 cups(237ml) vegetable oil1 cup(454g) sour cream2 cups(492g) all purpose flour4 cupsbaking soda2 teaspoonssalt1 teaspoonblueberries (fresh or frozen, see note)2 cups
3
Fill muffin cups 3/4 full.
(400g) granulated sugar2 cups(237ml) vegetable oil1 cup(454g) sour cream2 cups(492g) all purpose flour4 cupscup (85g) powdered sugar3/4
4
Bake for ⏱️ 18-22 minutes until a toothpick comes out clean from the center of a muffin. Cool ⏱️ 5 minutes in pan then remove to a rack to cool completely.
5
(The glaze is optional but adds another punch of lemon flavor.)
6
Make the glaze: whisk powdered sugar and lemon juice. Drizzle over muffins.
7
Muffins should be kept in an airtight container for up to 3 days or freeze them for up to one month.
Nutrition Facts
calories
187 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
1 g
sugar Content
19 g
sodium Content
184 mg
protein Content
3 g
cholesterol Content
32 mg
carbohydrate Content
33 g
saturated Fat Content
3 g
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