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5 from 1 vote

Blueberry Lemon Sour Cream Muffins

Deliciously moist blueberry muffins with a subtle lemon flavor and a crumb topping.
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast, cake, muffins, Side Dish, Snack
Cuisine: Breakfast, brunch, Muffins, Side dish, snack
Keyword: Blueberry, brunch, Lemon, Muffin, side dish, snack
Servings: 24 muffins

Ingredients

  • 1 1/4 cups sugar
  • 1 lemon zested
  • 1/4 cup melted butter
  • 2 tablespoon lemon juice
  • 1/2 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 cup milk
  • 1 1/2 cup blueberries
  • 2 tablespoons flour to toss the blueberries in

For the crumble topping:

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter - melted

Instructions

  • Preheat oven to 350 F.
  • In a mixing bowl, add sugar, lemon zest, melted butter, lemon juice, sour cream, eggs and vanilla and mix together.
  • Add flour, salt and baking powder with the milk and blend batter well.
  • Rinse blueberries then drain and while they are slightly wet, toss them in flour so they are coated in flour.
  • Fold blueberries into the batter.
  • Spoon batter into lined muffin tins.
  • In another bowl, add all ingredients for the crumble topping and mix together until it looks crumbly then top each muffin with some topping.
  • Bake for 18-20 minutes or until the muffins look baked through.
  • Cool muffins and enjoy.