Blueberry-Lemonade Muffins

This is it! THE recipe for which I have been looking for blueberry muffins. The recipe originally called for strawberries instead of blueberries. I tried the muffins with the strawberries, but found that the area around each piece of strawberry was gooey. That being said, my grandsons and my son in-law loved these muffins with the strawberries in them, as in a couldn’t-stay-out-of-them kind of love.

The muffin itself, minus the strawberries, was outstanding with its tender, moist crumb and just the right amount of lemon. I knew that the muffins would be terrific with blueberries, three bags of which just happened to be hanging out in my freezer. Blueberries are my all time favorite berry, especially fresh berries in things such fruit and yogurt parfaits and berry trifles. Oh, and I can’t wait for some fresh blueberries so that I can make some Minted Blueberry Salsa, too!

A surprise element in this recipe is sour cream. Be sure to use regular sour cream, no “lite or “light”” sour cream allowed! I made the mistake once of using light sour cream in a Sour Cream Pound Cake…baaaaaad idea. The cake would not come out of the pan and the large chunks of cake that did come out would not hold together. 🙁 Bottom line, make these muffins according to the recipe. I got 15 muffins out of this, which is an odd number–12 muffins in one pan and only three in another pan?  Seven in one and eight in the other? A little less in each muffin cup so that there is enough for 16 muffins and make it eight and eight in each pan? Decisions, decisions. Heck, just make the muffins.

Print Recipe

Blueberry-Lemonade Muffins

Add this perfect, tender, lemony muffin to your line-up of must makes. 

Prep Time15 minutes mins

Cook Time18 minutes mins

Cooling11 minutes mins

Total Time33 minutes mins

Servings: 15 standard muffins

Calories: 243kcal

Author: Terri @ that's some good cookin'

Ingredients

• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1¼ cups white granulated sugar, divided
• 1 cup regular sour cream (do NOT use lite sour cream)
• ½ cup butter, melted
• 1 tablespoon lemon zest (from 1 large lemon)
• ¼ cup fresh lemon juice (from 1 large lemon)
• 2 large eggs, lightly beaten
• 1½ cups frozen wild blueberries rinsed under cool water, and drained (1½ cups fresh blueberries can be used instead of the frozen berries)

Instructions

• Preheat oven to 400-degrees F. Lightly grease 12-cup muffin tins. (I used a little butter.) Set aside.
• In a large mixing bowl, combine flour, baking powder, salt, and 1 cup sugar. Set aside.
• In a medium mixing bowl, lightly beat the eggs with a fork or whisk. Add the sour cream, melted butter, lemon zest, and lemon juice. Blend well.
• Make a well in the DRY ingredients and pour the wet ingredients in the well. Fold together just until the dry ingredients are moistened. Do not over-mix!
• Add the blueberries and gently fold into the batter. Again, do not over-mix.
• Spoon the batter into the muffin tin, filling each cup ¾ full. Sprinkle the remaining ¼ cup sugar over the batter. Bake for 16-18 minutes until faintly golden brown on top and a toothpick inserted in center comes out clean.
• Cool in pan(s) on a wire rack for 1 minute. Remove muffins from pans and continue to cool on the wire rack for another 10 minutes. Store in an airtight container in the refrigerator.

Notes

Recipe adapted from Southern Living

Nutrition

Calories: 243kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 218mg | Potassium: 149mg | Fiber: 1g | Sugar: 19g | Vitamin A: 325IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1mg

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