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Blueberry-Lemonade Muffins
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Blueberry-Lemonade Muffins

Add this perfect, tender, lemony muffin to your line-up of must makes. 
Prep Time15 mins
Cook Time18 mins
Cooling11 mins
Total Time33 mins
Servings: 15 standard muffins
Author: Terri @ that's some good cookin'

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cups white granulated sugar, divided
  • 1 cup regular sour cream (do NOT use lite sour cream)
  • 1/2 cup butter, melted
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 1/4 cup fresh lemon juice (from 1 large lemon)
  • 2 large eggs, lightly beaten
  • 1 1/2 cups frozen wild blueberries rinsed under cool water, and drained (1 1/2 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 3/4 full. Sprinkle the remaining 1/4 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