Worlds Best Lemon Blueberry Muffins

If you’re looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.

Step: 2

Sift flour, baking powder, baking soda, and salt together in a bowl.

Step: 3

Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.

Step: 4

Fill muffin cups 3/4 full of batter.

Step: 5

Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Per Serving: 265 calories; protein 4.6g; carbohydrates 39.7g; fat 10.1g; cholesterol 46.4mg; sodium 339mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.