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Ingredients

3 ¼ cups all-purpose flour 4 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 ⅓ cups white sugar 1 ¼ cups milk 1 cup sour cream ½ cup melted butter 2 large eggs 1 tablespoon lemon zest 1 ½ cups frozen blueberries

Nutrition Info

265.2 calories carbohydrate: 39.7 g cholesterol: 46.4 mg fat: 10.1 g fiber: 1.1 g protein: 4.6 g saturatedFat: 6 g servingSize: - sodium: 339 mg sugar: 18.9 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
Sift flour, baking powder, baking soda, and salt together in a bowl.
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.
Fill muffin cups 3/4 full of batter.
Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

16 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!