Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
10 mins
Total Time:
55 mins
Servings:
16
Yield:
16 muffins
Ingredients
Directions
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 and tops spring back when lightly pressed, about 30 to 35 minutes. Let cool for 10 minutes.
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Nutrition Facts (per serving)
| 265 | Calories |
| 10g | Fat |
| 40g | Carbs |
| 5g | Protein |
