Lemon Blueberry Muffins
Soft and fluffy, these lemon blueberry muffins are easy to make and perfect for breakfast, brunch, or as a snack.
Servings: 12 muffins
Ingredients
- 2 eggs
- ½ cup vegetable oil
- 1 lemon, juice and zest (about ¼ cup juice)
- ⅓ cup sour cream
- ¾ cup white sugar
- 1¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup blueberries
Instructions
- Preheat oven to 350℉. Line a muffin tin with papers or grease.
- In a large bowl, whisk the eggs, oil, lemon juice, zest, sour cream, and sugar until smooth and blended.
- In a small bowl, stir together flour, baking powder, baking soda, and salt.
- Stir dry ingredients into the wet ingredients.
- Fold in the blueberries.
- Fill muffin tin evenly with batter.
- Bake for 22-24 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from oven and let cool 2-3 minutes in the pan before transferring to a rack to cool completely.