My go-to sour cream muffin recipe is the base I use for all my muffins - this one with lemon and bluberries is absolutely delicious and great with or without the glaze.
Keyword blueberry, lemon, muffin
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Dorothy Kern
2cups(400g) granulated sugar
1cup(237ml) vegetable oil
1tablespoonlemon zest 1 large lemon
2tablespoonsfresh lemon juice from 1 large lemon
2cups(454g) sour cream
4cups(492g) all purpose flour
2cupsblueberriesfresh or frozen, see note
3/4cup(85g) powdered sugar
Preheat oven to 375°F. Line muffin pans with paper baking cups. (This recipe makes about 34 muffins. Half the recipe for a smaller batch!)
Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix in lemon zest, juice, vanilla, baking soda, salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
Fill muffin cups 3/4 full.
Bake for 18-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
(The glaze is optional but adds another punch of lemon flavor.)
Make the glaze: whisk powdered sugar and lemon juice. Drizzle over muffins.
Muffins should be kept in an airtight container for up to 3 days or freeze them for up to one month.
You can use fresh or frozen blueberries in this recipe.
Fresh - just wash and remove any stems
Thawed Frozen - make sure to drain them well
Frozen - make sure if they're still frozen that there are no big clumps of ice or any extra ice crystals on the berries
Large or small - you can use regular sized berries or the "wild" small ones if you prefer.