Can I make these muffins ahead of time?

Yes, you can actually prepare the batter a day before you plan to bake them. Store the batter covered in the refrigerator and then scoop and bake them the next morning.

How do I keep the muffins from drying out?

The best ways to keep your muffins moist are to avoid overbaking them (use that toothpick test!) and always store them in an airtight container once they have cooled completely.

What makes turbinado sugar special for topping?

Turbinado sugar has larger crystals compared to granulated sugar. This gives it a wonderful crunchy texture when baked. It also retains a little bit of molasses flavor, adding depth.

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure to add them to the batter while they are still frozen and toss them with a little flour first.

What kind of sour cream should I use?

I recommend using full-fat sour cream at room temperature for the best texture and richness in the muffins.

Easy Lemon Blueberry Muffins | Moist & Bursting with Flavor

Description

These Lemon Blueberry Muffins are wonderfully moist and bursting with bright citrus flavor and sweet, juicy blueberries! Topped with a delightful crunch, they make the perfect breakfast treat or anytime snack. Enjoy the irresistible combination!

Ingredients

2 cups (250 grams) all-purpose flour
1 tablespoon (15 grams) baking powder
½ teaspoon (3 grams) salt
1 large egg (50 grams), room temperature
1 cup (200 grams) granulated sugar
4 tablespoons (60 grams) unsalted butter, melted and slightly cooled
1 ¼ cups (300 grams) sour cream, full-fat, room temperature
1 tablespoon (6 grams) fresh lemon zest, from about 1-2 lemons
¼ cup (60 ml) fresh lemon juice
1 ½ cups (220 grams) fresh blueberries
Turbinado sugar, for topping (or confectioners sugar)

Instructions

Heat your oven to 375°F (190°C). Place paper liners into a 12-cup muffin pan.
Combine the flour, baking powder, and salt in a large bowl. Whisk them together well.
In a separate bowl, beat the egg and sugar together using a whisk or electric mixer until they are light and fluffy. Stir in the melted butter, sour cream, lemon zest, and lemon juice until everything is combined smoothly.
Slowly add the dry ingredients to the wet mixture. Mix using a spatula or wooden spoon only until they are just combined. Do not overmix. Gently fold in the blueberries next.
Spoon the batter evenly into the lined muffin cups. Fill each cup about three-quarters full.
Sprinkle turbinado sugar generously over the top of each muffin batter-filled cup.
Bake for around 25 minutes. The muffins are done when a toothpick put into the center of a muffin comes out clean without wet batter attached.
Let the muffins cool in the pan for 5 minutes. Carefully move them to a wire rack to cool all the way before serving.

Notes

For the best results and even mixing, make sure all your ingredients are at room temperature before you start combining them.
If you use frozen blueberries instead of fresh, do not thaw them first. Add them straight into the batter while still frozen. This helps keep the batter from turning blue during mixing and baking.
Sprinkle the turbinado sugar just before the muffins go into the oven. This helps create a delicious, crunchy topping texture during the baking process.

Nutrition

Serving Size: 1 muffin
Calories: 240
Sugar: 20g
Sodium: 225mg
Fat: 9g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg