Ingredients

• 3.25 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 1.33 cups white sugar
• 1.25 cups milk
• 1 cup sour cream
• 0.5 cups melted butter
• 2 large eggs
• 1 tablespoon lemon zest
• 1.5 cups frozen blueberries

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
2. 2 Sift flour, baking powder, baking soda, and salt together in a bowl.
3. 3 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.
4. 4 Fill muffin cups 3/4 full of batter.
5. 5 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.

Nutrition per serving