LEMON-BLUEBERRY MUFFINS

🕒 COOK TIME:

Prep Time: 10 minutes
Bake Time: 18–22 minutes
Total Time: 30–35 minutes

Bright, tangy, and bursting with juicy berries—these muffins are made in just one mixing bowl for easy clean-up. The flour is sifted right into the wet ingredients, making this recipe as quick as it is delicious. Perfect for busy mornings or afternoon treats!

📝 DIRECTIONS:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin or lightly grease it.

2. In a large mixing bowl, whisk together eggs, sour cream, buttermilk, brown sugar, vanilla, melted butter, oil, and lemon zest until smooth.

3. Sift flour directly into the bowl, then add baking powder, salt, and baking soda.

4. Stir until almost combined. Gently fold in the blueberries. Do not overmix.

5. Divide batter evenly into muffin cups.

6. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted comes out clean.

7. Let cool in pan for 5 minutes before transferring to a wire rack to cool completely.

🧁 INGREDIENTS:

Wet Ingredients:

• 3 small/medium eggs

• 1 cup sour cream or Greek yogurt

• ⅔ cup buttermilk

• ½ cup brown sugar

• 1 tbsp vanilla extract

• 2 tbsp melted butter

• ¼ cup neutral-flavored oil (like avocado, vegetable, or coconut oil)

• 2 tbsp lemon zest

Dry Ingredients (sifted in):

• 3 cups flour

• 1 tbsp baking powder

• ½ tsp salt

• ½ tsp baking soda

Fold in:

• 1½ cups blueberries (fresh or frozen—no need to thaw)

💛 SAMANTHA'S SUGGESTIONS:

• Warm it up! These muffins are delicious reheated with a bit of butter or lemon curd.

• Drizzle with a lemon glaze (mix powdered sugar with lemon juice) for extra zing.

• Swap blueberries with raspberries or blackberries for a fruity twist.

• Perfect with a cup of hot herbal tea, a creamy latte, or your favorite smoothie.

• Freeze extras in a zip-top bag and reheat in the toaster oven for quick snacks or lunchbox treats.