Blueberry Sour Cream Muffins

Blueberry Sour Cream Muffins

The added lemon zest & brown sugar set these apart!
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Blueberry Sour Cream Mini Muffins

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon lemon zest
• 1/2 cup butter, melted & slightly cooled
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup sour cream
• 1 cup blueberries


Preheat oven to 400 degrees. Line mini muffin pans with paper liners or generously grease. Whisk flour, baking soda, baking powder, salt and lemon zest. Set aside. Mix butter, sugar, and brown sugar. Mix in egg and vanilla. Add 1/3 of flour mixture, mixing until almost combined. Stir in sour cream. Mix in remaining flour. Gently stir in blueberries. Fill in muffin tin with small cookie scoop. Bake 8-10 minutes.

These are not your run-of-the-mill blueberry muffins. The added lemon zest and brown sugar really set these apart to me. Do NOT try the batter, or you’ll want to eat it all before you bake the muffins! Certainly these can be made as regular size. I like to make the mini size for a quick pick-up breakfast, and they’re perfect for baby hands too. Enjoy!