July 29, 2021

Quick and Easy Blueberry Muffins

Quick and Easy Blueberry Muffins are one of our favorite summer breakfasts. Also, they’re the perfect snack after a morning of swimming or tennis. I love these muffins for several reasons. First of all, I can mix these muffins up in less than fifteen minutes. Secondly, they really maximize the flavor of all the delicious summer blueberries. And, lastly, they’re flavored with lemon juice and lemon zest. This adds a really fantastic lemony aroma and flavor to the muffins.

The Equipment Needed

A Muffin Tin- You’ll need a 12 cup muffin tin for these muffins.
Cupcake Liners- Use these to prevent your muffins from sticking to the pan.
An Electric Mixer- This isn’t essential but I like to mix my batter with my KitchenAid mixer.
A Kitchen Scale- For perfect muffins every time, be sure and weigh your flour and sugar.
A Sifter- Be sure to sift together your dry ingredients.

The Ingredients Needed for Quick and Easy Blueberry Muffins

Blueberries- I used fresh blueberries. Be sure and remove the stems. Also, make sure to dry them really well and toss them in a tablespoon of flour.
Sugar- Be sure to use granulated sugar.
Flour- Use all purpose flour. I like the King Arthur brand.
Sour Cream- Make sure to use full fat sour cream.
Vanilla Extract- Use pure vanilla extract.
Lemon Juice- Be sure and use freshly squeezed lemon juice.
Butter- Make sure your butter is nice and soft. When pressed lightly with a finger, it should leave an indentation.

How I Made my Muffins

First, I creamed together my butter and sugar. With muffins, it’s important not to overmix the batter.
Next, I weighed and sifted the flour and other dry ingredients. I also stirred them into the butter mixture.
Then, I added in the rest of the ingredients, taking care not to overmix.
Finally, I filled the muffin cups and baked them for twenty minutes.

If you like blueberries, you need to try these scrumptious Quick and Easy Blueberry Muffins.

Quick and Easy Blueberry Muffins

Lemon blueberry muffins, that are simple to make.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Bread

Cuisine American

Servings muffins

Equipment

12 cup muffin tin

Ingredients

1 cup granulated sugar (200g)
8 tbsp. softened butter (112g)
2 tbsp. lemon juice
1 tbsp. grated lemon zest
2 large eggs
2 cups all purpose flour (240g)
1 tsp. each baking powder and baking soda
¼ tsp. salt
1 cup sour cream
1 tsp. vanilla extract
1½ cups blueberries, rinsed and dried
2 tbsp. granulated sugar ( for sprinkling on tops)

Instructions

Preheat your oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.
In a mixing bowl, cream together the butter and sugar and then add the eggs one at a time.
Sift together the flour, baking powder, baking soda, and salt and then stir them gently into the butter mixture. Mix until just combined, and then add in the sour cream, vanilla, lemon juice, and lemon zest. Do not overmix.
Toss the blueberries with a tablespoon of flour and then gently stir them into the batter.
Divide the batter between the muffin cups. Sprinkle the sugar over the top of each muffin.
Bake for twenty minutes, or until a toothpick inserted into the center come out free of batter.
Let the muffins cool in the pan on a wire rack for five minutes, and then out of the pan for 10 minutes.