sweet tropical beverage
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 16 |
| Yield: | 16 muffins |
Ingredients
- 3 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups white sugar
- 1 ¼ cups milk
- 1 cup sour cream
- ½ cup melted butter
- 2 large eggs
- 1 tablespoon lemon zest
- 1 ½ cups frozen blueberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Sift flour, baking powder, baking soda, and salt together in a bowl.
- 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.
- Fill muffin cups 3/4 full of batter.
- 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 Facts
| Calories | 265 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 339 mg |
| Sugars | 19 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. My 2 y.o. and I added extra lemon zest, 1/4 tsp lemon extract, lemon juice (at the end before the berries) and extra fresh berries. The lemon flavor ended up just right and while we could top it with a lemon glaze, that would take it too far into dessert territory and the muffins are moist enough not to demand it.
I followed the recipe exactly and found them to be dry. No one could even taste the lemon.
Thank you for this delicious muffin recipe. I added just a smidge of lemon extract to the recipe and poked about 1/2 cup more of frozen blueberries into the top of the poured batter. Also poured a very light glaze of lemon juice and powdered sugar over the tops once cooled. Freezing some for a future camping trip. They are a nice treat.
Pretty good but lacking in overall flavor to me. I added extra zest and juice from a whole lemon too.
Made 12 muffins and one loaf. Substituted sour cream for greek yogurt. Will keep this recipe!
I was able to fill 18 muffin cups to the brim, which was perfect for what I wanted. Many people mentioned the lack of lemon flavor. Next time, I would add lemon juice. However, I think the recipe may be wrong. Look at the recipe photo. It looks like they are glazed. So, I made a lemon glaze, and brushed it on the top of the muffins. This helped with the lemon flavor.
It makes a lot! I made 18 muffins and still had enough left to make a small loaf. As others have stated, it didn’t have a lot of lemon flavor; but overall I will try again with some modifications. Stay tuned!
I made this a few years ago and lost the recipe. We have made several other, but this ONE is THE BEST!
Great muffins! This recipe gave me 24 muffins, lots more than I was expecting. But hopefully they’ll be so good, my family will gobble them up quickly. :). I agree with others that they need more lemon and more blueberries, but that’s easy enough to adjust next time. A good base recipe. I used green yogourt as I had no sour cream. Also added a lemon juice+lemon zest+icing sugar glaze on top to pump up the lemony-ness. Yum!
I loved this recipe. I have found that sour cream has always been key for baking a moist cake, muffins or bread! They were moist and enjoyed them immensely. I did use fresh Blueberries, rolled in flour to help them float and after reading the suggested comments, I used lemon extract with the lemon peel. We could taste the lemon. Excellent! I did not use a glaze, as I found them to be sweet enough.
Wonderful recipe! My family love the muffins!
Since it’s just the two of us, I split the recipe in half and used mini loaf pan. Made 7 mini loafs. Based on other reviews, I used the zest and juice from one large lemon to give it a more lemony flavor. That worked great. I also added 1 cup of coconut and 2/3 cup of broken pecon pieces to give it more texture. No icing. They are GREAT! My husband and I both rate them 5 stars!
Very moist and delicious muffin. Could use more lemon flavor and I will use some lemon juice and extract next time I make them. Also will cut the recipe in half next time as it makes a huge amount of batter.
I made this as written and added a lemon glaze after they cooled. They were pretty bland and didn’t taste much like lemon or blueberry. Mine also didn’t look anything like the picture – that could be on me though. 🙂
I made this recipe and it’s as stated not very sweet at all I couldn’t taste the lemon but I should have added lemon juice as suggested. I added extra sugar based on others responses and it still not sweet very bland. Also it makes a lot of muffins my batch made 24 plus.
First time worked out great! Unintentionally used one and a half cups sugar and not one and one third cup. Didn’t harm the finished muffins. Very good.
This was a great recipe. I used a teaspoon of lemon extract and fresh blueberries in the batter kept everything else the same. Came out with a wonderful lemon blueberry taste. Made lemon glaze for the top. Yummy
This is a good recipe. I like the addition of the sour cream. I thought it needed a lot more lemon.
It made 24. Very moist.
As a retired baker, I’d call this more of a blueberry cupcake as the batter is not spongy, it is much thinner than a muffin batter. Also muffin recipient use pastry flour not standard all purpose. However, they came out more than fine, quite tasty. I made 30! Had to run some to my daughter’s family, way too many for one small household!
I followed the recipe and seriously cannot see why these are called the “world’s best!” A lot of ingredients for just an ok muffin. Baking time was too long and muffins were not sweet. The reviews that say that the muffins were great tweeked the recipe. I’ll stick to my own recipe next time.