These Lemon Blueberry Muffins are moist and packed full of deliciousness!
They are perfect hot or cold...made for breakfast on the go, breakfast at the table,
a snack after work or before dinner...they sort of just melt in your mouth
no matter when you eat them!
Lemon Blueberry Muffins
2 c. flour
2/3 c. sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/4. t. salt
1 c. sour cream
1/4 c. buttermilk
1/4 c. oil
1 t. fresh lemon zest
1 t. vanilla
1 c. fresh or frozen blueberries (if frozen, DON'T thaw)
Line muffin tin with liners, spray with cooking spray. Set aside. Mix all dry ingredient together, set aside.
Place sour cream, butter milk, oil, egg, lemon zest and vanilla in a mixing bowl. Beat until combined. Add dry ingredient and mix until moistened (batter will be lumpy and thick) Fold in blueberries, just until combined.
Fill each muffin cup 2/3 full. Bake at 400 degrees for 18-23 minutes or until done. Top with a lemon glaze while hot.
Lemon Glaze: 2/3 c. powdered sugar, enough lemon juice to make a thin glaze. Stir until combined, pour over HOT muffins.