Time: 40 min.
Complexity: easily
Servings: 12

To ensure these sweet blueberry muffins turn out tender and fluffy, it's important not to over-beat or over-mix the batter. Once you've combined the wet ingredients with the flour mixture, simply stir to remove any lumps and stop mixing.

Ingredients:

• 3 tbsp. + 1 tbsp. premium flour
• 4 tsp baking powder
• 1 teaspoon of salt
• 1 cup of sugar
• 2 eggs
• 1.5 tbsp fresh lemon zest
• 0.5 cups (110 g) melted butter, plus extra for serving
• 1.5 cups sour cream
• 1 cup blueberries

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, blueberry, sour cream, eggs, lemon zest

We recommend

Preparation:

Step 1
• Preheat oven to 175°C. Grease a 12-cup muffin tin or line it with paper liners.
Step 2
• In a bowl, combine 3 cups of flour, baking powder, and salt. In another large bowl, combine the sugar, eggs, lemon zest, and melted butter. Add the flour mixture to the wet mixture, alternating with sour cream, and knead until smooth. Do not over-knead or over-beat the dough. Mix the blueberries with 1 tablespoon of flour and fold into the dough.
  
Step 3
• Divide the batter evenly among the muffin cups. Bake for 25–30 minutes, or until a tester inserted into the center comes out clean. Serve warm with a pat of butter.

Votes: 2