Prize Winning Blueberry Muffins
Prize Winning Blueberry Muffins Image

Prize Winning Blueberry Muffins

Blueberry muffins with a hint of fresh lemon zest adds a special flavor to these scrumptious muffins.

12
muffins
20 min
PREP TIME
45 min
TOTAL TIME

Ingredients

1/2 cup sugar

1/4 cup Land O Lakes® Butter softened

1 cup sour cream

2 tablespoons lemon juice

1 teaspoon freshly grated lemon zest

1 large Land O Lakes® Egg

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 cup fresh or frozen blueberries, unthawed

1 tablespoon sugar

1/2 teaspoon freshly grated lemon zest

How to make

  1. STEP 1

    Heat oven to 375°F. Grease or place paper baking cups into muffin pan cups; set aside.

  2. STEP 2

    Combine 1/2 cup sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, lemon juice, 1 teaspoon lemon zest and egg. Continue beating, scraping bowl often, until well mixed.

  3. STEP 3

    Combine flour and baking soda in another bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in blueberries. Spoon evenly into prepared muffin pan cups.

  4. STEP 4

    Combine 1 tablespoon sugar and 1/2 teaspoon lemon zest in bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake 17-19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.

Nutrition

180Calories
8Fat (mg)
30Cholesterol (mg)
150Sodium (mg)
25Carbohydrates (g)
1Dietary Fiber
3Protein (g)

Reviews

Explore reviews from
our online community

  December 12, 2015

I made this recipe with gluten-free flour, and palm coconut sugar. Best muffins ever!

— says Lori
Helpful?
  November 30, 2015

A lovely batch of muffins! Really moist (you have to love sour cream!) I made a streusel topping with brown sugar for the tops, used frozen blueberries and made 11 muffins so they could be a little bigger. The best I've ever made! Thank you :)

— says Joanne
Helpful?
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