Ingredients
- 3 ¼ cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups sugar
- 1 ¼ cups whole milk
- 1 cup sour cream
- ½ cup butter, melted
- 2 eggs
- 1 tablespoon lemon zest
- 1 ½ cups blueberries, fresh or frozen
Directions
- Preheat oven to 350 and line 16 muffin tins with paper cups
- Sift flour, baking powder, baking soda, and salt into a bowl
- In another bowl add sugar, milk, sour cream, butter, eggs, and zest and beat slowly to mix
- Fold in the flour mixture until batter is just combined
- Fold in the blueberries (avoid over mixing and turning the batter purple)
- Fill the muffin cups ~3/4 full and bake for 30-35 minutes