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Blueberry Sour Cream Muffins with Lemon

These tasty blueberry sour cream muffins are a delightful way to brighten any day.
Servings: 12 muffins

Ingredients

  • 2 cups all purpose flour (substitute 1/4 cup flax seed meal for 1/4 cup flour for a healthier version)
  • 1.5 tsp baking soda
  • .5 tsp salt
  • 1 cup sour cream
  • 2/3 cup organic sugar
  • .5 cup unsalted butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp fresh squeezed lemon juice
  • 2 cups blueberries fresh or frozen
  • 1 tbsp all purpose flour

Optional Topping

  • 1 tbsp all purpose flour
  • 1 tbsp brown sugar
  • 1 tbsp butter softened

Instructions

  • Preheat oven to 400 degrees F.  Line a cupcake tin with liners or liberally grease the individual cups.  I also grease the top of the tins to help release any muffin top that puff over during baking.  
    Sift together 2 cups of flour, baking soda and salt into a mixing bowl.
    In a separate bowl, mix sour cream, sugar, melted butter, eggs, lemon juice and vanilla until well combined.
    Pour wet mixture into the dry ingredients and mix well until no dry patches of flour remain in the batter.
    In another bowl, toss blueberries with one tablespoon flour.  This will prevent the berries from sinking to the bottom of batter while baking.  If using the topping, mix the flour, brown sugar and butter with fingers until crumbly.
    Gently fold floured blueberries into batter until evenly distributed.  Spoon into prepared tins and sprinkle with optional topping over batter if desired. Bake for 18-20 minutes, or until the muffins tops are slightly golden.  Cool before removing from tins.