These Zesty Lemon Berry Muffins are a delightful twist on a classic treat, combining the tangy flavor of lemon with the sweetness of mixed berries.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Preheating ensures even baking from the start.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Whisking the dry ingredients helps distribute them evenly.
In another bowl, whisk together the milk, sour cream, eggs, lemon zest, lemon juice, and vanilla extract.
Ensure the wet ingredients are well blended for a smooth batter.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Gently fold in the mixed berries.
Folding gently prevents the berries from breaking and coloring the batter.
Fill each muffin cup about 3/4 full with the batter.
Use an ice cream scoop for evenly sized muffins.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even browning.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a cup of tea or coffee for a delightful treat.
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