These blueberry muffins are soft, fluffy, and bursting with juicy blueberries, enhanced with a touch of lemon zest for a refreshing twist.
Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
Sifting the dry ingredients can help ensure there are no lumps.
In another bowl, whisk the egg until light and frothy, then mix in the sugar, melted butter, and sour cream until smooth.
Ensure the butter is not too hot to prevent cooking the egg.
Gently fold the blueberries and lemon zest into the dry ingredients, ensuring they are evenly coated.
Coating the blueberries in flour helps prevent them from sinking to the bottom of the muffins.
Combine the wet ingredients with the dry ingredients, folding gently until just combined. Do not overmix.
Overmixing can make the muffins dense and tough.
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Using an ice cream scoop ensures uniform muffin sizes.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes, then transfer them 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 their delightful flavor.
Pair with a hot beverage for a comforting treat.
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