This is the best lemon blueberry muffin recipe you have ever tasted! They are ultra moist, tender, and filled with fruity and citrus flavors from the blueberries and lemon.
Preheat the oven to 350°F. Line muffin tins with cupcake liners or spray with non-stick cooking spray.
Mix together flour, salt, baking powder,and baking soda in a small bowl and set aside.
In a large bowl, add lemon zest to the granulated sugar. Stir together, pressing the zest into the sugar so that the oils are absorbed into the sugar. Using your fingers to work the zest into the sugar has been the most effective method for me.
Add the eggs, oil, vanilla, buttermilk, and sour cream to the sugar mixture and whisk until combined.
Add the dry ingredients to the wet ingredients and stir together, just until combined. There should be lumps in the batter.
Toss the blueberries with a sprinkle of flour (optional). Fold the blueberries into the muffin batter, reserving some for topping the muffins, if you like.
Scoop the batter into the lined muffin tin, filling each liner ¾ of the way full. Top each muffin with a few blueberries.
Bake 18-20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.
Notes
Storage:Store in an airtight container for 2-3 days or freeze for up to 3 months.Notes:Do not leave the muffins to cool in the baking pan. The heat from the pan will continue to cook them and they will dry out.Once you add the dry ingredients to the wet, you want to stir as little as possible for the most tender muffins.Working the lemon zest into the granulated sugar is my favorite trick for packing a punch of lemon flavor into baked goods.If using frozen blueberries, add them to the batter frozen solid to minimize the discoloration of the muffin batter with blueberry juice.Tossing the fruit with a bit of flour (a tablespoon or less) is a common method to help the fruit stay suspended in the batter and not sink. This muffin batter is thick enough that it suspends the blueberries pretty well on their own, but you can always toss a little flour over them to be on the same side.You can add a simple glaze by mixing powdered sugar with water or some lemon juice. Drizzle over the cooled muffins.