Blueberry Lemon Muffins

Did you know that February 20th is National Muffin Day? 

Yep, it's true.

We love muffins at our house.

I make some sort of muffin almost every week, they are a great after school snack..my kids are starving when they get home from school.

My go-to is my Banana Chocolate Chip Muffins, but recently I have been making these because I have been getting tons of Meyer Lemons from my neighbors!

Blueberry Lemon Sour Cream Muffins!

Here is what you need:

2 cups flour

3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 stick of butter, melted
1 1/4 cup sour cream (or you can use plain greek yogurt)
1 teaspoon vanilla extract
1 egg
3 teaspoon lemon zest
1/4 cup lemon juice (I used the juice from 2 meyer lemons)
1 cup of blueberries (I used fresh, but you could use frozen)

Directions:
In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.

 Check out these gorgeous meyer lemons from my neighbor's tree:

The skin is so soft & easy to zest:

In a separate bowl, stir together melted butter, sour cream, vanilla, egg, lemon zest and lemon juice.

Mix the dry ingredients with the wet ingredients.

Fold in the blueberries. I am not gentle with the blueberries...I like them to break apart a little bit. If the blueberries stay whole, they will sink to the bottom of the muffins.

Smashing them up a little bit it just fine :)

I use this cookie scoop to scoop the muffins...makes them equal in size & not messy!

Bake at 375 for about 20 minutes.

This recipe makes 12 muffins.

I hope you love these muffins as much as we do!

You can see all my muffin recipes {HERE}

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