Moist and delicious, these blueberry muffins are made easy using sour cream, fresh blueberries and baked with a simple lemon sugar.
Servings 12 muffins
Preheat oven to 350 degrees. Line 12 muffin cups with paper liners and set aside.
In a large bowl, stir oil, sugar, egg, vanilla, sour cream and milk together until well combined.
In a small bowl, whisk together flour, baking powder, baking soda and salt. Pour dry ingredients into wet and stir until just combined.
Fold in 1 cup fresh blueberries by hand. Scoop batter into prepared muffin tins until filled 2/3 of the way. Top with a 2-3 fresh blueberries.
In a small bowl, stir lemon zest together with granulated sugar to create lemon sugar. Sprinkle evenly over each muffin.
Bake 18-20 minutes or until a toothpick comes out clean. Enjoy warm or at room temperature.
Calories: 223kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 88mg | Potassium: 100mg | Fiber: 1g | Sugar: 19g | Vitamin A: 95IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg