Lemon and Blueberry Muffins

These sour cream Lemon and Blueberry Muffins are bursting with blueberries and popping with zesty lemon. They’re utterly scrumptious!

I’ve actually updated this recipe, added traditional instructions and tweaked the ingredients – I’m smashing those muffin goals! This recipe may be from the archives but the combination of lemon and blueberry never gets old. I think there’s something special about the juiciness  of the berries and the zestiness of the lemon. These muffins are definitely moreish!

The sour cream is the secret hero of these Lemon and Blueberry Muffins giving them a lovely, light texture. Making these muffins is easy – you need just a few minutes to  whip up a batch of these babies with or without a Thermomix.  Take care not to over mix though and don’t be put off by the thick, lumpy batter because the lumpiest mixture makes the best muffins! 

What are your favourite food combinations? 

Makes 12

Ingredients

2 cups (300g) plain flour
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
125g butter
juice and rind of 1 lemon
3/4 cup (200g) sour cream
2 eggs
2/3 cup (160g) caster sugar
200g frozen blueberries

How to – Traditional

1. Preheat oven to 200C. Line a 12 hole muffin tin with paper cases.
2. Combine flour, bicarb, baking powder and salt in a large bowl. Set aside.
3. In a separate bowl mix the melted butter with the lemon juice and rind, sour cream and eggs.
4. Pour the wet ingredients into the dry mixture and stir until just combined. Don’t over mix! Remember a lumpy mixture makes the best muffins!
5. Gently fold through the berries.
6. The mixture will be quite thick. Use an ice cream scoop to spoon the mixture  into the prepared muffin cases and then bake for 5 minutes at 200C. 
7. Then reduce the heat to 180C and cook for a further 13-15 minutes until the muffins are golden brown and the tops bounce back lightly when pressed.

How to – Thermomix

1. Preheat oven to 200C. Line a 12 hole muffin tin with paper cases.
2. Place flour, bicarb, baking powder and salt to TM bowl and mix for 10 seconds on speed 5. Set aside.
3. Melt the butter for 3 minutes at 60 degrees on speed 2.
4. Add lemon juice and rind, sour cream and eggs to  TM bowl. Mix for 10 seconds on speed 5. 
5. Add the flour mix and the sugar  into TM bowl. Mix for 5 seconds on speed 4, using the spatula to assist. If necessary, mix for another 1-2 seconds on speed 4. Don’t over mix! Remember a lumpy mixture makes the best muffins!
6. Gently fold through the berries with the spatula.
7. The mixture will be quite thick. Use an ice cream scoop to spoon the mixture  into the prepared muffin cases and then bake for 5 minutes at 200C. 
8. Then reduce the heat to 180C and cook for a further 13-15 minutes until the muffins are golden brown and the tops bounce back lightly when pressed.

Other info

Prep Time:  3 minutes    Cooking time: 18-20 minutes