If you are using frozen berries, you can use them frozen, just separate them so they're not sticking together and toss them in flour to coat. Your cooking time may need to increase by a few minutes.
Some brands of sour cream are much thicker than others. Feel free to dilute the sour cream with a little water if you think it's too thick. You can also substitute the sour cream with plain yogurt; if you do, you likely will not need both tablespoons of added milk.
- 2 1/2 cups of all-purpose flour, plus 1 tablespoon for dusting the blueberries
- 1 tablespoon baking powder (make sure your baking powder is still good! click to see how)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons butter (1 stick), melted
- 1 cup sugar
- 2 large eggs
- 1 1/2 cup plain sour cream
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups blueberries, fresh or frozen (see Recipe Note)
1 Preheat the oven and prep the muffin tin: Preheat your oven to 400°F with a rack in the lower middle. Using a standard 12-well muffin pan, place a muffin liner in each well, or if you don't have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter.
2 Toss the berries with flour: Place the blueberries in a bowl. Sprinkle 1 tablespoon of flour over them and gently toss to coat. (The flour will help keep the blueberries from sinking in the muffin as it cooks.)
3 Mix the dry ingredients: In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.
4 Mix the wet ingredients separately: In a large mixing bowl, place the sour cream, sugar, eggs, milk, melted butter, lemon zest, and vanilla (the wet ingredients). Whisk together until smooth.
5 Make the batter: Add the dry ingredients to the butter/sugar/egg mixture a third at a time and mix until just incorporated. Do not over mix!
Gently fold the blueberries into the mixture.
6 Portion out the muffins: Distribute the dough equally among the cups. You'll need to fill them very high to use all of the batter in 12 muffins, which is fine. They won't spill. If you still have too much dough, start filling another tin.
7 Bake the muffins: Place the muffins in the oven and bake at 400°F until the muffins are golden brown, about 20 minutes. (If the muffins are getting too brown, tent with foil.) Test with a bamboo skewer to make sure the centers of the muffins are done.
8 Cool and serve: Let the muffins cool in the muffin pan for 2 to 3 minutes, then remove them from the pan. Let cool another 10 minutes before eating.