Get the Recipe:
Mini Blueberry Muffins
These Mini Sour Cream Blueberry Muffins have plenty of fresh blueberries, along with a hint of zesty lemon. They're just the thing for a special breakfast treat!
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon lemon zest
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (170 g) sour cream
- 1 cup (170 g) blueberries
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Instructions
- Preheat oven to 400°F (200°C). Line 48 mini muffin cups with paper liners or generously grease muffin cups.
- Whisk together the flour, baking soda, baking powder, salt, and lemon peel. Set aside.
- Mix the butter, sugar, and brown sugar until combined. Mix in the eggs and vanilla.
- Add about 1/3 of the flour mixture, mixing until almost combined. Stir in half of the sour cream. Mix in half of the remaining flour mixture. Stir in the remaining sour cream. Mix in the remaining flour mixture, mixing just until combined. Gently stir in the blueberries.
- Fill each muffin cup with about 1 tablespoon of the batter.
- Bake 10-12 minutes, or until the edges are lightly browned and the centers are set.
Notes
- To store. Store these sour cream blueberry muffins in an airtight container at room temperature for up to 3 days. They may last for a few more days if you store them in the fridge.
- To freeze. You can freeze your mini blueberry sour cream muffins for up to 3 months. Place them in an airtight container or freezer bag; let them thaw at room temperature or warm them up for a few seconds in the microwave when you're ready to enjoy them again.
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