Recipe Details
Ingredients
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3 ¼cupsall-purpose flour
-
4teaspoonsbaking powder
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1teaspoonbaking soda
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½teaspoonsalt
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1 ⅓cupswhite sugar
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1 ¼cupsmilk
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1cupsour cream
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½cupmelted butter
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2largeeggs
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1tablespoonlemon zest
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1 ½cupsfrozen blueberries
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
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Sift flour, baking powder, baking soda, and salt together in a bowl.
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Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
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Fill muffin cups 3/4 full of batter.
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Bake in the preheated oven until golden brown and tops spring back when lightly pressed, about 30 to 35 minutes. Let cool for 10 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories265 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 6g |
30% |
| Cholesterol 46mg |
15% |
| Sodium 339mg |
15% |
| Total Carbohydrate 40g |
14% |
| Dietary Fiber 1g |
4% |
| Total Sugars 19g |
|
| Protein 5g |
9% |
| Vitamin C 1mg |
1% |
| Calcium 117mg |
9% |
| Iron 2mg |
8% |
| Potassium 96mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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