Mini Blueberry Muffins Recipe

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These Mini Sour Cream Blueberry Muffins include fresh blueberries and lemon zest. They're perfect for breakfast treats!  


– 2 cups (240g) all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon baking powder – 1/2 teaspoon salt – 1/2 teaspoon lemon zest – 1/2 cup (113g) unsalted butter, melted and slightly cooled – 1/2 cup (100g) granulated sugar – 1/2 cup (100g) packed light brown sugar – 2 large egg – 1 teaspoon vanilla extract – 3/4 cup (170g) sour cream – 1 cup (170g) blueberrie

Warm the oven up to 400°F. Put paper covers in 48 mini muffin cups or grease the muffin cups very well.  

Step 1 


The flour, baking soda, baking powder, salt, and lemon peel should all be mixed together with a whisk. Put away.  

Step 2

Add the brown sugar, butter, and sugar and mix them together. Be sure to add the eggs and vanilla.  

Step 3

Add about a third of the flour mixture and mix it in until it's almost all mixed in. Half of the sour cream should be mixed in.   

Step 4

Add half of the rest of the flour mixture and mix it in. Mix in the rest of the sour cream.   

Step 5

Add the rest of the flour mixture and mix just until everything is mixed. Add the blueberries slowly and stir.  

Step 6

Put about a tablespoon of batter into each muffin tin. It should be baked for 10 to 12 minutes, or until the edges are lightly browned and the middle is set.  

Step 7

Also See

Also See

Chocolate Chip-hazelnut Scones Recipe