Super Moist Blueberry Sour Cream Muffins

Super Moist Blueberry Sour Cream Muffins - Fast and easy blueberry muffin recipe that's bursting with blueberries and so moist! |

Adapted by Donna Hay’s recipe in her book At My Table. A moist and light muffin recipe that’s a real crowd pleaser.



Lemon Butter


For the Muffins:

  1. Preheat the oven to 390 degrees F / 200 degrees C.
  2. Grease a 1 cup capacity muffin tin.
  3. Place the flour and caster sugar in a bowl and mix to combine.
  4. Place the eggs, butter, sour cream and vanilla extract in another bowl and beat until combined.
  5. Add in the flour mixture and stir until just combined, do not over mis.
  6. Fold through the blueberries and lemon zest
  7. Spoon the mixture into the muffin pan.
  8. Bake for 25-20 minutes or until a skewer or knife comes out clean.

For the Lemon Butter:

  1. Combine the butter, lemon and powdered sugar in a bowl.
  2. Beat until light and fluffy.
  3. Serve the muffins warm topped with lemon butter.