Ingredients
825 g all-purpose flour
4 tsp baking powder
1 tsp baking soda
0.5 tsp salt
315 g white sugar
300 ml milk
240 ml sour cream
120 g melted butter
2 large eggs
1 tbsp lemon zest
225 g frozen blueberries
Directions
Step 1
Preheat the oven to 175°C (350°F). Line 16 muffin cups with paper liners.
Step 2
In a bowl, sift together flour, baking powder, baking soda, and salt.
Step 3
In a large bowl, combine sugar, milk, sour cream, melted butter, eggs, and lemon zest. Beat with an electric mixer on low speed until blended. Gently fold in the flour mixture until just moistened. Carefully fold in the blueberries, avoiding overmixing to prevent the batter from turning purple.
Step 4
Fill the muffin cups 3/4 full with the batter.
Step 5
Bake in the preheated oven for 30-35 minutes, or until the muffins are golden brown and the tops spring back when lightly pressed. Allow them to cool for 10 minutes before serving.