If you’re looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!
Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
Sift flour, baking powder, baking soda, and salt together in a bowl.
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.
Fill muffin cups 3/4 full of batter.
Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.
Per Serving: 265 calories; protein 4.6g; carbohydrates 39.7g; fat 10.1g; cholesterol 46.4mg; sodium 339mg.
Eat healthy breakfast to continue the day has become a good habit. It’s a best way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and bring me power to take on the morning. The sweetness is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and make keep you feel full longer, and not want likely grab a side food out of the vending machine before break .
Making fruit a morning habit is simple . Easy as put the fruit in your fridge next to the milk or on the table next to your grain pan , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.