Breakfast

Blueberry Lemonade Muffins

September 21, 2013March 7, 2016 by Kelly Dedeaux

Okay, so some have said I have a bit of a muffin fetish. I’m here to put the record straight – it’s completely TRUE. I really love muffins, especially when they’re just so easy to make, and so easy to vary it up! When doing my meal planning for the week, I almost always have muffins on the menu. Honestly, though, I often don’t decide WHAT muffins until that morning! It’s fun to just see what we’re in the mood for, what ingredients we have, you know – be ‘spontaneous’. On that note – I also love flavored lemonades! So this particular morning, we happen to have some lemons and blueberries, so my choice attempt of the morning: Blueberry Lemonade Muffins!

Blueberry Lemonade Muffins / Busy Mom's Helper

Ingredients
4 cups Flour
2 tbsp. Baking Powder
1 tsp. Salt
2 Eggs
2 cups Sugar
1 Stick (8 tbsp) Butter, melted
2 1/2 cups Sour Cream
2 tbsp. Vanilla Extract
2 tbsp. Lemon Juice (can be increased/decreased based on your own preference of sour)
3 cups Blueberries

Directions
Preheat oven to 350 Degrees. Spray two 12-cup muffin tins, or line with baking liners. Set aside.

In a large bowl, mix the Flour, Baking Powder and Salt. Add the Blueberries, tossing lightly to coat.

In a separate, medium bowl, whisk the Eggs well, then add the Sugar and continue to whisk briskly until it’s thick and well-incorporated (about 45 seconds). Add the melted Butter, Sour Cream, Lemon Juice and Vanilla; mix until combined.

Add the wet mixture to the flour mixture and stir together carefully. Batter will be very thick.

Scoop the batter into the muffin cups. Bake about 25-30 minutes or until a toothpick inserted comes out clean.

Allow to cool and ENJOY!!!

Check out these other delish muffin recipes!!!

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