How can I substitue cake flour?

You can make your own cake flour by mixing all purpose flour and cornstarch. Typically, for 1 cup of cake flour, take 1 cup all purpose flour, remove 2 tbsp, and add 2 tbsp of cornstarch. In this recipe, you can replace 1 3/4 cups of cake flour with 1 1/2 cup all purpose flour and 1/4 cup corn starch

What can I substitute for sour cream?

You can make your own sour cream by mixing 1 cup heavy cream, 1 tbsp lemon juice and 1/4 cup, and keeping at room temp for 1 day in an airtight container. This will make 1 1/4 cups of sour cream, and you will use 3/4 cup in this recipe. Alternately, use a mixture of heavy cream and yogurt (the muffins will have a yogurt-like flavor, though).

Can blueberry muffins be frozen?

Yes! Once the muffins come to room temperature, cover them in cling wrap individually, and place in the freezer. They will last months, and can be thawed overnight in the fridge for you to enjoy (although they taste best at room temperature).

How to tell when blueberry muffins are done?

The muffins should have a nice golden crust on the top, and a toothpick inserted in the center of the muffin should come out with moist crumbs attached.

Easy Lemon Blueberry Muffins Recipe (One-Bowl)

EASY LEMON BLUEBERRY MUFFINS RECIPE (ONE-BOWL)

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 stars from 12 reviews

An easy one-bowl recipe to make better-than-bakery, light, moist and fluffy lemon blueberry muffins!

Yield:8 muffins

Prep Time:: 20 mins
Cook Time:: 25 mins
Total Time:: 45 mins

Ingredients

*3/4 cup granulated sugar (155g)
Zest of 1 lemon
1/4 cup unsalted butter, melted (56g)
1/4 cup neutral tasting oil (50g)
2 large eggs
1 tsp vanilla (optional)
1 3/4 cups cake flour (can be substituted by 1 1/2 cups all purpose flour and 1/4 cup cornstarch) (210g)
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
3/4 cups sour cream (180g)
1 1/2 cups fresh blueberries (can increase to 2 cups if desired)
2-3 tbsp granulated sugar & 1/2 tsp cinnamon to sprinkle on the top

Instructions

Preheat oven to 375F (conventional) and prepare a muffin tray by lining 8 cups with butter (and liners if needed)
Add lemon zest to the sugar in a large bowl and massage with your hands until it looks fluffy
Add the melted butter, oil and vanilla, and whisk for 1 minute
Add the eggs one at a time and mix to combine. Whisk for another minute so the batter is more airy
Sift in the flour, baking powder, baking soda and salt. Fold gently with a rubber spatula until combined. The batter will be quite thick
Add the sour cream and fold until combined. The batter will now be more pourable
Add a spoon of batter into each muffin cup (8 total) – this will prevent the blueberries from sinking to the bottom
Now fold the blueberries in the remaining batter
Divide the batter evenly between the 8 cups
Sprinkle generously with the cinnamon sugar mixture
Bake at 375F for ~25 min or until a toothpick inserted in the center comes out with moist crumbs attached
Enjoy!

Notes

These muffins are not very sweet. If you want them to be sweeter or have blueberries that are more sour, you can increase the sugar to 1 cup
You can adjust the quantity of blueberries as desired
See FAQs for how to make diy sour cream if needed