Lemon Blueberry Bakery Muffins

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup sour cream or Greek yogurt
• 1/2 cup vegetable oil
• Zest and juice of 1 large lemon
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, whisk the eggs, sour cream, oil, lemon juice, and lemon zest together until combined.
4. Pour the wet ingredients into the dry ingredients, gently folding with a spatula until just mixed (do not overmix!). Fold the fresh blueberries gently into the thick batter.
5. Divide batter evenly among muffin cups. Bake for 18-20 minutes until muffin tops are golden and spring back when lightly touched.