Sour Cream Muffins

These sour cream muffins are soft, moist, and full of flavor. After adding sour cream, they taste great because they are tangy, and you can make them even more unique by adding blueberries or lemon zest.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup unsalted butter, melted
• 1/4 cup milk
• 1 large egg
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Zest of 1 lemon optional
• 1 cup fresh or frozen blueberries optional

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a muffin tin

Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl

Melt the butter in a different bowl and mix the milk, egg, vanilla extract, and sour cream together with a whisk

You can add the lemon zest for extra flavor if you want to

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Be careful not to mix too much

If you want to use blueberries, fold them into the batter very carefully

Fill up about two-thirds of the way to the top of each muffin cup with batter

After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean

When you take the muffins out of the oven, let them cool for a few minutes in the pan before moving them to a wire rack to cool all the way through

Have fun with your tasty sour cream muffins