Tip: These lemon-blueberry muffins have approximately 200-250 calories per muffin, depending on size. They’re perfect for breakfast, brunch, or a sweet snack. Serve them with a cup of tea or coffee for an extra treat!

Ingredients:
3 ¼ cups all-purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ⅓ cups white sugar

1 ¼ cups milk

1 cup sour cream

½ cup melted butter

2 large eggs

1 tablespoon lemon zest

1 ½ cups frozen blueberries

Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line 16 muffin cups with paper liners.

Sift Dry Ingredients:
In a bowl, sift together the flour, baking powder, baking soda, and salt.

Combine Wet Ingredients:
In a large bowl, combine the sugar, milk, sour cream, melted butter, eggs, and lemon zest. Beat with an electric mixer on low speed until everything is well blended.

Mix Wet and Dry Ingredients:
Fold in the sifted flour mixture into the wet ingredients until just moistened (do not overmix). Gently fold in the blueberries, being careful not to overmix, as the batter will turn purple.

Fill Muffin Cups:
Fill each muffin cup ¾ full with batter.

Bake:
Bake in the preheated oven for 30 to 35 minutes, or until golden brown. Test for doneness by inserting a toothpick into the center; it should come out clean.

Cool:
Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes:
Saving Energy: These muffins bake at a moderate temperature and take about 30 minutes, making them relatively energy-efficient. You can use a convection oven to reduce cooking time.

Health Benefits: These muffins are a great way to enjoy the nutritional benefits of blueberries, which are high in antioxidants. However, they are also sweet, so it's best to enjoy them as an occasional treat. You can reduce the sugar in the recipe to make them a little lighter.