Lemon-Blueberry Muffins

Serves: 12 Edit

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Oven Temp: 400

Ingredients

U.S. Metric Conversion chart

2 1/4 cup(s) all-purpose flour

3 tablespoon(s) all-purpose flour

1/4 cup(s) sugar

1 1/2 tablespoon(s) baking powder

1 1/2 teaspoon(s) salt

2 large eggs, lightly beaten

3/4 cup(s) sour cream

1/2 cup(s) (1 stick) unsalted butter

1 tablespoon(s) unsalted butter, melted

1/3 cup(s) (plus 3 tablespoons) milk

3 tablespoon(s) lemon juice

1 1/2 tablespoon(s) lemon zest

1 1/2 cup(s) fresh blueberries, washed and drained

3 teaspoon(s) sugar (optional)



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Directions



1.Make the batter: Preheat oven to 400 degrees F. Lightly coat a 12-cup muffin tin with vegetable-oil cooking spray. Set aside. In a large bowl, combine 2 1/4 cups flour, sugar, baking powder, and salt and set aside. In a medium bowl, whisk together eggs, sour cream, butter, milk, lemon juice, and zest. Using a fork, stir the egg mixture into the flour mixture until just combined. Do not overmix. In a small bowl, combine remaining 3 tablespoons flour and blueberries, toss to coat, and gently fold into batter.

2.Bake the muffins: Spoon 1/3 cup of batter into prepared muffin cups. Sprinkle sugar evenly over each filled muffin cup, if desired. Bake the muffins until the tops are golden -- 30 to 35 minutes. Cool 5 minutes on a wire rack. Loosen edges and turn the muffins out onto the rack to cool completely. Store in an airtight container for up to 4 days.