Ingredients
Scale
- 5 TBS Unsalted Butter
- 1/2 Cup Sugar
- Zest from 1 Lemon
- 1 Cup Sour Cream
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp salt
- 1 1/2 Cups All-Purpose Flour
- 1 1/4 to 1 1/2 Cups Fresh Blueberries
- 3 tsp Turbinado Sugar
Instructions
- Heat oven to 375°F.
- Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray.
- Melt butter in the bottom of a large bowl and whisk in sugar, zest, sour cream, vanilla and egg until smooth.
- Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries.Batter will be very thick, like a cookie dough.
- Divide between prepared muffin cups and sprinkle each with 1/3 teaspoon turbinado sugar *The original recipe is 1 tsp for each muffin.
- Bake for 30 to 40 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.
- Let cool in pan for 10 minutes then the rest of the way on a rack.
Notes
This is adapted from Smitten Kitchen’s Perfect Blueberry Muffins – original link here – Smitten Kitchen Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baking
Keywords: Muffins, Blueberry Muffins, Blueberry Lemon, Blueberry Lemon Muffin, Baking