Blueberry Muffins
Delicious blueberry muffins
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 5 tbsp unsalted butter
- 1/2 cup sugar
- zest of one lemon
- 3/4 cup sour cream
- 1 egg
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups AP flour
- 1 cup small blueberries frozen or fresh
- Sparkling sugar for the top
Heat oven to 375°F. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray.
Melt butter and pour into a large bowl and whisk in sugar, zest, sour cream and egg until smooth.
Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and then the berries. Batter will be very thick, like a cookie dough. Don't worry if some of the blueberries burst and color the batter.
Divide between prepared muffin cups, filling almost to the top and sprinkle each with 1 teaspoon coarse sugar. Bake for 15 to 25 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Check the muffins after 10 minutes if you are using fresh berries. Let cool in pan for 10 then move to a rack.
Keyword Breakfast, Muffins, Snack