These muffins don't rise a ton, so don't be afraid to pile them high.
Lemon Blueberry Muffins
- 2 cups flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 egg
- 1 cup sugar
- 4 tbsp butter, melted
- 1¼ cups sour cream
- Juice and zest of one lemon
- 1½ cups frozen blueberries
Preheat the oven to 350. Either grease or line a 12 muffin pan
Whisk the flour, baking powder, and salt. Add the blueberries and toss to combine.
In another bowl, whisk the egg until light. Add the sugar and lemon juice and zest. Add the butter and sour cream, until just mixed.
Add this to the flour and blueberries. Mix until just combined. It is very thick. Do not over mix or they will be tough.
Divide into the muffin pan. Cook about 30 minutes, turning halfway through. As always, its done when a toothpick comes out clean.
Let sit in pan 5 minutes, then transfer to cooling rack.