Ingredients Jump to Instructions ↓

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

  2. 3 tablespoon(s) all-purpose flour

  3. 1/4 cup(s) sugar

  4. 1 1/2 tablespoon(s) baking powder

  5. 1 1/2 teaspoon(s) salt

  6. 2 large eggs , lightly beaten

  7. 75 cup(s) sour cream

  8. 1/2 cup(s) (1 stick) unsalted butter

  9. 1 tablespoon(s) unsalted butter , melted 1/3cup(s) (plus 3 tablespoons) milk

  10. 3 tablespoon(s) lemon juice

  11. 1 1/2 tablespoon(s) lemon zest

  12. 1 1/2 cup(s) fresh blueberries , washed and drained 3 teaspoon(s) sugar

Instructions Jump to Ingredients ↑

  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.


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