Blueberry Lemon Muffins

Ainekset

1 3/4 cups of all-purpose flour

1/2 cup white sugar

zest of one lemon - big Tbsp

2/3 cup sour cream

2 Tbsp lemon juice

1 large or extra large egg

4 Tbsps melted salted butter - trust me melted is best

1 tsp vanilla

1 Tbsp baking powder

1/4 tsp sea salt

11/2 cups wild blueberries - if not wild, use 1 cup as the blueberries will be larger - if berries are frozen, use frozen

Ohjeet

1. In a large bowl combine flour, sugar, salt, baking powder and lemon zest.

2. In a separate bowl using a whisk (or blender) cream together the butter, lemon juice, sour cream, vanilla and egg; pour over dry ingredients and combine.

3. Add the blueberries to the batter. Fold in gently being careful to just combine and not break the berries nor over mix as blueberries will bleed colour into the batter.

4. Spoon into prepared paper muffin cups and bake at 375 F for 25-30 minutes or until done. The muffins will be a golden colour and a cake tester will come out clean from the centre.

5. Remove from the oven and let the muffins rest in the tin for 15 minutes prior to removing them and placing on a cooling rack.

Muistiinpanot

Substack

Batter is very thick. Use jumbo muffin tin and bake 5-7 minutes longer.