Name: Lemon Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 large egg; 1 cup sugar; 4 tablespoons unsalted butter, melted; 1 1/4 cups sour cream; 1 tablespoon lemon zest; 1/4 cup lemon juice; 1 1/2 cups fresh blueberries; Turbinado sugar for topping (or confectioners sugar)

Lemon Blueberry Muffins

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Lemon Blueberry Muffins are the perfect combination of fresh blueberries and citrusy lemon zest, creating a burst of flavor in every bite. These light, fluffy muffins with a crunchy turbinado sugar topping are ideal for breakfast or a snack. Quick and easy to prepare, this recipe delivers a delightful treat loved by all ages. Perfect for any occasion!

Author: Janet
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg

1 cup sugar

4 tablespoons unsalted butter, melted

1 1/4 cups sour cream

1 tablespoon lemon zest

1/4 cup lemon juice

1 1/2 cups fresh blueberries

Turbinado sugar for topping (or confectioners sugar)

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Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat the egg with sugar until light and fluffy. Add melted butter, sour cream, lemon zest, and lemon juice, and mix until well combined.
4. Gently fold the dry ingredients into the wet ingredients until just combined. Then, gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
6. Generously sprinkle turbinado sugar over the top of each muffin.
7. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

- If using frozen blueberries, don't thaw them. Toss them with flour before adding to the batter to prevent discoloration.
- You can prepare the batter a day in advance and bake them the next morning.
- For a lighter muffin, avoid overmixing the batter.
- If you don't have turbinado sugar, you can use coarse sugar or demerara sugar for a similar texture and flavor.

Find it online: https://recipesbyjanet.com/lemon-blueberry-muffins/