Prize Winning Blueberry Muffins

Russ Myers

By
@Beegee1947

Blueberry muffins with a hint of fresh lemon zest adds a special flavor to these scrumptious muffins.
Recipe / Photo Adapted from Land o Lakes


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Comments:

Serves:

1 Doz

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

1/2 c
sugar
1/4 c
butter ( or margarine ) softened
1
(8oz) carton (1 cup) dairy sour cream
2 Tbsp
lemon juice
2 tsp
grated lemon peel (divided)
1
egg
1 1/2 c
all purpose flour
1 tsp
baking soda
1 c
fresh or frozen blueberries (unthawed)
1 Tbsp
sugar

Directions Step-By-Step

1
Heat oven to 375°F. Grease muffin pan cups or place paper baking cups into muffin pan cups; set aside.
2
Combine 1/2 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, lemon juice, 1 teaspoon lemon zest and egg. Continue beating, scraping bowl often, until well mixed.
3
Combine flour and baking soda in medium bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in blueberries. Spoon into prepared muffin pan cups.
4
Combine 1 tablespoon sugar and 1/2 teaspoon lemon zest in small bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake 20-25 minutes or until lightly browned. Cool 5 minutes; remove from pan.

About this Recipe

Main Ingredient: Fruit
Regional Style: American