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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Rating:
★★★★★ 3 votes
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

Step-By-Step

1Heat oven to 375°F. Grease muffin pan cups or place paper baking cups into muffin pan cups; set aside.
2Combine 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.
3Combine 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.
4Combine 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