prize winning blueberry muffins
(3 ratings)
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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(3 ratings)
yield
1 Doz
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For prize winning blueberry muffins
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1/2 csugar
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1/4 cbutter ( or margarine ) softened
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1(8oz) carton (1 cup) dairy sour cream
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2 Tbsplemon juice
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2 tspgrated lemon peel (divided)
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1egg
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1 1/2 call purpose flour
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1 tspbaking soda
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1 cfresh or frozen blueberries (unthawed)
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1 Tbspsugar
How To Make prize winning blueberry muffins
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1Heat oven to 375°F. Grease muffin pan cups or place paper baking cups into muffin pan cups; set aside.
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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.
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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.
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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.
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