Easy Lemon Blueberry Muffins

Sprinkled with turbinado sugar and spotted with blueberries, these lemon blueberry muffins taste wonderful and have a fluffy, tender crumb. Because they include a relatively small amount of sugar, these muffins are not only healthier but also allow the delicious flavors of blueberry and lemon to shine. Even better, they whip up in a snap. 

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Tips: 

- Take out the butter, eggs, milk, and sour cream, and allow all four to come to room temperature as you gather the rest of the ingredients. During this time, you should also prepare the muffin tin. 

- Before beginning, prepare the blueberries as well. Wash them, and pick out all the remaining stems. 

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Easy Blueberry Lemon Muffins

Yield: 14 muffins

Ingredients: 

½ cup softened unsalted butter (110g)

½ cup sugar (100g)

2 cups all-purpose flour (240g)

½ tsp salt

2 tsp baking powder

2 large eggs

1 lemon, zested

1 tsp vanilla extract

¼ cup milk

¼ cup sour cream

1½ cup blueberries

1 tbsp Turbinado sugar

Directions: 

1. In a small bowl, toss the blueberries with 1 tbsp of the flour. Set aside. 

2. Combine the dry ingredients: flour, salt, and baking powder, in a small bowl. Whisk to combine then set aside. 

3. In a large bowl, cream together the butter and sugar on medium speed for around 2 minutes, or until light and fluffy. Add the eggs, vanilla, and lemon zest, mixing to incorporate after every addition. 

4. Preheat the oven to 375F. 

5. To the butter mixture, add half the flour mixture, then the milk and sour cream, ending with the other half of the flour. Fold to combine, being careful not to overmix. Then, add the blueberries and fold gently, taking care not to break any. 

6. Bake for 30-35 minutes, or until the muffins are golden brown. Let cool, before enjoying. 

Note: This recipe is heavily based on this one from Fork Knife Swoon.