Like many of you, my kids are spending a lot more time at home right now. I'm taking advantage of our increased family time to get them in the kitchen more. They enjoyed putting these muffins together. This recipe is a bit more involved, but most of us have a little extra time on our hands.
Lemon Blueberry Muffins
1 cup sour cream
2 tablespoons lemon juice
1 teaspoon freshly grated lemon zest
cups all-purpose flour
1 teaspoon baking soda
1 cup fresh or frozen blueberries, unthawed
1 tablespoon sugar
teaspoon freshly grated lemon zest
Heat oven to 375°F. Grease or place paper baking cups into muffin pan cups; set aside.
Combine 1/2 cup sugar and butter in 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.
Combine flour and baking soda in another bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in blueberries. Spoon evenly into prepared muffin pan cups.
Combine 1 tablespoon sugar and 1/2 teaspoon lemon zest in bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake 17-19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.