Blueberry Sour Cream Muffins
Servings 9
Equipment
- Muiffin Tray
Ingredients
- 5 tbsp butter melted & cooled
- ¾ cup sour cream
- ½ cup white sugar
- 1 egg
- Zest from 1/2 lemon
- 1½ cups flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1¼ cups fresh blueberries
- 3 tbsp turbinado sugar
Instructions
- Preheat the oven to 350 degrees. Coat a muffin tray with coconut oil cooking spray.
- Whisk the cooled melted butter with the sour cream, white sugar, egg, and lemon zest until well combined.
- Mix the flour with the baking powder, baking soda, and salt until thoroughly combined.
- Slowly add the flour mixture to the sour cream mixture until just combined.
- Add most of the blueberries and gently fold them into the batter.
- Fill 9 of the muffin cups evenly.
- Push a few of the remaining blueberries into the top of each muffin.
- Sprinkle 1 teaspoon of turbinado sugar to the top of each muffin. Side Note: I know that 1 tsp will seem like a lot, but trust me it makes the muffin top crisp and sugary delicious!
- Place into the oven and bake for 24-26 minutes, or until a tester inserted into the center comes out clean.
- Remove from the oven and let them rest for 10 minutes in the pan before removing them to a rack. Enjoy.