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Ingredients
- 2 cup All-purpose flour, 240 g
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Kosher salt
- 3/4 cup Granulated sugar, 150 g
- 1 Lemon zest, zest of 1 lemon
- 2 Large eggs
- 1/2 cup Unsalted butter, 113 g, melted and slightly cooled
- 3/4 cup Sour cream, 180 g
- 1/4 cup Whole milk, 60 ml
- 2 tsp Pure vanilla extract
- 1 1/2 cup Fresh or frozen blueberries
- 1 tbsp All-purpose flour, for tossing berries
- 2 tbsp Coarse sparkling sugar or turbinado sugar, for topping
Instructions
Preheat oven to 425°F.
Line a standard 12-cup muffin pan with paper liners or lightly grease the cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, rub the lemon zest into the granulated sugar with your fingertips for approximately 30 seconds until fragrant.
Add the eggs and whisk until smooth.
Whisk in the melted butter.
Add the sour cream, milk, and vanilla. Whisk until combined.
Add the dry ingredients to the wet ingredients. Fold gently until only a few streaks of flour remain. Do not overmix.
Toss the blueberries with 1 tablespoon flour, then fold them into the batter gently.
Divide batter evenly among 12 muffin cups. The cups should be fairly full to encourage taller tops.
Sprinkle the tops with coarse sugar.
Bake at 425°F for 5 minutes, then without opening the oven door, reduce the temperature to 375°F and continue baking for 13–17 minutes.
Muffins are done when the tops are golden, centers spring back lightly, and a toothpick inserted into the muffin portion comes out with moist crumbs but no raw batter.
Cool in the pan for 5–10 minutes, then transfer to a wire rack.
Nutrition per serving
245
Calories
5g
Protein
32g
Carbs
11g
Fat
Chef's Notes & Storage
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