cinderellasapron 
Today we are making my new Summer obsession- Lemon Blueberry Muffins! I’ve made them 3 times already, and probably will again. They are so light and tender, full of juicy tart blueberries, zesty lemon, drizzled with butter, and topped with the crunchiest sugar zest mixture.
Lemon Blueberry Muffins
Credit: cinderellasapron.com
Ingredients
- 1 and 1/2 cups sugar, divided
- 2 lemons, zested (about 4 tsp)
- 2 and 1/2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 and 1/2 cups sour cream
- 6 Tablespoons melted butter, plus 2 Tablespoons for the tops
- 2 large eggs
- 1 and 1/2 cups fresh or frozen blueberries
Directions
- Preheat the oven to 400 degrees F. Spray muffin tin and use liners, if desired. 2. Combine 1/4 cup of the sugar and half the zest (about 2 tsp) in a small bowl, set aside. 3. In a large bowl, combine the flour, baking powder, remaining 1 and 1/4 cup sugar, and salt. 4. In another bowl, combine the sour cream, melted butter, and eggs. 5. Combine the wet and dry ingredients, folding gently to combine. 6. Fold in the remaining zest and blueberries. 7. Use a 1/3 cup scoop to divide the batter amongst the muffin tins. 8. Brush the tops with the remaining 2 Tbsp. melted butter, and sprinkle with zesty sugar. 9. Bake 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. 10. Let cool in the pan for 10 minutes before placing on a wire rack.
