Blueberry Muffins

• Servings: 9
• Notes: Butter can be cold. Berries can be frozen & don’t need to thaw.

Ingredients

• Unsalted butter - 5 TBSPs
• Sugar - 1/2 cup
• Lemon zest - from 1/2 lemon
• Sour cream - 3/4 cup
• Egg - 1 large
• Baking powder - 1.5 tsps
• Baking soda - 1/4 tsps
• Sea salt - 1/4 tsps
• Flour - 1.5 cups
• Blueberries (fresh or frozen) - 1.5 cups
• Turbinado sugar - 3 TBSPs

Instructions

1. Heat oven to 375°. Line a muffin tin with 9 paper liners.
2. Melt butter in the bottom of a large bowl and whisk sugar, zest, sour cream and egg until smooth.
3. Whisk in baking powder, baking soda and salt until fully combined.
4. Lightly fold in flour and berries. Batter will be very thick.
5. Divide between prepared muffin cups and sprinkle each with 1 tsps turbinado sugar.
6. Bake 25-30 minutes, until tops are golden and a toothpick comes out clean. Let cool in pan for 10 minutes.