Lemon Blueberry Muffins
LEMON BLUEBERRY MUFFINS
makes 6 large muffins or 12 regular size muffins
This is the exact kind of muffin I look for when I go to a cafe. It’s not too sweet, has great depth of flavor and texture thanks to the sour cream and buttermilk and that extra special something from the lemon.
Ingredients
2 large eggs + 2 yolks
1 cup (210g) sugar
1 cup (225g) full-fat sour cream
1/2 cup (150g) buttermilk
3/4 teaspoon (3g) vanilla extract
1/4 cup (50g) neutral oil
3 1/2 tablespoons (50g) butter (melted and cooled)
Zest of 1 lemon
3 cups (375g) all-purpose flour
1 1/2 teaspoons (8g) salt
1 slightly rounded tablespoon (12g) baking powder
rounded 1/2 teaspoon (4g) baking soda
1 1/2 cups (220g) fresh or frozen blueberries
sugar for sprinkling on top
Directions
Preheat oven to 350F. Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine.
Add wet ingredients to dry. Add blueberries and fold until just combined.
Add muffin liners, if desired, then grease or spray, and fill with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan.
Top each muffin with a sprinkle of sugar. Bake in preheated 350f/176c oven for 30-32min or until a skewer comes out clean then transfer muffins to cooling rack.
Tools
large 6 muffin tin or 12 regular size muffin tin ( I purchased my large muffin tin from amazon. Here’s the link
food scale