¾cup(150 g) granulated sugar,, plus additional for sprinkling on top
1 ½teaspoonslemon zest
½cup(113 g or 1 stick) unsalted butter,, melted and slightly cooled
½cupsour cream (or yogurt),, room temperature
¼cupmilk, room temperature
2large eggs,, room temperature
1teaspoonpure vanilla extract
1 ½cupsblueberries (fresh or frozen)
Preheat oven to 400° F. Line a standard muffin tin with paper liners. Set aside.
In a large bowl, whisk together flour, baking powder and salt. Toss fresh blueberries in a stir a few times so they are coated with flour (see notes for frozen blueberries). Set aside.
In a medium bowl, combine sugar and lemon zest. Rub lemon zest and sugar between finger tips to increase lemon flavor.
Pour melted butter over the sugar and lemon zest. Whisk vigorously (about 1 minute). Add eggs and mix until combined. Add sour cream, milk and vanilla. Whisk again until all ingredients are thoroughly incorporated.
Pour wet ingredients over dry ingredients. Stir just until combined making sure to scrape the bottom of the bowl.
Scoop batter into prepared muffin tin (I like to use an ice cream scoop for this). Fill until about 3/4 quarters full. Batter should distribute evenly among a dozen liners. Generously sprinkle additional sugar on top.
Bake muffins at 400° F for 18 to 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Blueberries will be juicy and bubbly! Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool a 5 to 10 more minutes before consuming.
Fresh or frozen blueberries: You can use either fresh or frozen blueberries for this recipe. If using frozen, wait until the last minute to remove them from the freezer and tossing in the flour mixture. This will help prevent the blueberries from bleeding purple juices in the batter.Storing blueberry muffins: Store muffins in an airtight container at room temperature for up to 3 days.Freezing blueberry muffins: Let muffins cool completely. Individually wrap them in plastic wrap and place them in a freezer safe bag. Freeze for up to 3 months. Defrost in the refrigerator before reheating in the oven at 300 F for 10 minutes or until warm.High altitude adjustments (5,280 ft or 1609 m): Decrease baking powder to 3/4 teaspoon. Decrease sugar by 1 tablespoon.Suggested tools: