lemon blueberry muffins

Ingredients

1/2 cup (113 grams) unsalted butter melted and cooled

2 cups (250 grams) unbleached all-purpose flour plus 1 tablespoon for the blueberries

2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon kosher salt

3/4 cup (150 grams) granulated sugar

2 large (100 grams) eggs room temperature

3/4 cup (181 grams) full-fat sour cream room temperature

3 tablespoons (45 ml) lemon juice

1 teaspoon pure vanilla extract

1-1/2 cups (222 grams) blueberries, frozen

2-3 tablespoons coarse sugar

Lemon Glaze (Optional)

1 cup (120 grams) sifted powdered sugar

3-5 teaspoons lemon juice

Instructions

1. Preheat the oven to 425°F.

2. Melt the butter over medium-low heat and let it cool until it is barely warm.

3. Wisk the flour, baking powder, baking soda, and salt in a bowl to combine.

4. Mix together the sugar and lemon juice in a large bowl.

5. Add the eggs to the sugar and whisk for about 1 minute. Whisk in the cool melted 6. butter. Next whisk in the sour cream, and vanilla extract.

7. Gently fold in the dry ingredients mixing until no streaks of flour remain. (the batter should be lumpy)

8. Toss the frozen blueberries with 1 tablespoon of flour until all the berries are coated. Fold the berries into the muffin batter until they’re well distributed.

9. Divide the batter evenly among the 12 muffin cups. Sprinkle about 1/2 teaspoon of coarse sugar over each muffin.

10. Bake the muffins at 425°F for 5 minutes, and then, without opening the oven door, reduce the temperature to 350°F. Bake for another 20-22 minutes.

11. Cool the muffins in the pan for 5 minutes, then move them to a cooling rack.

Make the Lemon Glaze (Optional)

1. Mix the powdered sugar with 3 teaspoons of lemon juice and stir. The glaze will be very thick. Add the remaining lemon 1/2 teaspoon at a time, stirring after each addition, until the desired thickness is reached.

2. Drizzle the lemon glaze over the cooled muffins.