Lemon Blueberry Muffins
- 3 cups, plus 1 tablespoon flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 2 eggs
- 1 1/2 tablespoons fresh lemon zest
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups sour cream
- 1 cup blueberries
In a mixing bowl, combine 3 cups flour, baking powder, and salt, and whisk until thoroughly combined.
In another large mixing bowl, whisk together the sugar, eggs, lemon zest, and melted butter.
Divide the batter evenly into each cup in the prepared muffin tin.
Bake for 25 to 30 minutes, or until a tester comes out clean.
Recipe courtesy of Kelsey Nixon