Blueberry Muffins

Everyone has their fave, reliable blueberry muffin recipe - here’s mine! Perfect for when you’re craving that morning cafe classic.

INGREDIENTS

5 tablespoons unsalted butter (cold is totally fine)

1/2 cup sugar

Finely grated zest from 1/2 a lemon

3/4 cup sour cream

1 large egg 

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

 1 1/2 cups all-purpose flour

1 1/2 cups blueberries, fresh or frozen

3 tablespoons cane sugar

METHOD

Preheat your oven to 375°F

Line a muffin tin with 9 paper liners or give each cup a quick spray with nonstick spray. We want those muffins to slide right out when they're done.

Grab a large bowl and melt the butter in the microwave. Once melted, whisk in the sugar, lemon zest, sour cream, and crack in that egg. Give it a good whisk until everything is smooth and well combined.

Whisk in the baking powder, baking soda, and salt until they're fully incorporated into the batter.

Lightly fold in the all-purpose flour into the batter along with those blueberries. The batter will be thick.

Divide the batter evenly between the prepared muffin cups. It's all about that equal muffin distribution. Now, here comes the secret to a crunchy, golden top: sprinkle each muffin with 1 teaspoon of cane sugar.

Pop the muffin tin into the preheated oven and let them bake for 25 to 30 minutes. Take a deep breath and let the mouthwatering aroma fill your kitchen. You'll know they're ready when the tops turn a beautiful golden hue and a tester inserted into the center comes out clean (except for a little blueberry goo, of course).

Once the muffins are out of the oven, give them a few minutes to cool in the pan. After 10 minutes, transfer them onto a cooling rack to cool completely.

Enjoy besties! <3