Lemon Blueberry Muffins
Course: BreakfastDifficulty: MediumServings
12
servingsPrep time
20
minutesCooking time
25
minutesIngredients
2 cups all-purpose flour (reserve 1 Tbsp of the flour)
2 tsp baking powder
¾ teaspoon sea salt
2 ¼ cup fresh blueberries, rinsed and drained
½ cup butter, softened
1 cup granulated sugar
1 ½ teaspoons pure vanilla extract
½ Tbsp lemon juice, freshly squeezed
zest of one large lemon
2 large eggs, room temperature
1/4 cup sour cream
1/4 cup whole milk (or 2%)
6 tsp white standing sugar crystals
AOOC Lemon Fused Olive Oil
AOOC Wild Blueberry Balsamic (for extra flavor!)
Directions
- Adjust your oven rack to the center position. Preheat oven to 375.
Line a 12-muffin pan with paper liners. Drizzle cups with AOOC Lemon Olive Oil. - Add the flour to a medium mixing bowl (reserve 1 Tbsp of flour for later). Add the baking powder and salt to the bowl. Whisk these three ingredients together well then set bowl aside.
- Rinse and drain your blueberries. Pat gently with a paper towel to remove excess water.
- Add blueberries, drizzle of AOOC Blueberry Balsamic and reserved tablespoon of flour to a different bowl and toss until blueberries are well coated with flour. Set aside. (This step helps keep the blueberries from all falling to the bottom of your batter!!)
- Using the paddle attachment of your stand mixer, cream butter and sugar until light and fluffy- at least 2 minutes. Add vanilla, lemon juice and lemon zest to the bowl and mix.
- *Add egg one by one, mixing well after each addition!
- Begin adding 1/3 of the flour mixture to the wet ingredients. Mix on low speed until just combined. (Don’t over mix – it will create a dense batter!)
- Add sour cream and mix again. Add more flour and mix until incorporated. Add milk and mix again. Add remaining dry ingredients and blend until incorporated.
- Remove the mixing bowl from the stand mixer. With a rubber spatula, manually fold the floured blueberries into the batter.
- Divide batter evenly between the 12 muffin cups- filling all the way to the top.
- Sprinkle 1/2 teaspoon of white sanding sugar on top of each muffin.
- Bake for about 25 minutes or until the muffin crowns are light golden brown and a toothpick comes out clean. (allow muffins to cool completely while still in pan. Remove when cool.)
- Drizzle top with Blueberry Balsamic right before eating! Enjoy!
Notes
- To Freeze: make sure to cool completely, freeze in single layer, then place into freezer bag. Allow to defrost (about 2 hours) or microwave for 30-45 seconds and Enjoy!
- Muffins can be frozen for 2-3 months
