Mackinac Lemon Blueberry Muffins

Mackinac Lemon Blueberry Muffins

From Cooks Country

This recipe is from Stacie and is a light blueberry muffin with a zip of lemon.  Actually, when we made them, I forgot to put the lemon zest in the muffin batter and they still had a nice lemon flavor with the lemon in the topping.

Topping: 

¼ cup sugar

2 t. lemon zest

Muffins:

2 ½ cups flour

4 t. baking powder

¾ t. salt

1 ½ cups sour cream

5 T. butter, melted

2 large eggs

1 ¼  cups sugar

1 T. grated lemon zest

1 ½ cups frozen blueberries

Heat oven to 400º.  Spray 12-cup muffin tin, including top, with baking spray.  Combine ¼ cup sugar and 2 t. lemon zest in small bowl; set aside.

Whisk flour, baking powder, and salt together.  Whisk sour cream, melted butter, eggs, sugar and lemon zest together in large bowl.

Using wooden spoon, fold flour mixture into sour cream mixture until just combined.  Fold in blueberries until evenly distributed; do not overmix.  Using greased 1/3-cup measuring cup or #12 scoop, portion batter in prepared muffin tin.  Brush batter with 2 T. melted butter and sprinkle with topping mixture.

Bake until muffins are golden brown 20 to 25 minutes, rotating muffin tin halfway through baking.  Remove from oven and let cool on wire rack for 10 minutes.  Serve warm.  Makes 16 to 18 muffins.

Hint: If using muffin cup papers, spray them with a bit of baking spray and the papers won’t stick to the muffin.