Blueberry Muffins
½ c. sugar
¼ c. butter, softened
1 c. sour cream
1 tsp. fresh grated lemon zest
2 Tbsp. lemon juice
1 large egg
1 c. fresh or frozen blueberries, thawed
1 ½ c. flour
1 tsp. baking soda
Topping:
1 Tbsp. sugar
½ tsp. lemon zest
Preheat oven to 375°. Combine sugar and butter in bowl. Beat until creamy. Add sour cream, lemon juice, lemon zest & egg. Beat until well mixed. In separate bowl, sift flour and baking soda. Add to sour cream mixture until combined. Gently stir in berries. Spoon evenly into muffin cups. For topping: combine sugar and zest. Sprinkle ¼ tsp. onto tops of batter. Bake 17-19 minutes or until toothpick comes out clean. (TIP: toss blueberries in flour before adding to batter, so berries don’t fall to bottom).
