Blueberry Muffins
An easy basic recipe for a lovely blueberry muffin with an extra zing from the fresh lemon zest.
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup granulated sugar
- Zest of 1 lemon
- ½ cup unsalted butter melted and cooled
- 1 cup sour cream
- 2 cups fresh or frozen blueberries
Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon melted butter for brushing
Instructions
- Preheat oven to 350°F. Grease a 12-cup muffin tin.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a separate bowl, whisk the egg, sugar, and lemon zest until combined. Stir in melted butter and yogurt until smooth.
- Toss the blueberries in the dry ingredients. Add the wet ingredients to the dry and gently fold together. Don’t overmix.
- Spoon the batter into the muffin tin.
- Bake for 25-30 minutes until a toothpick comes out clean.
- For the topping, brush muffins with melted butter and sprinkle with cinnamon-sugar mixture while warm.
Nutrition
Calories: 260.2kcalCarbohydrates: 35.8gProtein: 3.2gFat: 12.1gSaturated Fat: 7gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 47.1mgSodium: 216.4mgPotassium: 55.2mgFiber: 0.6gSugar: 19.4gVitamin A: 378.5IUVitamin C: 0.2mgCalcium: 86.9mgIron: 1.2mg
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