Blueberry Muffins

Is there any muffin recipe better than blueberry? The best part of this recipe is that they’re super easy to make, even with a lemon zest and turbinado sugar topping. It gives just the perfect crisp topping for a delicious blueberry muffin recipe!

INGREDIENTS

- 2 large eggs

- 1 cup white granulated sugar

- 1 cup sour cream

- 1/4 cup whole milk

- 1 tsp vanilla extract

- 1/4 tsp almond extract

- 4 tbsp unsalted butter, melted

- 2 cups all-purpose flour

- 1 tbsp baking powder

- 1/2 tsp kosher salt

- 1 1/2 cups blueberries (fresh or frozen)

- 1/4 cup turbinado sugar

- 1 tsp lemon zest

INSTRUCTIONS

- Preheat the oven to 350°F. Grease a 12-cup muffin tin and set it aside.

- In a large bowl, whisk the eggs and sugar until they are thick and pale in color, 3-4 minutes. Add the sour cream, milk, vanilla extract, almond extract, and melted butter. Whisk to combine.

- Add the flour, baking powder, and salt. Using a spatula, fold until mostly combined, then add 1 1/4 cup of the blueberries. Finish folding to incorporate the blueberries. Divide the batter evenly between the muffin tins and top with the remaining blueberries, about 2-3 blueberries per muffin.

- In a small bowl, mix the turbinado sugar and lemon zest. Sprinkle evenly over the prepared muffins.

- Bake the muffins in the preheated 350°F oven until the muffins are golden brown and a skewer inserted in the middle comes out clean, 25-30 minutes. Cool in the pan for 10 minutes, then remove and finish cooling on a rack.