Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract
  • zest of 1 whole lemon
  • 1 cup fresh blueberries

Instruction

  • Preheat oven to 375.
  • Line a muffin tin with paper liners or grease muffin tin with nonstick cooking spray; set aside.
  • Sift together flour, baking powder, baking soda, and salt.
  • Mix in brown sugar; set aside.
  • In a separate, large mixing bowl beat the eggs until fluffy, about 1 minute or so.
  • Add sour cream and vanilla and continue to beat until thoroughly combined.
  • Stir in lemon zest.
  • Slowly whisk in half of the dry ingredients to the sour cream mixture.
  • Whisk in the rest, and continue to whisk/mix until well incorporated. Batter will be thick.
  • Gently fold in the blueberries.
  • Divide batter evenly among the prepared muffin cups.
  • Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool on rack.
  • Serve.