Mackinac Lemon-Blueberry Muffins

Name: Mackinac Lemon-Blueberry Muffins
Yield: Makes 12 muffins
Ingredients: 1 1/2 cups (10 1/2 ounces), sugar; 5 teaspoons, grated lemon zest (2 lemons); 2 1/2 cups (12 1/2 ounces), all-purpose flour; 4 teaspoons, baking powder; 3/4 teaspoon, salt; 1 1/2 cups, sour cream; 7 tablespoons, unsalted butter, melted; 2 , large eggs; 7 1/2 ounces (1 1/2 cups), frozen blueberries

98 comments

Appears in Cook's Country August/September 2017

Desserts or Baked Goods

Fruit

Quick Breads

We baked more than 300 muffins before we found the perfect balance of sweet and tart.

SERVESMakes 12 muffins

TIME1 hour

WHY THIS RECIPE WORKS

We were after big, bold lemon-blueberry muffins. A tablespoon of lemon zest in the batter added plenty of vibrant citrus flavor. Sour cream made the muffins’ crumb more tender and enhanced the lemon tang. Rather than dipping each muffin in ...

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