Prize Winning Blueberry Muffins

Land O Lakes Friends & Family Summer Favorites, p. 11

½ cup sugar

¼ cup butter, softened

1 (8 ounce) carton (1 cup) light sour cream or dairy sour cream

2 tablespoons lemon juice

1 ½ teaspoons grated lemon peel

2 eggs

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 cup fresh or frozen blueberries (unthawed)

 

1 tablespoon sugar

½ teaspoon grated lemon peel

Heat oven to 375F. In large mixer bowl combine ½ cup sugar and butter. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Add light sour cream, lemon juice, 1 ½ teaspoons lemon peel and eggs. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). In medium bowl stir together flour and baking soda. By hand, stir flour mixture into light sour cream mixture just until moistened. Fold in blueberries. 

The blueberries I got at Target were friggin' HUGE.

Spoon into greased muffin pan. In small bowl stir together 1 tablespoon sugar and ½ teaspoon lemon peel. Sprinkle about ¼ teaspoon mixture on top of each muffin. Bake for 20 to 25 minutes or until lightly browned. Cool 5 minutes; remove from pan.

Served with rotisserie chicken and some Kessler's broccoli salad.

My Rating: 5/5 "These are the best blueberry muffins I've ever made by far. They're moist and they're sweet without making you grind your teeth. The lemon/blueberry combination is exquisite. I can't encourage you enough to make these."