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LEMON BLUEBERRY MUFFINS

Ingredients

  • 1 1/2 C King Arthur Cake Flour
  • 1/2 tsp kosher salt
  • 2 tsp baking powder
  • 2/3 C sugar
  • zest of one lemon
  • juice of one lemon
  • 2 eggs
  • 2/3 C light sour cream
  • 1/3 C canola oil
  • 1 1/2 tsp vanilla
  • 1 C blueberries
  • flour for dusting blueberries
  • FOR THE TOPPING:
  • 1 C King Arthur Cake Flour
  • 1/2 C sugar
  • 6 TBLS butter, melted
  • 1 tsp ground cinnamon
  • 1/2 C blueberries
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I once made a lemon blueberry cake…as I recall, it was pretty amazing. I thought I would try a muffin recipe…why? Well…my Hubby keeps buying lemon blueberry muffins at our local grocery store…so basically…in my mind…he was challenging me. As I will say over and over again, I am not much of a baker…but what I do know is that when I bake, I love using cake flour for EVERYTHING! It is a serious game changer. Forget dense, heavy cakes. So…with a little trial and error…see I also have an issue with measuring…I got the recipe just right! I hope you love these lemon blueberry muffins as much as my Hubby does. He claims that he will never be able to eat any other!

Kudos to my Momma for making blueberry muffins for us growing up. I kind of stole her topping, but did add my own little touch! Oh, and I must say that sometimes my inspiration for creating a recipe comes from Amazon. How so, you may ask? I was just scrolling through Amazon and found these parchment muffin cups…how could I not add to cart? The rest is history. Click here to check them out! This recipe makes 6 large muffins.

Love blueberries? Check out this recipe for Blueberry Biscuits!

lemon blueberry muffins on a wooden platter

Heat oven to 375 degrees. Combine all of the ingredients for the topping, except the blueberries, in a bowl. Set aside. In a large bowl, whisk together the cake flour, kosher salt and baking powder. In a separate bowl, combine well, the sugar and lemon zest. Whisk in the eggs. Whisk in the lemon juice, sour cream, oil and vanilla.

Slowly, whisk the wet ingredients into the dry until combined. It’s ok to have a few lumps. Try not to overwork the batter. Lightly dust one cup of the blueberries with flour. This will help keep them from falling to the bottom of the muffin during baking. Fold the blueberries into the batter.

Place your muffin cups in a six well muffin tin. Spoon in the batter. You will use it all. Place the remaining half cup of blueberries on top of the batter. Sprinkle on the topping.

Place in oven. Test with toothpick after 20 minutes. Mine took about 25 minutes total. Try not to over bake. As soon as the toothpick comes out clean, and the topping has browned slightly, remove from oven. Allow to cool in pan or remove from pan and place on cooling rack. ENJOY!

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