Lemon Blueberry Muffins

We spent last Sunday preparing the house for the unwelcome arrival of Irma.  We cleared off all three porches and basically turned our basement into an indoor patio - complete with lanterns, furniture, ferns and lawn chairs.  (Thank goodness for unfinished basements!)  

Since last Sunday morning was anything BUT peaceful and quiet, I've decided to make up for it this week with a special treat.  

Blueberry muffins are one of my family's very favorite breakfast treats.  I absolutely love how easy these are to put together and my family loves that I don't have to turn on the mixer OR the food processor to prepare them.  Apparently they don't really appreciate waking up to the soothing sounds of my kitchen appliances.  ;)

Lemon Blueberry Muffins
1 1/2 cups sugar
lemon zest from 2 lemons
2 1/2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sour cream
7 Tablespoons butter, melted
2 eggs
1 1/2 cups frozen blueberries
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Combine 1/4 cup sugar and 2 teaspoons lemon zest.  

Whisk together flour, baking powder and salt. 

Whisk together sour cream, 5 Tablespoons butter, eggs, 1 1/4 cups sugar and remaining lemon zest. 

Fold dry ingredients into wet with rubber spatula.  

Fold in blueberries.  

Divide batter between 12 greased baking cups. Brush tops with remaining butter. Sprinkle with lemon sugar. 

Bake 20-25 minutes at 400.  

These muffins were a huge hit.  They were gobbled up almost immediately.  

The second time that I made these muffins I got to the point in the recipe where I was ready to add the blueberries when I realized I had NO blueberries.  Uuuggg.  So my options were to (a) make a trip to the store in my pajamas, (b) scrap the whole idea of muffins and throw away the batter or (c) find something to substitute for the blueberries.  I made a quick dig through the freezer and found a half  bag of frozen raspberries.  Eureka!! Lemon Raspberry Muffins for the win. 

​Ciao!

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