Mile-high lemon blueberry muffins with crunchy, sugar kissed tops, and fluffy, berry studded centers.
Baking is a lovely sort of therapy. The even, precise measuring, the sweet aromas, the satisfying way a batter or dough comes together…
And when there are two plumbers upstairs, ticking away a bajillion dollars with every hour that passes, it’s the perfect time to escape to the kitchen, stick your head in the sand – well, flour, and sugar, and butter – and bake up some damn good lemon blueberry muffins.
- 1/2 cup unsalted butter, softened
- 1 cup organic cane sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- zest of one lemon
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 2 tsp baking powder
- 1/4 cup whole milk
- 1/4 cup whole milk sour cream