Blueberry Muffin

2 1/4 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

2 tsp. vanilla extract

1/2 cup sour cream or plain yogurt ( we used plain greek)

1 tsp lemon or orange zest (optional)

1 1/2 cups blueberries, fresh or frozen 1 tbsp flour

Raw, turbinado or coarse sugar, for sprinkling

1

Preheat oven to 375° F. and line muffin tins with paper liners.

2

Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.

3

In a large bowl, or in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. (Make sure not to under-beat the butter and sugar. It should take 2 to 3 minutes of beating to make it light and fluffy.)

4

Scrape down the sides of the bowl and beat in one egg at a time, making sure you beat each one in thoroughly. Add in the vanilla and sour cream or yogurt and mix well.

5

Add the dry ingredients and mix just until the batter is smooth. Batter will be thick.

6

Add 1 tbsp of flour to the berries and fold in the blueberries by hand.

7

At this point you can either tightly cover the batter and refrigerate for up to one week (and bake as desired) or move right on to baking now.

8

Scoop a heaping 1/4 cup of batter into each muffin cup and sprinkle generously with turbinado or coarse sugar.

9

Bake for 18-24 minutes or until they’re golden brown and a toothpick or cake tester inserted into the centre of a muffin comes out clean. Allow to cool slightly before serving!