I haven’t done much baking this winter. Usually the cold weather triggers my desire to make hearty winter meals and baked goods. But this year, not so much.
This is my first bake of the year and it’s a yummy one. An easy afternoon bake, and perfect for breakfast or brunch.
I love anything made from the combination of lemons and blueberries. In my opinion, they are the perfect marriage of fruits.
Don’t be surprised, but the batter starts out rather thick and lumpy.
Real lemons are a key ingredient in this recipe since the juice and the zest are used in the batter, crumb topping, and the icing.
Another key step is to toss the blueberries in a tablespoon of flour. This prevents them from all sinking to the bottom of the batter.
The addition of sour cream finally makes the batter smooth and the addition of the blueberries makes it beautiful.
Fill the muffin tins 2/3 full with the batter, and generously sprinkle the crumb topping on each muffin. This recipe will make between 18-20 muffins depending on how full you fill the tins.
After a short bake of 16-18 minutes, out comes the most beautiful muffins I’ve ever made . . . and my new favorite.
Is your mouth watering yet?
I found this recipe at Michelle Verkade’s blog, ALatte Food, where you can find the printable recipe with complete instructions, along with a host of other enticing recipes.