The cozy, comforting flavors of these fabulous muffins are almost as good as crawling back into bed for a snooze! But, stay awake so you can have more than one!!!
(makes 12 regular or 24 mini muffins)
Coconut* oil cooking spray
1&1/2 cups (10&1/2 oz.) sugar
5 t. grated lemon zest (2 lemons)
2&1/2 cups (12&1/2 oz.) all-purpose flour
4 t. baking powder
3/4 t. sea* salt
1&1/2 cups sour cream
7 T. unsalted Kerrygold* butter, melted
2 large eggs
7&1/2 oz. (1&1/2 cups) frozen or fresh blueberries
Adjust oven rack to middle position and heat oven to 400. Generously spray a 12 cup or 24 cup mini muffin tin with cooking spray. Combine 1/4 cup sugar and 2 t. lemon zest in a small bowl; set aside. Whisk flour, baking powder, and salt together in a bowl. Whisk sour cream, 5 T. melted butter, eggs, remaining sugar, and remaining lemon zest together in a large bowl. Using a rubber spatula, fold flour mixture into sour cream mixture until just combined. Fold in blueberries until just evenly distributed; do not overmix. Using greased 1/3 cup dry measuring cup or #12 portion scoop, portion batter among cups in prepared muffin tin; evenly distribute any remaining batter among cups. Brush batter with remaining melted butter and sprinkle with sugar-zest mixture,p about 1 t. per muffin cup. Bake until muffins are golden brown and toothpick inserted in center comes out with a few crumbs attached, 20-25 min., rotating tin halfway through baking. Let muffins cool in tin on wire rack for 10 min. Transfer muffins to rack and let cool for 5 min. Serve warm.
"We can speak to the Lord as a friend."
Happy Friday, Friends!!!!!!
Love,
Machete Milletti
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