Blueberry Lemon Explosion Muffins
Hello blueberry, hello lemon.
These muffins have become a go-to in our house, and not just because they’re blueberry and lemon (which is about the most perfect combination ever). These muffins are also fantastic because they don’t have a lot of sugar or oil in them. You can also substitute the sour cream and cottage cheese out for ricotta with wonderful results. These little puffs of joy are moist, fluffy, and sweet enough to satisfy for breakfast, snack time, or any time you’re looking for a delicious treat.
Ingredients
12-16 muffin liners (12 jumbo, 16 regular)
3 1/4 cups of flour
4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/3 cups of sugar
2 eggs
1/2 cup of melted butter
1 1/4 cups of milk
1/2 cup of sour cream
1/2 cup of cottage cheese
1/2 tsp of vanilla extract
1 zested lemon
2 cups frozen blueberries
Directions
Preheat the oven to 350F. Line 12- 16 muffin cups with paper liners (depending on how large a muffin you prefer).
In a large bowl mix together 3 1/4 cups of flour, 4 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
In a separate bowl (or stand mixer) combine 1 1/3 cups of sugar, 2 eggs, and 1/2 cup of melted butter until blended together.
Next, add in 1 1/4 cups of milk, 1/2 cup of sour cream, 1/2 cup of cottage cheese, 1/2 tsp of vanilla extract and 1 zested lemon in a large bowl. Beat on low speed until blended and then add in the flour mixture until batter is moistened and smooth.
Fold in 2 cups of frozen blueberries just until combined. You want to create a marble effect with overturning the batter and turning it purple.
Fill muffin cups 3/4 full of batter then top each cup with 3 or 4 blueberries.
Bake until golden brown, about 35 minutes. Let cool for 10 minutes.
Serve and enjoy!
