I love the combination of blueberries and lemon, and thought I’d add some lemon zest to this great recipe I found through the Barefoot Contessa. It makes for a nice change to your regular hum-drum blueberry muffin. Hope you enjoy them as much as I do!

Blueberry Lemon Muffins

INGREDIENTS

1. 1 1/2 cup butter
   

2. 1 1/2 cup sugar
   

3. 3 eggs
   

4. 1 1/2 tsp real vanilla extract
   

5. 1 cup sour cream
   

6. 1/4 cup milk
   

7. 2 1/2 cup flour
   

8. 2 tsp baking powder
   

9. 1/2 tsp baking soda
   

10. 1/2 tsp salt
    

11. 1 tbsp grated lemon zest
    

12. 1 cup fresh blueberries
    

DIRECTIONS

1. Preheat your oven to 350.
   

2. Beat in a mixer the butter, sugar and eggs together on low speed.
   

3. Add the wet ingredients.
   

4. Sift in dry ingredients and mix with a wooden spoon.
   

5. Stir in blueberries and lemon zest, do not over mix.
   

6. Spoon mixture into muffin pan lined with one or two muffin cups.
   

7. Bake for 25-30 minutes.
   

Makes 1 dozen muffins (depending on the size of your muffin tin)

Tip: If you don’t have any sour cream, plain yogurt is a great substitute.

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