Blueberry Muffins

ingredients

3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, softened
1 cup granulated white sugar
2 large eggs
1/3 cup sour cream
1 cup less 1 Tbsp. milk
1 Tbsp. lemon juice (fresh-squeezed if you have it)
1 tsp. lemon zest
1 - 1 1/2 cups fresh or frozen blueberries (fresh blueberries are best in these muffins)
1 Tbsp. flour (for dusting blueberries if using defrosted frozen berries)

Coarse sugar (raw, demerara etc.) for sprinkling on top before baking or plain, white granulated sugar

method

Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375° F.

Measure out the 1 cup of milk. Add 1 Tbsp. lemon juice. Let stand at least 5 minutes.

Whisk together the flour, baking powder, baking soda, and salt and set aside.

In a large mixing bowl, cream butter and sugar together, beating until fluffy, about 3 minutes. Add eggs one at a time, beating until each one is well mixed in. Beat in the lemon zest and the sour cream.

Beat in one half of the dry ingredients until just mixed. Beat in one third of the soured milk. Beat in half of the remaining dry ingredients. Beat in a second third of the milk. Beat in the remaining dry ingredients and then the remaining milk. Again be careful to beat until just incorporated. Do not over beat. Gently fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with oil, butter or cooking spray or line with a paper liner. Distribute the muffin dough equally among the cups. Sprinkle coarse sugar over top of each muffin (can use plain white granulated sugar, if that's all you have on hand).

Bake until muffins are golden brown, about 25 to 30 minutes. Do be sure to test with a long toothpick to make sure the centres of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

Adapted from a Simply Recipes recipe