Blueberry Muffins

Ingredients

Dry

• 1 ¼ cup all-purpose flour

• ¼ cup cornmeal (optional but highly recommended for texture)

• ¾ cup sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ¾ tsp salt

• pinch of fresh ground nutmeg

  
  

Wet

• 2 eggs + 1 egg yolk

• 1 cup whole greek yogurt

• ½ cup sour cream

• 1 stick unsalted butter, melted

• Lemon zest from 1 whole lemon

• 2 teaspoons fresh lemon juice

• 2 teaspoons vanilla extract

Add-ins

• 1½–2 cups blueberries

  
  

Top

• raw sugar or coarse sugar

• extra blueberries

• (optional) light streusel

  
  

Instructions

1. Preheat oven to 425°F

   
   

2. Mix dry ingredients: Whisk all dry ingredients together in a large bowl. Gently stir in blueberries.

   
   

3. Mix wet ingredients: Melt butter, pour into a medium bowl and let cool slightly. Add the rest of the wet ingredients and whisk until creamy with no lumps.

   
   

4. Gently fold wet ingredients into dry ingredients until jut incorporated. Don't over mix.

   
   

5. Let batter rest for 15-20 minutes and prep muffin tin.

   
   

6. Spray muffin tins, or use muffin liners, or make fancy liners out of parchment paper (see link below). With parchment paper you can fill the cups all the way to the top of the tin to get that high domed bakery style look.

   
   

7. Top with coarse sugar or streusel if desired. Add a few extra blueberries and push into the tops.

   
   

8. Bake at 425 for 20 minutes, check and rotate and add another 10 minutes if needed.

Notes: Link for a video on how to make your own easy parchment paper tulip liners:

https://www.youtube.com/watch?v=LBohwCo4ZkU