Blueberry Muffins

Ingredients

• 2 1/2 cups of all-purpose flour, plus 1 tablespoon for dusting the blueberries
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons butter , melted
• 1 cup sugar
• 2 large eggs
• 1 1/2 cup plain sour cream
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 1/2 cups blueberries, fresh or frozen

Directions

1. Set your oven to 400 degrees F and position a rack in the lower middle. Line each cup of a standard 12-well muffin pan with a paper liner, or coat the cups with vegetable oil or butter if you are baking without liners.
2. Put the blueberries in a bowl, scatter 1 tablespoon of flour over the top, and turn them gently until they are lightly coated. This little dusting helps the berries stay put in the batter while the muffins bake.
3. In a mixing bowl, whisk the flour, baking soda, baking powder, and salt until they are evenly combined.
4. In a large mixing bowl, combine the sour cream, sugar, eggs, milk, melted butter, lemon zest, and vanilla. Whisk until the mixture looks smooth.
5. Add the dry mixture to the wet mixture a third at a time, stirring only until each addition disappears into the batter. Be gentle here, because muffins do not reward enthusiasm. Fold in the blueberries carefully.
6. Divide the batter evenly among the muffin cups. The cups will be filled quite high if you are using all the batter for 12 muffins, and that is okay; they should stay where they belong. If you have extra batter, begin filling another tin.
7. Bake the muffins at 400 degrees F until the tops are golden brown, about 20 minutes. If they are browning too quickly, cover them loosely with foil. Check the centers with a bamboo skewer to be sure they are baked through.
8. Leave the muffins in the pan for 2 to 3 minutes, then lift them out. Let them cool for another 10 minutes before eating.