Lemon-Blueberry Muffins (Mackinac Island)

Ingredients

• 1 1/2 cups sugar
• 5 teaspoons grated lemon zest (2 lemons)
• 2 1/2 cups flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups sour cream
• 7 tablespoons unsalted butter, melted
• 2 large eggs
• 7 1/2 ounces (1 1/2 cups) frozen blueberries

Directions

1. Preheat oven to 400 degrees. Spray a 12-cup muffin tin, including the top.
2. Combine 1/4 cup sugar and 2 teaspoons lemon zest in a small bowl; set aside.
3. Whisk flour, baking powder, and salt together in a bowl. Whisk sour cream, 5 tablespoons melted butter, eggs, remaining 1 1/4 cups sugar, and remaining 1 tablespoon lemon zest together in a large bowl.
4. Fold flour mixture into sour cream mixture until just combined. Fold in blueberries until just evenly distributed.
5. Using a greased 1/2 cup measure, portion batter among cups in prepared muffin tin. Brush with remaining 2 tablespoons melted butter and sprinkle with sugar-zest mixture, about 1 teaspoon per muffin cup.
6. Bake until muffins are golden brown and a toothpick inserted in the center comes out clean, 20-25 minutes.
7. Cool on wire rack 10 minutes, then transfer muffins to a rack and cool another 5 minutes. Serve warm.