Somedays you just want a muffin and I had one of those days. I just wanted a simple, tasty muffin. I wanted a little bit of special too (cue the drizzle on the muffin) and I wanted it to be a fresh, spring taste - lemon and blueberries - that just speaks 'spring'. I wanted to be sitting in an English garden enjoying my muffin, but.... (record scratch) that didn't happen - LOL. So, let's get to the critique on this muffin. It's from one of my favorites Smitten Kitchen. She calls it a perfect Blueberry Muffin and I think she's pretty bang on. For me, if a muffin has sour cream in it, you know it's going to be good. The texture and taste in this is really good. I added the drizzle for a bit more lemon taste, she just did a sprinkle of raw sugar - you choose. So, all in all, yes, it's a good, simple tasty muffin perfect for a spring day:)
Lemon Blueberry Muffin with a Lemon Drizzle
Melt in a large bowl
5 tbsp unsalted butter
Add in and mix together until smooth
1//2 c. sugar
zest from 1/2 a lemon
3/4 c. sour cream (yogurt works too)
1 large egg
Mix into the above
1 1/2 tsp. b. powder
1/4 tsp. b. soda
1/4 tsp. salt
Now gently add in (don't over mix)
1 1/2 c. flour
Carefully fold in
1 1/2 c. blueberries (I used frozen - do not defrost, but fresh will work too)
Spoon the batter (it's a thick batter) into a greased or paper lined muffin tin. (this makes about 9 muffins)
Bake at 375 for about 20 minutes (my oven runs hot, so check your muffins after 20 minutes - you may need longer)
Let cool. You can leave them like this or add a bit of lemon drizzle.
a generous 1/4 c. icing sugar
1 tbsp. lemon juice (you may need a bit more)
Mix together until the consistency is a good drizzling consistency adding in more lemon juice if needed.
Drizzle over the cooled muffins.