Blueberry Lemon Muffins

Ingredients

serves makes 12 muffins, active time 20 minutes, total time 60 minutes

• 2 cups (10 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons (3/4 stick/3 ounces) unsalted butter, softened
• 1 cup (7 ounces) sugar, plus 1 tablespoon for sprinkling
• 1 large egg
• 1/2 cup (4 ounces) crème fraîche
• 2 tablespoons grated Meyer lemon zest
• 2 tablespoons Meyer lemon juice
• 2 cups (8 ounces) blueberries, rinsed and dried

Procedures

1. Position a rack in the center of the oven and heat the oven to 350°F. Coat the cups of a muffin tin with nonstick baking spray or brush generously with melted butter.
   
2. Sift together the flour, baking powder, and salt into a medium bowl.
   
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
   
4. Mix the egg, crème fraîche, lemon zest, and juice together in a small bowl with a fork or small whisk. Add to the creamed butter and mix until fully combined, about 2 minutes; the batter will appear a little lumpy. Add the dry ingredients in two batches, mixing well after each addition. Scrape down the sides and bottom of the bowl and the paddle attachment. Use a rubber spatula to fold in the blueberries to avoid crushing them.
   
5. Using an ice cream scoop or a large spoon, scoop about 1/3 cup batter into each muffin cup. Pick up the muffin tin and knock it firmly against the work surface a couple of times to level the batter and release any air pockets. Sprinkle the top of each muffin with 1/4 teaspoon sugar.
   
6. Bake for 13 minutes, then rotate the muffin tin and bake for an additional 13 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan on a cooling rack for 15 to 20 minutes before removing them.
   
7. Storing: The muffins can be stored for up to 2 days in an airtight container or frozen for up to 2 months in Ziploc freezer bags.