Lemon-Blueberry Cream Muffins

These muffins say Good Morning to me.  They are so light, bright and fresh.  Everything that I yearn for in a good morning.  And, you know how I am about lemons-and if you don't, then you will.  If I can find a way to work them into my baking or cooking for that matter, you can guarantee to find them.  The lemon is not overpowering.  But, rather a nice compliment to the slightly bitter blueberries.  And since you have two tart main components in these muffins, the little sprinkle of sugar on top is a must.  It sweetens everything up.  Pulling it all together, making it all work.  So, in my long roundabout way, they are just delicious.


2 eggs
1 cup of sugar
1/2 cup of canola oil
zest and juice from 1 large lemon
2 cups of all-purpose flour
1/2 tsp. of salt
1/2 tsp. of baking soda
1 tsp. of baking powder
1 cup of sour cream
1 cup of fresh blueberries
1 T. of sugar for sprinkling

-Preheat oven to 350* and grease the entire muffin pan (always just in case they rise over the cups). Whisk the eggs, while adding in the sugar a little at a time in a large mixing bowl.  Pour in the oil and lemon juice and zest-whisking well.  In a medium mixing bowl, stir together the flour, salt, baking soda and baking powder.  Mix small amounts of the dry mixture into the egg mixture, alternating with spoonfuls at a time of the sour cream; stir well before adding the next amount.  Gently fold in the blueberries. Spoon the batter into your prepared muffin pan; sprinkle the tops with a dash of sugar over each.  Bake for 20-24 minutes or until inserted toothpick comes out clean (you just want the edges to be a light brown-golden color-so that stays nice and moist).   Makes 16 muffins.  Enjoy!