Best Ever Blueberry Muffins

• 1 2/3 c flour, plus 1 tablespoon for dusting the blueberries
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp Diamond kosher salt
• 5 T butter, melted
• 2/3 c sugar
• 2  eggs
• 1 c sour cream (we like to mix 1/2 c Mexican crema with 1/2 c of sour cream for the ultimate taste experience)
• 1 T (tablespoon) milk
• 3/4 tsp vanilla
• 3/4 tsp lemon zest
• 1 c blueberries, fresh or frozen

Preheat oven to 400°F.  Generously grease 10-12 muffin cups or use muffin liners (note: muffin pans vary a little in size, so that’s why I’m giving you a range).

Place the blueberries in a bowl. Sprinkle 1 tablespoon of flour over them and gently toss to coat.

In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large mixing bowl, whisk together the sour cream, sugar, eggs, milk, melted butter, lemon zest, and vanilla until smooth.

Add the dry ingredients to the butter/sugar/egg mixture a third at a time and mix until just incorporated. Do not over mix!  Gently fold the blueberries into the mixture.

Distribute the batter equally among the cups. The cups should each be about 2/3 – 3/4 full.

Place the muffins in the oven and bake at 400°F until the muffins are golden brown, about 20-25 minutes. Test with a toothpick to make sure the centers of the muffins are done.

Let the muffins cool in the muffin pan for 2 to 3 minutes, then remove them from the pan. Let cool another 10 minutes before eating.  Once cooled, the muffins can be frozen and will still be great at a later date.