Lemon-Blueberry Muffins

Instructions

• 1Insert wire rack into position 4. Set oven to Bake, No Fan, 400°F, for 25 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
• 2Generously spray 6-cup muffin tin, including top, with vegetable oil spray.
• 3Combine 2 tablespoons sugar and 1 teaspoon lemon zest in bowl; set aside.
• 4Whisk flour, baking powder, and salt together in bowl.
• 5Whisk sour cream, 2 tablespoons melted butter, egg, remaining 10 tablespoons sugar, and remaining 1 teaspoon lemon zest together in large bowl.
• 6Using rubber spatula, fold flour mixture into sour cream mixture until just combined.
• 7Fold in blueberries until evenly distributed; do not overmix.
• 8Using greased 1/3-cup dry measuring cup or #12 portion scoop, divide batter equally among prepared muffin cups; evenly distribute any remaining batter between muffin cups.
• 9Brush batter with remaining 1 tablespoon melted butter and sprinkle with sugar-zest mixture (about 1 teaspoon per muffin cup).
• 10Once preheated, place muffins in oven and bake for 25 minutes. When Rotate Remind signals, rotate muffin tin and continue baking.
• 11The muffins should be golden brown, and toothpick inserted in center comes out with few crumbs attached. If not, bake a little longer.
• 12Let muffins cool in muffin tin on wire rack for 10 minutes. Transfer muffins to rack and let cool slightly.
• 13Serve warm or at room temperature.