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lemon blueberry muffins high altitude
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High Altitude Lemon Blueberry Muffins

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

These High Altitude Lemon Blueberry Muffins are bursting with citrusy brightness, balanced by sweet pockets of fresh blueberries. A touch of sour cream keeps them extra moist, making each bite melt in your mouth. 
Prep Time30 minutes
Cook Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberry muffins, high altitude muffins, lemon blueberry
Yield: 12 muffins
Author: Rebekah S.

Equipment

  • large mixing bowl
  • Small bowl
  • Muffin tin standard size, 12 count
  • Zester
  • cookie scoop optional

Ingredients

  • 2 cups All purpose flour plus 2 tsp
  • ¾ cup White sugar
  • ½ tsp Salt
  • 2 tsp Baking powder
  • ¾ cup Sour Cream or plain yogurt
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • ½ cup Butter melted
  • ½ cup Lemon juice
  • 2 tbsp Lemon zest
  • 1½ cup Blueberries fresh

Instructions

  • WASH & DRY BLUEBERRIES – ensure the blueberries are dry
  • PREHEAT – preheat the oven to 425° F
  • PREPARE THE PAN - place paper liners in the muffin cups or spray with cooking spray
  • MIX THE BATTER – First add all the dry ingredients and lemon zest together and mix. Then add in the melted butter, vanilla extract, lemon juice, and sour cream. Mix until the batter is just combined.
  • ADD BLUEBERRIES -  in a small bowl add the blueberries and 2 tsp of flour. Toss the blueberries to coat completely in flour. Then gently fold the blueberries into the batter.
  • REST THE BATTER - let the batter sit for 20 minutes before baking
  • ADD BATTER TO PAN - gently scoop the batter into each muffin cup, fill the cups 3/4 way full.
  • BAKE - bake for 5 minutes at 425°F then decrease the temperature to 350° F for an additional 20-22 minutes.

Notes

MINI MUFFINS - Preheat the oven to 425° F. Place the mini muffins in the oven and decrease the temperature to 350°. Bake for 20-22 minutes. Bake time will depend on the size of your mini muffin pan.
STREUSEL TOPPING - add a crunch to the top of the muffins
  • 1 cup All Purpose Flour
  • 1/2 cup Brown Sugar
  • 1/3 cup Butter – melted
In a separate bowl combine the flour and brown sugar together. Then add in the melted butter. With a fork mix to create a crumbly texture and sprinkle streusel on top of the muffin batter. TIP: the crumbles should be pea size or smaller.
LEMON EXTRACT - use 3 teaspoons of lemon extract in place of the 2 tablespoons of lemon zest
LEMON GLAZE - Add extra lemon flavor to the top of the muffins with an easy lemon glaze:
  • 1 cup Powdered Sugar
  • 2-4 tbsp Lemon Juice – add the juice 1 tablespoon at a time until the right consistency is achieved for drizzling the icing