These are jumbo sized, very moist Lemon Blueberry muffins that are delicious with a cup of your favorite beverage. They can be frozen and reheated.
Ingredients
⅔ cup sugar
1 large egg
1/3 cup sour cream
¼ cup vegetable oil
¼ cup applesauce
⅓ cup Plain, unsweetened Kefir
1 teaspoon vanilla extract
1 teaspoon freshly grated ginger root
2 large lemons, zested and juiced
1 1/2 cups +1 tablespoon all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 cup blueberries, fresh
Instructions
Preheat the oven to 375° and line 8 muffin cups with paper liners (I use jumbo foil muffin cups with paper liners).
In another bowl, blend together flour, baking powder, baking soda and salt.
Rinse the blueberries, drain then dust with 1 tablespoon flour. Set aside
In a bowl, mix sugar, egg, sour cream, oil, kefir, vanilla and lemon zest. Whisk until pale in color and slightly frothy. Mix in the lemon juice.
Mix the wet and dry ingredients until just combined. Gently fold in the blueberries. There may be a few lumps. Don’t try to mix until smooth.
Spoon batter into the muffin cups until almost full.
Bake for 30-35 minutes on an upper-middle rack in your oven, until a tester inserted into the center of a muffin comes out clean.
Let cool in foil muffin cups for 10 minutes, then remove foil, leaving the paper liner behind. Cool on a rack.
