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Lemon Blueberry Muffins Recipe

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This recipe for Lemon Blueberry Muffins, by , is from The Vis Sisters Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gayle Groen


1/2 cup sugar
1/4 cup butter (soft)
1 cup sour cream
2 T. lemon juice
1 tsp. grated lemon peel
1 egg
1 1/2 cups all purpose flour
1 tsp. baking soda
1 cup fresh or frozen blueberries (unthawed)
1 T. sugar
1/2 tsp. grated lemon peel

Heat oven to 375. Combine 1/2 cup sugar and butter in large bowl. Beat at medium speed until creamy. Add sour cream, lemon juice, lemon peel and egg. Beat until well mixed.
Combine flour and baking soda in medium bowl. Stir flour mixture into sour cream mixture by hand just until moistened. Gently stir in blueberries. Spoon into greased or paper-lined muffin pan.
Combine 1 tablespoon sugar and 1/2 teaspoon lemon peel in small bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake for 20-25 minutes or until lightly browned.




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