Fresh Picked Blueberry Muffins with Lemon and Sour Cream

Despite the rain and the cold and the generally miserable weather we've had this summer, blueberries are finally ripe and ready for picking.

Here's a glimpse of what I saw at Apple Hill Farm last week



And here's a glimpse of how those berries met their very timely demise





Lemon Blueberry Muffins

preheat oven to 375 degrees.

Line 12 muffin cups with paper liners.


2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar

1/2 stick butter, melted and cooled
1 egg, slightly beaten
1 cup sour cream
zest and juice of one lemon

1 1/2 cups fresh blueberries

Combine dry ingredients in medium sized bowl. Add butter, egg, sour cream and lemon and stir to combine. Leave a few lumps.

Gently fold in the blueberries.

Fill paper liners no more than half full.

Bake for 15-18 minutes, watching carefully.

Cool slightly before serving