2 Cups flour
2 tsp baking soda
1/4 tsp salt
1 cup sour cream
2 room temp eggs
1 cup sugar
8 Tbsp butter (1 stick), melted
zest of 1 lemon
1 tsp vanilla
1 pint blueberries
Preheat oven to 350F. In a mixing bowl add the flour, baking soda, salt. Set aside.
In a stand mixer add the eggs, whisk until smooth. Add the sugar and whisk until light and fluffy.
Drizzle in the melted butter and mix well. Add the lemon zest and vanilla.
Alternately add in the flour mixture and sour cream, beginning and ending with the flour. Fold in blueberries and add to lined muffin tin cups. Top generously with Turbinado sugar.
Bake for 25-27 minutes, turning halfway through the baking time. Let cook and remove gently from the pan.