Mackinac Lemon-Blueberry Muffins
We baked more than 300 muffins before we found the perfect balance of sweet and tart.
Why This Recipe Works
We were after big, bold lemon-blueberry muffins. A tablespoon of lemon zest in the batter added plenty of vibrant citrus flavor. Sour cream made the muffins’ crumb more tender and enhanced the lemon tang. Rather than dipping each muffin in melted butter and sugar (as is done with the muffins made at the Hotel Iroquois, which inspired this recipe), we took an easier route: We brushed the batter with butter and sprinkled lemon sugar over top before baking. This sugar gently caramelized into a sweet, crunchy shell as the muffins baked.
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