Blueberry-Lemonade Muffins

Preheat oven to 400 F. Lightly grease 12-cup muffin tins. I used a little butter to grease the pan. Set aside.

In a large mixing bowl, combine flour, baking powder, salt and 1 cup sugar. Set aside.

In a medium mixing bowl, lightly beat the eggs with a fork or whisk. Add the sour cream, melted butter, lemon zest, and lemon juice. Blend well.

Make a well in the center of the dry ingredients and pour the wet ingredients in the well. Fold together just until the dry ingredients are moistened. Do not over-mix!

Add the blueberries and gently fold into the batter. Again, do not over-mix.

Spoon the batter into the muffin tin, filling each cup 3/4 full. Sprinkle the top of the muffins with remaining 1/4 cup white granulated sugar. Bake for 16-18 minutes until faintly golden brown on top and a toothpick inserted in center comes out clean. Then remove the pan from the oven and set it on a rack.

Cool muffins in the pan for 1 minute. Remove muffins from pan and continue to cool on the wire rack for another 10 minutes. Store in an airtight container in the refrigerator.

Recipe adapted from a Southern Living recipe posted on myrecipes.com.