Blueberry crunchy muffins

Ingredients for 12 servings:

• 240 g flour
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs, room temperature
• 225 g sugar
• 115 g butter, melted
• 1 lemon(s), zest
• 1 tsp vanilla extract
• 240 ml sour cream, room temperature
• 200 g blueberries
• Sugar (Turbinado sugar) for sprinkling
• Fat and flour for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Preheat the oven to 180°C (top/bottom heat). Grease and flour a 12-cup muffin pan. In a mixing bowl, combine the flour, baking soda, and salt. Set the bowl aside. In a large mixing bowl, beat the eggs until light and fluffy, then stir in the sugar and beat until fluffy. Slowly add the butter and continue beating vigorously. Add the lemon zest and vanilla extract. While stirring, alternately add the flour mixture and the sour cream, beginning and ending with the flour mixture. The batter will be very stiff. Finally, stir in the well-washed and dried blueberries. Divide the batter evenly among the muffin pans, filling each one to the top. Sprinkle generously with turbinado sugar. Bake the muffins for 25 minutes, until golden brown. Rotate the muffin pan halfway through baking.