Name: Toaster-Oven Lemon-Blueberry Muffins
Total time: 1 h
Ingredients: ¾ cup (5¼ ounces/149 grams) sugar , divided; 2 teaspoons grated lemon zest , divided; 1¼ cups (6¼ ounces/177 grams) all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon table salt; ¾ cup sour cream; 3 tablespoons unsalted butter , melted, divided; 1 large egg; 3¾ ounces (106 grams/¾ cup) frozen blueberries

Why This Recipe Works

We wanted a recipe that produced the perfect number of muffins for eating fresh and warm right out of the toaster oven, with only a few left over for the next day. Scaling down to six muffins was easy enough, but the ubiquitous nature of blueberry muffins left us yearning for something a little more exciting. We found the addition of lemon zest in the batter contributed vibrant citrus flavor and enhanced the sweetness of the blueberries, while sour cream made the muffins’ crumb more tender and enhanced the lemon tang. We brushed the batter with butter and sprinkled lemon sugar over top before baking; the sugar gently caramelized into a sweet, crackling shell as the muffins baked.

Before You Begin

To prevent streaks of blue in the batter, leave the blueberries in the freezer until the last possible moment. Frozen blueberries make this a year-round recipe; fresh blueberries may be substituted, if desired. You will need a 6-cup muffin tin for the recipe.

Instructions

Adjust toaster oven rack to middle position and heat oven to 400 degrees. Generously spray 6-cup muffin tin, including top, with vegetable oil spray. Combine 2 tablespoons sugar and 1 teaspoon lemon zest in small bowl; set aside.

Whisk flour, baking powder, and salt together in bowl. Whisk sour cream, 2 tablespoons melted butter, egg, remaining 10 tablespoons sugar, and remaining 1 teaspoon lemon zest together in large bowl.

Using rubber spatula, fold flour mixture into sour cream mixture until just combined. Fold in blueberries until evenly distributed; do not overmix. Using greased ⅓-cup dry measuring cup or #12 portion scoop, divide batter equally among prepared muffin cups; evenly distribute any remaining batter between muffin cups. Brush batter with remaining 1 tablespoon melted butter and sprinkle with sugar-zest mixture (about 1 teaspoon per muffin cup).

Bake until muffins are golden brown and toothpick inserted in center comes out with few crumbs attached, 22 to 27 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Transfer muffins to rack and let cool slightly. Serve warm or at room temperature.