2 tablespoons lemon juice. Fill greased or paper lined muffin cups three fourths full. Stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups three fourths full. Add the zest and juice of one lemon and sour cream and mix well.
In a large bowl beat the butter and sugar with an electric mixer until light and creamy about a minute. Fold in chocolate chips. Add salt baking powder and flour and mix until. In a separate bowl mix sour cream sugar melted butter eggs lemon juice and vanilla until well combined. Ingredients 3 cups all purpose flour 4 teaspoons baking powder 1 teaspoon baking soda teaspoon salt 1 cups white sugar 1 cups milk 1 cup sour cream cup melted butter 2 large eggs 1 tablespoon lemon zest 1 cups frozen blueberries.
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1 teaspoon baking powder. In another bowl combine the eggs sour cream butter lemon zest and juice. Stir in the butter 1 4 cup lemon juice and zest and juice of lemon. Directions prep your muffin pan with a little non stick spray and preheat the oven to 375 f. Pour wet mixture into the dry ingredients and mix well until no dry patches of flour remain in the batter.
Next beat in the lemon extract eggs salt and baking soda. 8 ounces sour cream. Grease the muffin cups or line with paper liners. Preheat your oven to 400 degrees f. In a large mixing bowl combine the flour sugar baking powder baking soda salt and lemon zest.
3 4 teaspoon baking soda. 1 3 4 cups all purpose flour 8 ounces 3 4 cup granulated sugar. In a large bowl combine the flour sugar baking soda and salt. For the streusel topping. Thoroughly mix all the dry ingredients in a large bowl.
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Use a whisk to break. 1 teaspoon baking powder. Sift together 2 cups of flour baking soda and salt into a mixing bowl. In a large bowl beat the butter and sugar with an electric mixer until light and creamy about a minute. In a lined or well greased muffin pan fill cups about full with batter.
Thoroughly mix all the dry ingredients in a large bowl. 2 tablespoons lemon juice.
