2Cupsblueberries can use frozen but make sure they are thawed and well drained
¼cupunsalted buttermelted and cooled
1Cupsour creamI used Mexican sour cream which is less thick; can use yogurt if preferred
1large eggrooom temperature
1large limezested and then juiced (should get ~ 2 tsp. zest)
¼Cupcrystallized gingerminced
Instructions
Set the oven to 400º F. Grease your muffin tins (or spray with nonstick cooking spray)
In a large bowl, whisk together flour, 2/3 cup sugar, baking powder, baking soda and salt. Add blueberries and toss to coat with the flour mixture. Set aside.
Melt butter (can do this in a microwave for 10 to 15 seconds) in a medium sized bowl. To the melted butter, add sour cream (or yogurt), slightly beaten egg, lime zest, lime juice and chopped ginger.
1/4 cup unsalted butter, 1 Cup sour cream, 1 large egg, 1 large lime, 1/4 Cup crystallized ginger
Make a well in the center of the large bowl with dry ingredients and add the sour cream mixture. Stir just to combine. --do not overmix. Spoon batter into muffin cups and sprinkle with the remaining 1 tablespoon sugar. The batter may be sticky.
Bake for 20 to 25 minutes, or until muffins spring back when gently pressed with fingertip.Cool muffins for 5 minutes in muffin tin on a wire rack. Remove muffins to rack and serve warm or cool
Notes
For a streusel topping: Just combine 1/2 cup of flour, 1/2 cup of sugar, 1/4 teaspoon of salt and 1/4 cup of melted unsalted Butter in a bowl and stir until the mixture is crumbly and well combined.For a sour cream topping: Mix 1 Cup of Sour Cream with 2/3 Cup of sugar. Spoon onto cooled muffins and decorate with blueberries and a slice of lime.