Sprinkling the tops of these muffins with sugar just before baking will give them an extra-crunchy texture.

2-1/4 cups plus 3 tablespoons all-purpose flour
1/4 cup sugar
1-1/2 tablespoons baking powder
1-1/2 teaspoons salt
2 large eggs, lightly beaten
3/4 cup sour cream
1/2 cup (1/2 stick) plus 1 tablespoon unsalted butter, melted
1/3 cup plus 3 tablespoons milk
3 tablespoons lemon juice
1-1/2 tablespoons lemon zest
1-1/2 cups fresh blueberries
3 teaspoons sugar (optional)

1 Make the batter: Preheat oven to 400°F Lightly coat a 12-cup muffin tin with vegetable-oil cooking spray. Set aside. In a large bowl, combine 2-1/4 cups flour, sugar, baking powder, and salt and set aside. In a medium bowl, whisk together eggs, sour cream, butter, milk, lemon juice, and zest. Using a fork, stir the egg mixture into the flour mixture until just combined. Do not overmix. In a small bowl, combine remaining 3 tablespoons flour and blueberries, toss to coat, and gently fold into batter.

2 Bake the muffins: Spoon 1/3 cup of batter into prepared muffin cups. Sprinkle sugar evenly over each filled muffin cup, if desired. Bake the muffins until the tops are golden-30 to 35 minutes. Cool 5 minutes on a wire rack. Loosen edges and turn the muffins out onto the rack to cool completely. Store in an airtight container for up to 4 days.

Nutrition information per muffin-protein: 4.7 g; fat: 13.2 g; carbohydrate: 29 g; fiber: 1.4 g: sodium: 476 mg; cholesterol: 66.6 mg; calories: 250.