BLUEBERRY SOUR CREAM MUFFINS WITH QUESO FRESCO

Ingredients

9 oz. granulated sugar

zest of 1 lemon

10 oz. all-purpose flour

2 tsp. baking powder

8 oz. blueberries

8 oz. V&V SUPREMO® Queso Fresco Cheese, coarsely crumbled

2 large eggs

12 oz. Supremo® Mexican Style Crema from V&V SUPREMO®

1 tsp. vanilla extract

6 oz. unsalted butter, melted

3 Tbsp. demerara sugar

Preheat oven to 375˚ F. Line muffin pan with liners. Add sugar and zest to a large bowl. Rub zest and sugar between your fingers until fragrant. Add flour and baking powder to bowl and whisk to combine.
Add blueberries and Queso Fresco to dry ingredients and gently stir until coated in flour.
Add eggs, sour cream and vanilla to a medium bowl. Whisk to combine.
Add sour cream mixture to dry ingredients and gently stir. Add butter and stir until all ingredients are moistened. Do not overmix.
Fill each muffin cup ¾ of the way with batter. Tap muffin tin on table a few times to settle the batter. Sprinkle demerara sugar on top of each muffin.
Bake muffins for 28-30 minutes, rotating pan halfway through, or until golden brown and a tester comes out clean when inserted in the center.
Allow muffins to cool in pan for 5 minutes then serve warm. Muffins can be cooled completely and stored in an airtight container for up to 3 days.

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