1. Preheat the oven to 350F (180C).

2. In a large bowl combine your butter and Redpath Golden Yellow Sugar. Cream together with a handheld electric mixer for 3 minutes. You want the butter to be light and fluffy and the sugar to be evenly distributed without any large pieces still visible.

3. Add the lemon zest to the mixture along with the eggs and cream with the mixer for about 2 minutes, making sure the mixture is light and fluffy, scraping down the sides of the bowl as you go, with a rubber spatula.

4. Add the sour cream to the wet mixture and give it a quick mix just to incorporate.

5. In a separate bowl combine the flour, baking soda and salt. Give it a quick mix with a fork to mix the dry ingredients together.

6. Add the dry ingredients to the wet ingredients and mix the two together by hand with a spatula. Stop when you have a little bit of flour still visible, this prevents over mixing and allows you to have a light, fluffy muffin.

7. Drop the blueberries into the dough and gently fold them in, mixing just until they are evenly distributed, and you no longer see any flour.

8. Place muffin liners into a 12 count muffin pan and begin filling them approximately  ¾  of the way full. If you have any batter left after filling the liners distribute the remaining batter amongst the pan. This batter rises up, not out, so spilling over won’t be a concern.

9. Once the batter is distributed sprinkle the tops of the muffins liberally with the poppy seeds.

10. Place the muffin pan into the oven and allow them to bake for 25 to 30 minutes, until the muffins bounce back when touched or a toothpick inserted comes out free of crumbs.

11. Remove the muffins from the oven and turn them out immediately, allowing them to cool on a resting rack before enjoying them with fresh preserves and a touch of butter.