The sour cream in this blueberry muffin recipe gives it a nice richness, and makes for a very tender muffin. Fresh blueberries are best, but if you have to use frozen blueberries be sure to drain them well, and toss in a little flour before adding to the batter.
Makes 16 muffins
Makes 16 muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup white granulated sugar
- 1 (1/2 cup) stick butter, softened
- finely grated zest from one lemon
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon lemon extract, optional
- 2 cups fresh blueberries
Preparation:
Preheat oven to 375 degrees F.
Sift together the flour, salt, baking powder, and baking soda into a bowl; reserve.
In a large mixing bowl, beat the sugar, butter, lemon zest, and vegetable oil until light and creamy. Beat in the eggs one at a time. Whisk in the sour cream, milk, and lemon extract.
Add half the dry ingredients, and stir until just barely combined. Add the remaining dry ingredients, along with the blueberries, and fold with a spatula until just combined.
Line your muffin tins with paper baking cups. Fill each to the top with batter. Bake 30 minutes to a beautiful golden brown. When cool enough to handle, remove muffins from the tins and serve.
Sift together the flour, salt, baking powder, and baking soda into a bowl; reserve.
In a large mixing bowl, beat the sugar, butter, lemon zest, and vegetable oil until light and creamy. Beat in the eggs one at a time. Whisk in the sour cream, milk, and lemon extract.
Add half the dry ingredients, and stir until just barely combined. Add the remaining dry ingredients, along with the blueberries, and fold with a spatula until just combined.
Line your muffin tins with paper baking cups. Fill each to the top with batter. Bake 30 minutes to a beautiful golden brown. When cool enough to handle, remove muffins from the tins and serve.