Sour Cream Berry Muffins
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
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutesPT45M
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.
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
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutesPT45M
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.
