I made these yesterday morning and since they were practically devoured, I thought they deserved to be shared. Next week I'll make them up using cranberries!
Blueberry Muffins
1/2 c sugar
1/4 c butter, softened
1 c sour cream
1 egg
1 Tbsp lemon juice
1 tsp freshly grated lemon peel
1 1/2 c flour
1 tsp baking soda
1 c fresh or frozen (do not thaw) blueberries
1 Tbsp sugar
1 tsp freshly grated lemon peel
*Preheat oven to 375°. Place paper baking cups into muffin tins. Set aside,
Combine 1/2 cup sugar and 1/4 cup of butter in large bowl. Beat at medium speed, scraping bowl often until creamy. Add sour cream, egg, lemon juice, and 1 tsp lemon peel. Continue beating until well mixed.
Add 1 1/2 c flour and 1 tsp baking soda to sour cream mixture until just moistened. Over mixing will cause them to loose their fluffiness and we all know that fluffy muffins are better! Gently stir in blueberries. Spoon batter into muffin cups.
Combine 1 Tbsp of sugar and 1 tsp of lemon peel in small bowl. Sprinkle over each muffin and pop into the oven. Bake for 20-25 minutes or until lightly browned.
We're having another round of crazy, hot weather and my baking has pretty much dwindled down to nothing, but I braved the pre-dawn hours and turned on the oven to make these. It was worth it!
1 comment:
Yum. Blueberry muffins always hit the spot, don't they? I have a family buttermilk recipe that we love here. :-)You've inspired me, I think I might have to make it.
Post a Comment