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I have been craving blueberry muffins recently and asked around for the best recipe. (It also gives me another excuse to use my cupcake/muffin tins which are my most used piece of equipment in my kitchen!) I came across this one from Joelen at What's Cookin' Chicago and they were delicious! I had to keep a few muffins for me and Lane and then shared the rest with Karen and Tully. When I make them again, I might add a little more sugar, or a sugared topping because I have a sweet tooth!
Lemon Blueberry Sour Cream Muffins
2 1/2 cups All Purpose Flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar (I will change to 1/2 c. next time)
1 egg
1/4 cup canola oil
1 and 1/2 cups sour cream
1 cup blueberries
zest of one large lemon
Preheat the oven to 400 degrees. In a medium bowl, sift together the flour, salt, and baking powder and set aside. In another bowl, beat the egg, sugar and oil together. Stir in the sour cream.
Make a well in the dry ingredients and mix in the wet ingredients until the batter coheres. The consistency should be closer to that of biscuit dough than batter. Be careful not to overmix.
Fold in blueberries and zest. Spoon into muffin tins that have been sprayed well with baking spray (Make sure the blueberries are well set in the batter or they will just bake to the pan.) Bake 20 to 25 minutes or until golden brown.
I have been craving blueberry muffins recently and asked around for the best recipe. (It also gives me another excuse to use my cupcake/muffin tins which are my most used piece of equipment in my kitchen!) I came across this one from Joelen at What's Cookin' Chicago and they were delicious! I had to keep a few muffins for me and Lane and then shared the rest with Karen and Tully. When I make them again, I might add a little more sugar, or a sugared topping because I have a sweet tooth!
Lemon Blueberry Sour Cream Muffins
2 1/2 cups All Purpose Flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar (I will change to 1/2 c. next time)
1 egg
1/4 cup canola oil
1 and 1/2 cups sour cream
1 cup blueberries
zest of one large lemon
Preheat the oven to 400 degrees. In a medium bowl, sift together the flour, salt, and baking powder and set aside. In another bowl, beat the egg, sugar and oil together. Stir in the sour cream.
Make a well in the dry ingredients and mix in the wet ingredients until the batter coheres. The consistency should be closer to that of biscuit dough than batter. Be careful not to overmix.
Fold in blueberries and zest. Spoon into muffin tins that have been sprayed well with baking spray (Make sure the blueberries are well set in the batter or they will just bake to the pan.) Bake 20 to 25 minutes or until golden brown.
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