BLUEBERRY LEMON SOUR CREAM MUFFINS

Don't these look good FTY readers? I made these delectable muffins on the weekend for my hubby (and daughter of course!) for a nice afternoon treat for Father's Day. My hubby came home after he went for a little shopping trip to the grocery store and had a huge smile on his face. He could smell the goodness of something baking in the air! Now I had to admit I don't bake as much as I would like since I'm busy with a toddler, but when I do bake I love baking something new. Something on my, "I definitely need to try this" list of recipes. I had this one bookmarked for a while now and surprisingly (to some) I got this recipe from a cooking magazine. I just added a bit of lemon zest and there I had the most perfect batch of homemade muffins. My hubby even admitted these were one of the best homemade muffins he has eaten in a long time. This one is a good one folks, definitely one of my favs! These are best eaten the day of. Make these muffins for someone you care about and you're sure to put a smile on their face too.

This post is dedicated to my wonderful husband Matt and to the most wonderful Father to our little girl. She is one lucky little lady :) Glad you enjoyed the muffins sweetie! xoxo

Adapted from the "berry cream muffins" recipe from Linda G. From the Taste of Home's: Prize Winning Recipes Magazine (Spring 2005).

Yields: about 24 muffins

Preheat the oven to 400 degrees F

Baking time: 20-25 minutes

Ingredients:
  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tsps baking powder
  • 1 tsp salt
  • 3 cups fresh or frozen blueberries (or raspberries)
  • zest of one lemon
  • 4 eggs, lightly beaten
  • 2 cups sour cream (5%)
  • 1 cup vegetable oil or extra virgin olive oil
  • 1 tsp pure vanilla extract

1. Preheat the oven to 400 F and line two muffin pans with paper muffin cups. Set aside for now.

2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Then gently stir in the blueberries and the lemon zest. Set aside.

3. In another bowl, combine the eggs, sour cream, oil and vanilla; mix well. Stir into the dry ingredients until the batter is just moistened. Fill in the paper-lined muffin cups two-thirds full.

4. Place it into the oven to bake for 20-25 minutes. Using a toothpick, poke the middle of the baked muffins and if it comes out clean then they are ready. Cool the muffins a bit before eating them.

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