I love blueberry muffins. I don’t know if it’s possible to love them too much but nevertheless, nothing beats homemade blueberry muffins – wouldn’t you agree? Last Thursday my baby boy, Eli, turned two years old. Because we had just returned from a week long trip days before his birthday, we decided not to have a birthday party. Instead, I made these yummy blueberry muffins for his birthday and stuck a candle in it.
What I love about blueberry muffins is the denser texture and how less sweet they are compared to cake. I used frozen blueberries and all the other ingredients I typically have on hand. I love spreading a little pat of butter on them before biting into it with bursts of sweetened berries to savor. This recipe also has a little bit of lemon zest and juice. The lemon flavor is subtle but enough to compliment the blueberries in the most delightful way. I also add a little bit of turbinado (raw sugar) on top of each muffin before baking for a nice little crunch. You could easily substitute white sugar crystals.
If you’re in the mood to bake some love for your family, may I suggest these blueberry muffins? Enjoy! [/donotprint]
- 1 cup of sugar
- 4 tablespoons butter, softened
- 2 tablespoons vegetable oil
- Zest of 1 lemon
- ½ cup sour cream
- 2 eggs
- Juice of 1 lemon
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1-1/2 cups fresh or frozen blueberries
- optional ¼ cup turbinado sugar/sugar crystals
- Preheat oven to 400 degrees F. In a medium mixing bowl, cream sugar, butter, oil, and lemon zest for 3 minutes until light in color and creamy on medium speed using a mixer. Add sour cream, eggs, lemon juice, and vanilla extract beating for 2 minutes. Add the flour, baking powder, and salt gently mixing everything for an additional minute until everything is fully incorporated, approximately 2 minutes. Batter will be nice and thick. Gently fold in the blueberries. Line a muffin tin with paper cups and pour batter ¾ full into each muffin cup. For prettier muffins, top each muffin with a sprinkle of turbinado sugar or sugar crystals. Bake for 12 minutes and then lower the oven temperature to 350 degrees F. Bake for an additional 12-15 minutes or until the center of the muffins springs back when touched.