top of page
Blueberry Muffin

Blueberry Muffins

Ingredients

  • 1 1/2 sticks unsalted butter, room temperature

  • 1 1/2 cups granulated sugar

  • 3 extra large eggs, room temperature

  • 1 1/2 teaspoons vanilla extract

  • 1 cup sour cream

  • 1/4 cup milk

  • 2 1/2 cups AP flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1 1/2 teaspoons lemon zest

  • 2 half pints fresh blueberries

Unknown-3.png

Directions

  1. Preheat oven to 350 degrees; place paper liners in muffin pans. 

  2. In mixer bowl, cream butter and sugar until light and fluffy, about 5 minutes.

  3. With mixer on low speed, add eggs one at a time, then add the vanilla, sour cream, lemon zest and milk. 

  4. In a separate bowl, sift together flour, baking powder, baking soda and salt.  With mixer on low speed add flour mixture to batter and beat until just mixed. 

  5. Fold in blueberries with a spatula making sure batter is completely mixed.  Scoop  batter into muffin tins filling each cup over top. 

  6. Bake 25-30 minutes until lightly browned on top and inserted toothpick comes out clean.  Let cool and wire rack.

Blueberry Muffin
bottom of page