From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Blueberry Lemon Muffins
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Instructions
1
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Preheat the oven to 400°F. First set aside 2 tablespoons of flour in a small bowl, then whisk together remaining flour, baking powder and salt in a medium size bowl and set aside.
2
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With an electric mixer beat eggs until light and fluffy, add in buttermilk and sour cream and mix thoroughly.
3
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Add in lemon juice, oil, melted butter, vanilla and lemon extract. Mix thoroughly.
4
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Add the dry ingredients gradually into the wet ingredients, mixing after each addition until well incorporated.
5
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Toss blueberries in 2 tablespoons of flour until coated.
6
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Fold in the blueberries until evenly distributed.
7
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Let the batter rest for 30 minutes, unrefrigerated, lightly covered if desired.
8
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After the batter has rested, place muffin wrappers in a muffin pan and fill ¾ of the way full with batter.
9
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Sprinkle the tops with sanding sugar if desired.
10
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Bake for 20-25 minutes or until light golden brown and a toothpick stuck in the center comes out clean.
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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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