Last week I went to a end of the summer party and couldn't decide what to bring the hostess. I thought about it for a while and came to the conclusion that a great gift would be something she could use the next morning. So, I decided to try my hand at a new blueberry muffin recipe. I stumbled upon this recipe via Foodess and knew it had to be good. Why? Because the amount of sour cream was sure to produce moist, delicious muffins. Let me tell you, this recipe did not disappoint. These muffins are so good that I ate 5 OF THEM straight out of the oven. I'm not exaggerating. If you're a muffin fan, you definitely need to give these a try.
Ingredients (I doubled this recipe):
- 2 cups flour
- ¾ cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup melted butter
- 1¼ cup sour cream
- 1 tsp vanilla extract
- 1 egg
- 2 tsp lemon zest
- ¼ cup lemon juice
- 1 cup blueberries (I used fresh but frozen would work too)
Preheat the oven to 375 degrees. Line a muffin tin. Whisk together flour, sugar, baking soda, baking powder and salt.
Zest your lemon and squeeze the juice.
In a separate bowl, stir together melted butter, sour cream, vanilla, egg, lemon zest and lemon juice.
These muffins are good the next day but best served warm straight out of the oven.