Blueberry Muffins

Hope everyone is reading this recipe and doing well. Right now we are in the midst of a very strange spring, the weather cannot decide if its warm or cold out, and some places in the states I saw it was snowing! Because of this strange weather, my allergies have been pretty horrendous for about 2 months, I am hoping that they get better soon without extreme heat.

Here is an easy recipe that is a cousin of my Sour Cream Coffee Muffins recipe, which is really easy and tastes so great with a cup of joe anytime. Just remember to use cake flour, it does make a difference!

Ingredients

1/2 stick of room temperature, unsalted butter (4 tablespoons)

2 tablespoons of oil

3/4 cup sifted cake flour

1/2 tsp salt

1 tsp vanilla extract

1 tsp baking powder

1/3 cup of white sugar

3 tablespoons of brown sugar (can be light or dark)

1/4 cup sour cream

2 eggs room temperature

1/2 zest of lemon

6 oz of fresh blueberries, (a little more than 1 cup) rinsed and dried

Turbinado Sugar

Turn on oven to 350F, line muffin pan with 9 cupcake liners.

Cream in stand mixer with paddle attachment, butter, oil, sugars, salt and lemon zest. This takes about 2 minutes, batter should be light. Add in eggs, one at a time, mix well before adding next egg. Add 1/2 of sour cream and vanilla, mix until incorporated, add in half of sifted flour and baking powder, add rest of sour cream, mix and then finally add in last of flour and baking powder. If you add all the dry ingredients at once, the batter will not incorporate as well. Fold the blueberries with a spatula VERY GENTLY. Scoop batter into liners, top generously with turbinado sugar.

Bake muffins for 20-22 minutes, make sure toothpick comes out clean with no batter to ensure doneness. Wait at least 5 minutes before eating, keeps room temperature for a couple of days, but they won’t last that long!!

Ready to be put in the oven!