Blueberry Muffins

A good blueberry muffin doesn't take a lot of effort, but it does take some skill. The skill lies and being able to not over mix the batter. As with most quick breads (muffins are a quick bread), you don't want the flour to develop to much gluten. So you mix it until it's just barely combined and get it in the oven. If you over mix your batter, the muffins can come out dense and dry. These blueberry muffins have a hint of lemon in them from some lemon zest and a unique flavor from the sour cream. The sour cream also helps to keep them moist. Right now where I live it's the middle of winter and blueberries are out of season. However, I stocked up on them during the summer and had a pretty good supply in my freezer, the last of which I used to make these muffins. If you do use frozen berries, instead of fresh, you will most likely have to add about 5 minutes onto your cooking time.

What You Need:

1 3/4 c flour
1 tsp baking powder
1 tsp baking soda
1 stick butter, room temp
3/4 c sugar
2 eggs, room temp
1/2 c sour cream
1/4 c milk
zest from 1 lemon
1 pint blueberries

What To Do:

Cream together the room temperature butter and the sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, making sure each egg is incorporated well before adding the next. In another bowl, sift together the flour, baking powder, and baking soda. Remove two tablespoons of the dry ingredients and toss it with the blueberries. This will keep the blueberries from sinking to the bottom of your muffins. Combine the dry ingredients, along with the sour cream, milk and lemon zest into the butter and egg mixture. Gently fold everything together until just combined before folding in the blueberries. Divide among 12 lined cupcakes and bake in a preheat 350 degree oven for 20-25 minutes or until golden on top and a toothpick inserted int he middle comes out clean.