Though it may not be immediately apparent, there are a lot of blueberries in these muffins. This is, of course, the best way for blueberry muffins to be.
These came about as the result of having a bit of sour cream and a bit of blueberry juice in my refrigerator. There wasn’t enough of either to do anything elaborate and, since it’s a weekend morning, I felt like baking. I felt that sour cream woul add a bit or richness to what is a very low fat muffin. If you don’t have sour cream, you can substitute milk, buttermilk or yogurt, but increase the oil to 2 tablespoons for a more tender muffin.
These are great fresh out of the oven. Very moist and sweet. Yes, they’re sugary. But sometimes we need some sugar to get going in the morning. The lemon gives a hint of brightness to the muffin. I like the leftovers best when they’re reheated a bit, too.
Very Blueberry Muffins
1 ¾ cups all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
1 tbsp oil
zest of one lemon
¼ cup sour cream
½ cup blueberry juice or milk
1 cup blueberries, fresh or frozen
¼ cup dried blueberries
1 tbsp sugar
Preheat oven to 350F. Line a muffin tin with paper liners.
Whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat together sugar, oil, lemon zest and egg for 1 minute or until smooth. Stir in sour cream and blueberry juice. Gently stir in dry ingredients until almost fully combined. Add the blueberries and continue mixing until just combined.
Spoon mixture into muffin tins, filling each one 2/3 full. Sprinkle with sugar.
Bake 20-23 minutes at 350F, until tester comes out clean and the muffin springs back when lightly pressed.