Best Ever Blueberry Muffins

Best Ever Blueberry Muffins

Note: my 6 oz pack of fresh blueberries was just the right amount – about 1 c – for this recipe. If you’re using frozen blueberries, rinse them with cold water while still frozen, dry them lightly with paper towels, and then dust them with flour.  Mix them ever so gently into the batter before they totally defrost.  Adapted from Elise Bauer and SimplyRecipes.com.

  • 1 2/3 c flour, plus 1 tablespoon for dusting the blueberries
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp Diamond kosher salt
  • 5 T butter, melted
  • 2/3 c sugar
  • 2  eggs
  • 1 c sour cream (we like to mix 1/2 c Mexican crema with 1/2 c of sour cream for the ultimate taste experience)
  • 1 T (tablespoon) milk
  • 3/4 tsp vanilla
  • 3/4 tsp lemon zest
  • 1 c blueberries, fresh or frozen

Preheat oven to 400°F.  Generously grease 10-12 muffin cups or use muffin liners (note: muffin pans vary a little in size, so that’s why I’m giving you a range).

Place the blueberries in a bowl. Sprinkle 1 tablespoon of flour over them and gently toss to coat.

In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large mixing bowl, whisk together the sour cream, sugar, eggs, milk, melted butter, lemon zest, and vanilla until smooth.

Add the dry ingredients to the butter/sugar/egg mixture a third at a time and mix until just incorporated. Do not over mix!  Gently fold the blueberries into the mixture.

Distribute the batter equally among the cups. The cups should each be about 2/3 – 3/4 full.

Place the muffins in the oven and bake at 400°F until the muffins are golden brown, about 20-25 minutes. Test with a toothpick to make sure the centers of the muffins are done.

Let the muffins cool in the muffin pan for 2 to 3 minutes, then remove them from the pan. Let cool another 10 minutes before eating.  Once cooled, the muffins can be frozen and will still be great at a later date.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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