I love to prepare foods ahead of time. It helps on the mornings that are busy, or on the days you just want to stay curled up in bed. Muffins are my go to. They are easy to make, store well, and are great for not only breakfast, but a snack as well! One of our favorites is blueberry muffins. An added benefit is that blueberries are an antioxidant superfood, and packed with potassium and vitamin c! Why not put them in a yummy muffin? This is one of my favorite recipes. They come out moist and look like the ones you buy at a bakery, but they are even better because you can control what you are putting in it! I hope you give them a try!
- 2 1/2 cups of all-purpose flour (plus 1 tablespoon for dusting the blueberries)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons butter (1 stick), melted
- 1 cup sugar
- 2 large eggs
- 1 1/2 cup plain sour cream
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups blueberries, fresh or frozen (see Recipe Note)
- Preheat your oven to 400°F placing the rack in the lower middle. Using cooking spray, liners, or butter, prepare your muffin tins (makes 12 muffins).
- Place the blueberries in a bowl. Sprinkle 1 tablespoon of flour over them and gently toss to coat. The flour helps the blueberries not to sink while baking.
- In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.
- In a large mixing bowl, place the sour cream, sugar, eggs, milk, melted butter, lemon zest, and vanilla. Whisk together until smooth.
- Add the dry ingredients to the wet mixture a third at a time, and mix until just combined. Be sure not to overmix. Gently fold the blueberries into the mixture.
- Distribute the dough equally in the muffin pan. Be sure to fill them up high. This is what makes the muffins so big!
- Place the muffin pan in the oven, and bake at 400°F until the muffins are golden brown, about 20 minutes. Test with a toothpick to make sure the centers of the muffins are done.
- Let the muffins cool. Remove from muffin pan and place on a serving plate, or in an airtight container.
*The muffins will keep for about 3-4 days in a container, or you can freeze for up tp 3 months. Reheats well in the microwave.