My sister-in- law raves over these muffins, so I just had to try them! Yep, she’s right! So moist and delicious. It’s a keeper!
Here’s her recipe:
2 1/2 Cups of flour + 1 Tbsp for dusting the blueberries
1 Tbsp baking powder
1/2 tsp of baking soda
1/2 tsp salt
1 stick of butter, melted
1 cup of sugar
2 large eggs
1 1/2 cups of plain sour cream
2 Tbsp milk
1 tsp of vanilla extract
1 tsp lemon or orange zest
2 cups of blueberries (If using frozen blueberries, do not thaw)
Place blueberries in a bowl, sprinkle 1 Tbsp of flour and gently coat.
Preheat over to 400
In a large mixing bowl, place sour cream sugar, eggs, milk, melted butter, zest and vanilla. Whisk until smooth.
Add the dry ingredients to the wet ingredients a little at a time. Mix until blended. Mixture will be thick.
Gently fold in blueberries.
Place liners in muffin pans or grease generously.
Fill muffin cups to the top, it will not spill over. ( I like to sprinkle my muffins with coarse sugar before baking)
Bake at 400 degrees for 20-22 minutes.
Let cool and enjoy!!!
Recipe made 18 muffins.