|Nutritional Guidelines (per serving)|
Sour cream adds richness and gives the muffins a very tender texture. Fresh blueberries are best, but if you have to use frozen blueberries be sure to drain them well, and toss in a little flour before adding to the batter.
Blueberry Muffin Notes and Tips
- Whether you pick your own fresh blueberries or buy them at the market, they will last the longest if you to store them unwrapped in the refrigerator. But before you do, discard any that are squishy or dried up. The berries can last up to a week in the refrigerator, especially if they are stored in their basket, as the air flow will help keep them from rotting. Before using, discard any stems.
- Don't rinse the berries until you are ready to use them. Rinsing them too early will cause them to start to deteriorate before their use. When ready to rinse the berries, use cold water and drain thoroughly. This applies to all types of berries.
- Frozen berries are great for baking, as you can use them directly from the freezer without thawing, which helps to prevent staining from the juice in your baked goods.
- If you would like to freeze blueberries yourself, spread them in a single layer on a rimmed baking sheet. Freeze the berries until they are hard, and then package them in airtight containers or zip-lock bags.
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sugar
- 1/2 cup unsalted butter (softened)
- 2 tablespoons lemon zest
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon lemon extract (optional)
- 2 cups fresh blueberries
Preheat oven to 375 F. Line 18 standard muffin pan cups with paper liners.
Sift together the flour, salt, baking powder, and baking soda into a medium bowl. In a large bowl and using an electric mixer, beat the sugar, butter, lemon zest, and vegetable oil until light and creamy. Beat in the eggs one at a time. Whisk in the sour cream, milk, and lemon extract just until blended.
Add half the dry ingredients and stir until just barely combined. Add the remaining dry ingredients, along with the blueberries and fold with a spatula until just combined.
Spoon the batter into the prepared cups, filling them about 2/3 full. Bake for 30 minutes, or until the tops are golden brown. Transfer the pan to a wire rack to cool for 2 to 3 minutes, then transfer the muffins to the rack. Serve warm or at room temperature.