Blueberry Sour Cream Muffins

The best breakfast on the go is a freshly baked blueberry muffin. These are made with sour cream, giving it a little extra moistness and tang. There is also a slight hint of lemon, which I think complements the blueberries. Sugar sprinkled on the top also gives an additional bit of sweetness to the muffins.




The recipe I used is a variation of a recipe that I found posted on allrecipes.com

Blueberry Sour Cream Muffins
makes 2 dozen muffins

2 eggs
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup vegetable oil
1 tsp pure vanilla extract
1/2 tsp lemon extract
1 cup sour cream
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
12 oz package of frozen blueberries
**sparkling sugar for the top

Preheat the oven to 350 degrees.

Cream together the sugar and the butter until light and fluffy. Add in the vanilla extract, lemon extract, and sour cream.

Sift together the flour, salt, and baking soda. Slowly add the flour and the oil to the batter in alternating batches, starting and ending with the flour.

Stir in the frozen blueberries. Be sure to keep the blueberries in the freezer just until adding, because if the berries begin to melt they will leak juice all throughout the batter.

Scoop the batter into muffin tins. Sprinkle the tops generously with sparkling sugar.

Bake the muffins for about 20 minutes, until a toothpick inserted in the center comes out clean.