June 14, 2010

Infallible Lemon Blueberry Muffins

Alright, people. I've been on hiatus, yet again, and during that time it seems I lost my ability to bake. And not just to bake well, but to bake the easiest thing of all, what some may call my specialty - the muffin. Luckily enough for me I managed to pick what would appear to be a recipe so good it's impossible to mess up. Because I tried, not once, but twice. You see, when a recipe tells you to cream the butter and sugar, don't forget the sugar until the last minute, when upon licking the beater it occurs to you that something is off. And certainly don't add the lemon juice in early instead of said sugar, making it nearly impossible to cream the butter. But if you do both of those things, most definitely do them with this recipe. Because despite all that drama I still managed to put forth muffins so lemony and crumbly that I couldn't eat less than two in one sitting. Six times in a row.

Alice’s Blueberry Muffins

From Sweet Savory Life


4 tablespoons butter, softened

2 tablespoons vegetable oil

1 cup of sugar

zest and juice of 1 lemon

2 eggs

2 tsp. of vanilla extract

1/2 cup of sour cream

2 cups of AP Flour

2 tsp. of baking powder

1/2 tsp. of salt

1.5 cups of fresh or frozen blueberries

*optional 1/4 cup turbinado sugar/sugar crystals


Preheat oven to 350 degrees. In a medium mixing bowl, cream butter, oil, lemon zest, and sugar for 3 minutes until light in color and creamy. Add eggs, sour cream, lemon juice, and vanilla beating for an additional 2 minutes. Add salt, baking powder, and all-purpose flour gently mixing everything for an additional minute until everything is fully incorporated, approx. 2 minutes. Batter will be nice and thick. Gently fold in blueberries and pour batter into muffin tin lined with paper cups 3/4 cup full. Top each muffin with a sprinkle of turbinado sugar or sugar crystals.Bake for 30 minutes or until done. Makes 12 regular sized muffins.



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