Lemon-Blueberry Sour Cream Muffins

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I started this blog post about two weeks ago… it went like this:

Yesterday being Mother’s Day, I was completely convinced that baby boy was going to make his appearance. I woke up excited about it! I even tried to force the issue – ate spicy food for breakfast, lunch AND dinner; blasted tribal music and busted out some (highly uncoordinated) belly dancing; walked for 2 hours; took the stairs; did lots of squats…

But alas, he’s still in there. Sigh.

On the upside, because I’m not in labour, I am able to present to you my BRAND NEW BEAUTIFUL WEBSITE that I am so excited about, designed by my uber-talented hubby/baby-daddy Adarsh.

And also Lemon-Blueberry Sour Cream Muffins. So two silver linings.

Yep, that was the intended blog post. But then, before I could publish, I … went into labour!

Introducing my little peanut, Theo. Mon p’tit coeur d’amour. Ten days old.

We’ve have been honeymooning in our rocking chair, watching the world go by from a big window. Snuggling and napping under fuzzy blankets, staring deeply into each other’s eyes and getting to know one another.

I made these muffins a while ago, with the intention of freezing them for when baby arrived. It didn’t happen. They were seriously, seriously yummy, and it was more than my ravenous 9-months-pregnant self could handle to stash any for the future.

They’re super-moist and fluffy, with lovely hints of lemon and vanilla, and a pop of fresh blueberries. I suggest making a double batch – then perhaps you’ll be able to squirrel some away in the deep freeze.

Print Recipe

Lemon-Blueberry Sour Cream Muffins

Prep Time10 mins

Cook Time22 mins

Total Time32 mins

Course: Breakfast

Cuisine: American

Servings: 12 muffins

Author: Jennifer Pallian BSc, RD

Ingredients

• 2 cups flour
• 3/4 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup melted butter
• 1 1/4 cup sour cream
• 1 tsp vanilla extract
• 1 egg
• 2 tsp lemon zest
• 1/4 cup lemon juice
• 1 cup blueberries

Instructions

• Preheat oven to 375 degrees. Grease or line a 12-cup muffin tin; set aside.
• In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
• In a separate bowl, stir together melted butter, sour cream, vanilla, egg, lemon zest and lemon juice. Add to dry ingredients and stir until just incorporated. Fold in blueberries.
• Spoon batter into prepared muffin tin. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.