• May 28, 2013

    Lemon-Blueberry Sour Cream Muffins

    by

    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.

     

     

    Lemon-Blueberry Sour Cream Muffins

    Prep Time: 10 minutes
    Cook Time: 22 minutes
    Total Time: 32 minutes
    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.
    Tried this recipe?tag @foodess

    These Homemade Lemon Blueberry Sour Cream Muffins are seriously the best. Healthy, soft, quick, easy, and absolutely irresistible! This delicious recipe is a perfect grab and go breakfast and it can be yours in one click!

    by

    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

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