• May 28, 2013

    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.

     

     

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    Lemon-Blueberry Sour Cream Muffins

    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 22 minutes
    Total Time 32 minutes
    Servings 12 muffins
    Author Jennifer Pallian

    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

    1. Preheat oven to 375 degrees. Grease or line a 12-cup muffin tin; set aside.
    2. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
    3. 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.
    4. Spoon batter into prepared muffin tin. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.

     

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    Hi, I’m Jenn! I’m in the Foodess kitchen making a spectacular mess + making something delicious, in roughly equal parts. So happy that you’ve joined me!

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