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
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.
These muffins are perfect!
Delish! Really a great recipe. Saving it for future use. I only had frozen wild blueberries..as expected turned the batter blue but tasted excellent. Used a full sized ice cream scoop for consistency on the size of the muffins when scooping into the tins. Made a dozen and a half. I added vanilla sanding sugar on the second batch just for a little razzle dazzle. Came out perfect in 20 minutes.
Delicious! I used (smaller) cupcake tins instead of (larger) muffin tins. Next time will use the large ones. I didn’t have enough sour cream so added yogurt and a little cream cheese.; otherwise followed the recipe exactly. The flavor is great, texture is almost too soft but could be from my substitutions. I’ll definitely make these again.
Wonderful, thanks Prismonic! Enjoy.
Easy recipe and excellent muffins. Such great flavour and very moist.
Love them! They taste amazing! I didn’t had enough sour cream so I substituted half of it with Greek yogurt and they turn out well. Thank you for the recipe
I am diabetic, do you think I could use Splenda in place of the sugar, and still have good results? P.S. BIG congratulations on your baby boy!!
Made exactly to recipe. They were delicious