Fresh Blueberry Muffins
To me, a good muffin is moist, fluffy, and full of flavor. Nobody likes a dry muffin! I’ve experimented with so many muffin base recipes, and this one really is my favorite. It’s deliciously light, the muffins remain moist days later when left at room temperature, and there is definitely some good flavor packed inside. We absolutely love these and so do our customers at the farm store!
ingredients & recipe:
MAKES 12 STANDARD MUFFINS OR 6 JUMBO MUFFINS
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup sour cream
2 eggs
1 tsp vanilla
2 tbsp lemon juice
1 cup fresh or frozen and thawed blueberries
DIRECTIONS:
Preheat your oven to 375 degrees F. Grease a standard or jumbo muffin tin and set aside. You may choose to use liners, if you prefer.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
Add the oil, sour cream, eggs, vanilla, and lemon juice and mix until just combined.
Gently fold in the blueberries with a spatula.
Divide the batter evenly between the muffin tin and dust the tops with an extra sprinkle of sugar.
Bake for 25-30 minutes or until the muffins are golden and they test done with a toothpick.
Allow to sit in the muffin tin for an extra five minutes before moving a wire cooling rack.
Do you love the little brown paper I used as liners? It’s actually just a brown parchment paper that I cut in half, folded around the bottom of a half-pint jar, and placed in the muffin tin. Super easy!
Let me know if you plan to bake these and how they turned out for you!
xoxo Kayla
