- anisha naina
- Aug 25, 2009
- 1 min read
AP Flour - 2 1/2 cups, plus 1 tbsp. for dusting the Blueberries
Baking powder - 1 tbs.
Baking Soda - 1/2 tsp
Salt - 1/2 tsp
Butter -1 stick, melted
Sugar - 1 cup
Egg - 2
Sour Cream - 1 1/2 cup
Milk - 2 tbsp.
Vanilla extract - 1 tsp
Lemon zest - 1 tsp
Blueberries - 1 1/2 cup
Preheat oven to 400°F with a rack in the lower middle. Using a standard 12-well Muffin pan, place a Muffin liner in each well, or if you don't have Muffin liners, grease the inside of the Muffin pan wells with vegetable Oil or Butter.
Place the Blueberries in a bowl. Sprinkle 1 tbsp. of AP Flour over them and gently toss to coat. The flour will help keep the Blueberries from sinking in the muffin as it cooks.
In a mixing bowl, whisk together the dry ingredients— AP Flour, Baking soda, Baking powder, and Salt.
In a large mixing bowl, place the Sour cream, Sugar, Eggs, Milk, melted Butter, Lemon zest, and Vanilla. Whisk together until smooth.
Add the dry ingredients to the wet mixture a third at a time and mix until just incorporated. Do not over mix!
Gently fold the Blueberries into the mixture.
Distribute the batter equally among the cups.
Place the Muffins in the oven and bake at 400°F until the Muffins are golden brown, about 20 minutes.
Let the Muffins cool in the Muffin pan for 2 to 3 minutes, then remove them from the pan.
Let cool another 10 minutes before eating.