Blueberry Muffins
Cuisine: Southern
Serves: 12 muffins
  • ¼ cup melted butter, cooled to room temp.
  • ⅔ cup sugar
  • 1 tsp. vanilla extract
  • 1 large egg, beaten
  • ¾ cup whole milk
  • ¼ cup sour cream
  • zest of a small lemon
  • 1¾s cup pastry flour (or all purpose)
  • 3 tsps. baking powder
  • 1 tsp. baking soda
  • ½ tsp. nutmeg
  • ½ tsp. salt
  • 1½ cups blueberries (fresh or frozen)
  1. Preheat oven to 400.
  2. Mix butter, sugar, & vanilla extract & egg.
  3. Add sour cream then milk and beat until well combined.
  4. If you are using a mixer stop now.
  5. Sift flour, baking powder, nutmeg & salt and fold in. This should be folded in well, but there will still be small lumps. You can use a wire whisk to gently work them out, but if you beat this too much it will bake up rubbery so go easy.
  6. Fold in blueberries. If you are using canned or frozen know that however carefully you fold them in the berries will break and bleed into the batter. This doesn't affect the taste, but will make the muffin look like a tie dyed shirt.
  7. Drop in buttered (or Pam sprayed) muffin tin and bake until brown about 25 minutes.
  8. You can add a light dusting of cinnamon sugar on top before baking.
The muffin tin called for is regular size, not jumbo.
For Cranberry Orange - Add cranberries & zest of an orange
For Banana Pecan - Add one chopped banana, 1 cup chopped toasted pecans, lemon zest, ¼ tsp. cinnamon or pumpkin pie spice
Recipe by The FrangloSaxon Cooks at