"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Lemon Blueberry Muffins Recipe

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Lemon Blueberry Muffins image
Maureen, Joyce & Shawn Flaherty

 

This recipe for Lemon Blueberry Muffins, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Flaherty
Added: Thursday, June 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1Tbs baking powder
1/2 tsp salt
Zest of non lemon
1/1/2 cup blueberries, fresh or frozen(not thawed
1 large gee
1 cup sugar
4 Tbs (1/2 stick butter), melted and cooled
1 cup sour cream
Juice 1/2 Lemon

Directions:
Directions:
Preheat oven to 350
Line a 12 cup muffin pan with foil cups

In a medium bowl, combine the flour, baking powder, salt and lemon zest. Add the blueberries to the flour mixture and gently toss to coat berries. If using frozen berries, keep totally frozen before adding the flour.

In a separate bowl or large measuring cup, whisk the egg until light-colored. Add the sugar and continue to whisk vigorously for another 30 seconds. The mixture should be light and thick. Whisk in the butter until fully combined. Add the sour cream and lemon juice and whisk again.

Add the sour cream mixture to the flour and berries and gently fold so as not to over mix or break up the berries. The mixture will be thick and may still have flecks of flour. Using an ice cream scoop with a "sweeper" or two spoons, divide the batter into the muffin cups.

Bake for 28-35 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. Move to a wire rack and cool for 10-15 min.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 min + baking time

 

 

 

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