Description[]
Source: The Unofficial Strawberry Shortcake Cookbook - A.K. Whitney
Blueberry Muffin is Strawberry's best, most loyal friend. She is good at thinking on her feet, and can be a little shy. She loves few things more than reading (though blueberries are, of course, important to her), eventually opening her own bookstore near Strawberry's café. This muffin recipe is as subtly sweet and versatile as she is.
Makes 12 muffins
Ingredients[]
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 large lemon
- 2 large eggs
- 1 cup sour cream
- 5 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries, thawed
Directions[]
- Preheat oven to 375°F.
- Grease a twelve-cup muffin or cupcake pan with nonstick cooking spray.
- Sift together flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.
- Whisk together eggs and sour cream in a separate large bowl.
- Add melted butter and vanilla and stir to combine.
- Stir sour cream egg mixture into flour mixture until combined.
- Add blueberries and stir until incorporated.
- Use an ice cream scoop to fill each muffin cup about 3/4 full.
- Fill any unused cups with water.
- Bake 20-25 minutes until muffins are golden and toothpick inserted in center comes out clean.