Blueberry Sour Cream Muffins

Name: Blueberry Sour Cream Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18 Regular Muffins or 10 Jumbo Muffins, 5-6 serving(s)
Ingredients: 2 eggs; 236.59 ml sour cream; 295.73 ml sugar; 59.14 ml milk; lemon zest, 1 whole lemon; 14.79 ml lemon juice; 709.77 ml all-purpose flour; 4.92 ml salt; 4.92 ml baking soda; 7.39 ml baking powder; 473.18 ml fresh blueberries

Submitted by mojo mom

"My family and I love these muffins. I wanted a blueberry muffin to satisfy my tastebuds so I played around with a couple of different recipes from The Joy of Cooking and created this recipe that combined the flavors I was looking for in a breakfast muffin."

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photo by mojo mom

Ready In:: 35mins
Ingredients:: 11
Yields:: 18 Regular Muffins or 10 Jumbo Muffins
Serves:: 5-6

ingredients

2 eggs
236.59 ml sour cream
295.73 ml sugar
59.14 ml milk
lemon zest, 1 whole lemon
14.79 ml lemon juice
709.77 ml all-purpose flour
4.92 ml salt
4.92 ml baking soda
7.39 ml baking powder
473.18 ml fresh blueberries

directions

pre-heat oven to 375 degrees.
In a large mixing bowl, start with the eggs and lightly beat, add the "wet" ingredients in the order listed, sour cream, sugar, milk, lemon zest and lemon juice, mixing until well blended 1 to 2 minutes.
In a seperate bowl sift the flour with the salt, baking soda and baking powder. Once sifted stir the flour mixture into the wet mixture with a spatula, carefull not to over mix the batter. It is OK to have some lumps in the batter and the batter will be thick. Gently fold in the blueberrys so as not to mash them into the batter.
I like my muffins a little on the large size so I fill the paper baking cups 3/4 of the way full, in regular or jumbo muffin pans.
For regular muffins bake at 375 for approximately 16 to 18 minutes and for jumbo muffins bake for 20 to 22 minutes.
Let the muffins cool in the muffin pan for 2 to 3 mintues then remove to a cooling rake for another 5 minutes.
Serve warm.