84. Blueberry lemon muffins inspired by an old recipe

This recipe was inspired and adapted by a few recipes. Part of this recipe is adapted from a Canadian Living magazine that my mother gave me years ago. The magazine is over 50 years old.

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I adore blueberries (actually any berry) and, I love lemon (actually any citrus) in baked goods and food of any genre. Lemons and blueberries; what is not to love? I am sharing my absolute favourite muffin recipe of all time…. a recipe that is all about me. I hope you love it too and, make this recipe all about you!

Ingredients

1 3/4 cups of all-purpose flour

1/2 cup white sugar

zest of one lemon - big Tbsp!

2/3 cup sour cream

2 Tbsp lemon juice

1 large or extra large egg

4 Tbsps melted salted butter - trust me melted is best

1 tsp vanilla

1 Tbsp baking powder

1/4 tsp sea salt

1 1/2 cups wild blueberries - if not wild, use 1 cup as the blueberries will be larger - if berries are frozen, use frozen!

Method

1. In a large bowl combine flour, sugar, salt, baking powder and lemon zest.

2. In a separate bowl using a whisk (or blender) cream together the butter, lemon juice, sour cream, vanilla and egg; pour over dry ingredients and combine.

3. Add the blueberries to the batter. Fold in gently being careful to just combine and not break the berries nor over mix as blueberries will bleed colour into the batter.

4. Spoon into prepared paper muffin cups and bake at 375 F for 25-30 minutes or until done. The muffins will be a golden colour and a cake tester will come out clean from the centre.

5. Remove from the oven and let the muffins rest in the tin for 15 minutes prior to removing them and placing on a cooling rack.

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Serve and enjoy!