fresh blueberry muffins
(1 rating)
No Image
The muffins are very moist and should be refrigerated if not eaten within 4 days other wise from personel experience they go green molded. It broke my heart to throw them out. I am going to try and make loafs next week.
►
(1 rating)
yield
serving(s)
prep time
25 Min
cook time
30 Min
method
Bake
Ingredients For fresh blueberry muffins
-
1 cwhite sugar
-
1/2 cbutter, softened
-
2large eggs
-
2 Tbspvegetable oil
-
1 csour cream
-
1/2 cmilk
-
1 Tbsplemon zest, grated
-
3 call purpose flour
-
1 Tbspbaking powder
-
1/2 tspbaking soda
-
1/4 tspsalt
-
2 cblueberries, fresh
How To Make fresh blueberry muffins
-
1Preheat oven to 375 degrees. Grease 16 muffin cups or line with paper muffin liners,
-
2Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil Stir to combine Whisk sour cream, milk and lemon zest into butter mixture until smooth.
-
3Whisk flour, baking powder, baking soda and salt in a small bowl. Stir half the flour mixture into the butter mixture until combined, add remaining half of flour mixture and blueberries into batter, folding together until just combined.
-
4Spoon batter into prepared muffin cups.
-
5Place muffin cups on CENTER rack and bake until tops are golden and a toothpick inserted in the center comes out clean, about 30 minutes. ENJOY!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT