Saturday, 21 May 2011

Berry Cream Muffins

These are absolutely the most tender delicious muffins you will ever taste!  We've been making these for a few years and as they are everybody's favourite muffins, we make them at least once/week.

4 c flour (I use half fresh ground whole wheat)
2 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 c blueberries (reserve to put in last)
4 eggs
2 c sour cream
1 c oil (I use canola)
1 tsp vanilla
lemon zest or lemon extract to taste

Preheat oven to 400F.  Combine dry ingredients in large bowl.  Combine wet ingredients in medium bowl and mix well.  Stir wet ingredients into dry ingredients and then add blueberries, folding until just mixed.  Grease muffin tins and scoop evenly into tins.  Bake for 18-20 minutes checking for doneness after 15 minutes.  You want the tops to be golden brown and slightly crispy, but the insides will be very moist and tender.  Allow to cool slightly and use a fork to pull them out of the tins.  This recipe makes 24 muffins (which only last a day at our house), but for a smaller family, you could half the recipe.

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