There is a reason for their name.
ABSOLUTELY the BEST
blueberry muffins ever!
They are sweet and tangy with a
satisfying crunch on their tops.
Just the right amount of blueberries are
added without being overbearing.
For the record ~
I didn't have the needful ingredients
on hand the other day to make these,
so I tried out another recipe.
We all wished I had waited to make the *real* ones!
So, I speak from experience when I say a
blueberry muffin can have too many blueberries.
There is such a thing as too much of a good thing.
These do not fall into that category.
They are PERFECT!
The children say they are like dessert.
What are you waiting for?
I'm craving more as I write.
~ Prize-Winning Blueberry Muffins ~
As found in the Land O Lakes Cookbook ~
Treasury of Country
Heritage Meals and Menus
1/2 cup Sugar
(you may cut this by half)
1/4 cup Butter, softened
1 cup Sour Cream
2 Tbsp Lemon Juice ~
1 + 1/2 tsp Lemon Peel ~
1 + 1/2 cups Flour
(you may substitute whole wheat pastry flour)
1 tsp Baking Soda
1 cup Blueberries ~
fresh or frozen (unthawed if frozen)
~ Topping ~
1 Tbsp Sugar and
1/2 tsp grated Lemon Peel
Heat oven to 375* F.
In large mixer bowl combine
1/2 cup sugar and 1/4 cup butter.
Blend in mixer until creamy.
Add sour cream, lemon juice, peel and egg.
Beat together until well mixed,
scraping bowl often.
In medium bowl,
stir together flour and baking soda.
By hand, stir flour mixture into
sour cream mixture
until just barely moistened.
Fold in blueberries.
Spoon into paper lined
(or greased) muffin tins.
In small bowl,
mix together topping ingredients.
Sprinkle 1 tsp of topping onto each muffin.
Bake for 20 to 25 minutes until lightly browned
and a wooden toothpick comes out clean.
Cool five minutes in pan,
then remove to cooling rack.