Fresh blueberry and sour cream muffins

It has been a bountiful summer of fresh fruits and vegetables. I have taken full advantage of the treasures my local farmer's market has toiled, sown, reaped and proudly displayed for us to anxiously purchase and enjoy. I'd say I visit the market at least 3 times a week if not more, picking up the freshest of berries and the crispiest of lettuce. It's been AWESOME! First there were the strawberries, then the raspberries, the gooseberries and the red currents, the peaches (I need to make a cobbler with this week) and the blueberries. OH THE BLUEBERRIES!!!! My favorite of all the divine little fruit! I spoiled myself this summer, I bought myself a large basket of blueberries (6-8 cups) and ate most of it in one go. Then I bought another massive basket, half of which I froze, a quarter of which I made muffins with and the last quarter I greedily stuffed my face with like a little child. My third and last basket, alas the blueberry season was brief, I showed a modicum of restraint and froze 90% of the blueberries and rewarded myself with the rest.

The blueberry muffins I made were absolutely divine and I am tickled pink at the thought that I can make them again and again with the same batch of blueberries that I froze. Now without further ado ...the recipe for GORGEOUS blueberry sour cream muffins!

I used the following recipe from Land O'Lakes butter. I chose Land O'Lakes because I LOVE their butter. Every time I cross over into Vermont or New York I always come back home with a tub of Land O'Lakes butter, it is simply delicious.

INGREDIENTS

  • 1 cup of sugar
  • 1/4 cup of softened butter
  • 3/4 cup of sour cream
  • 2 tablespoons of freshly squeezed  lime juice**I always prefer lime to lemon
  • 1 teaspoon of freshly grated lime zest
  • 2 eggs
  • 2 cups of flour
  • 1/2  teaspoon of baking soda
  • 2 teaspoons of baking powder
  • 2 cups of fresh or frozen blueberries **the more the better

HOW TO

  • start by heating the oven to 375 degrees
  • line a muffin pan ** I prefer paper cups for these muffins as they are very moist
  • ina bowl whisk together the sugar and the butter with an electric mixer for a couple of minutes
  • once uniform, add the sour cream, lime juice , lime zest and egg
  • using a sieve, sift the baking soda and flour over the sour cream mixture and stir until combined **note: batter is thick
  • gently fold in the blueberriesand scoop into the prepared muffin pan
  • you can embellish the muffins with a sprinkling of sugar and lime zest...I did not
  • bake for 20 minutes or until golden**I always set my timer for a few minutes before the time is up to make sure they don't over cook

I have an AWESOME fellow blogger friend, Movita Beaucoup, who despises the word MOIST, but there is no more à propos word to describe these phenomenally delicious muffins. Good with breakfast or any time of the day ...try it...you are gonna love it!

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