Monday, September 3, 2012

Blueberry Muffins

The best moist blueberry muffins you will ever make! Super duper tasty with lots of flavor of the vanilla extract. I would consider to sprinkle the blueberries in sugar and leave it for a few minutes because the blueberries ended up a little sour when you bake it. Follow me on this blog for more blog updates! Enjoy :D

Blueberry Muffins
(Makes 9-10 standard muffins)

5 tbsp unsalted butter , softened
1/2 cup sugar
1 large egg
3/4 cup sour cream or plain yogurt
1/2 tsp grated lemon zest
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting)
  1. Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. 
  2. Beat butter and sugar until light and fluffy. Add egg and beat well, then yogurt and zest. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. 
  3. The dough will be quite thick like cookie dough. Fill nine or ten cupcake tin with dough, dividing evenly. Bake for 25-30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool on rack.

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