November 13, 2010
The Perfect Blueberry Muffins for the Perfect Saturday Morning
Try them - you are sure to agree with me.
5 tablespoons butter , softened
1/2 cup sugar
1 large egg
3/4 cup sour cream or plain yogurt
1/2 teaspoon grated lemon zest
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting)
Preheat oven to 375°F.
Line a muffin tin with paper liners or spray each cup with a nonstick spray.
Beat butter and sugar with an electric mixer 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.
Fill muffin tins 3 /4 full
Bake 25-30 min
Let cool for at least a few minutes and enjoy with some real butter.
Real butter, for real people.