How’s that for a blog title?
It’s true. I’m sitting here, typing one handed as I rock B to sleep without nursing him (harder than it sounds my friends) as he’s grabbing my hair AND touching my face. All I can do is think about these muffins sitting on my counter not getting eaten by me. It’s a crime.
Last week the grocery store had buy 1 get 1 on blueberries and I was a little ambitious with my pickling dreams. I didn’t have time to pickle them while they were still super firm so now I’m left with delicious, but no longer pert fruit.
My tried and true blueberry muffin recipe which I cannot for the life of me commit to memory has recently lost a battle with a permanent marker and is a picture of an “evil monster” (thanks Zara). I wanted blueberry muffins so I remembered as much as I could, and…wow, this is my new go to (Yes, I’m tooting my own horn).
This is what you’ll need; (Makes 36 muffins)
2 cups blueberries, washed
2 1/2 cups flour
1 cup sugar
1 tbsp. baking powder
1/2 tea baking soda
1/2 tea salt
1 cup sour cream
1 1/4 cups milk
1 large lemon, zested
2 large eggs
1 stick butter, melted
1 tea vanilla extract
1/2 cup sliced almonds (optional)
Preheat oven to 400 F
Mix dry ingredients in a medium bowl (flour, sugar, baking soda, baking powder, salt). Set aside.
Melt butter (I do it in the microwave for 45 seconds)
In a large bowl add eggs, sour cream, butter (once it’s cooled), vanilla, zest, milk and whisk until incorporated. Add the dry mixture to the wet in thirds. Stirring well each time. When batter is smooth, fold in blueberries (quick tip-to get your blueberries to NOT sink to the bottom, toss them in 1 tbsp. of flour).
Line a muffin tin with cupcake cups and fill 2/3 full. Bake for 15 minutes or until a tester comes out clean. I topped half of my muffins with sliced almonds and the other half left plain.
Let cool and then eat. Or not cool and eat. It’s your prerogative.