Description:

Sour Cream Blueberry Muffins

Source:

Karen "Sissy" Wommack

Serves/Makes:12 Regular Size muffins

Ingredients

• 2 cups (475 ml) unbleached all-purpose flour
• 1 tbsp (15 ml). baking powder
• 1/2 tsp (2 ml). salt
• 1 large egg
• 1 cup (225 ml) sugar
• 4 tbsp (60 ml). unsalted butter, melted and cooled slightly
• 1-1/4 cups (300 ml) sour cream
• 1-1/2 cups (350 ml) frozen blueberries
• Lemon Glaze and Sugar Topping:
• 1 tsp (5 ml) to 2 tsp (10 ml) grated lemon zest
• 1/2 cup (125 ml) sugar
• 1/4 cup (60 ml) lemon juice
• 1/4 cup (60 ml) sugar

Preparation

• Preheat oven to 350 degrees (175 C.), position oven rack in middle position.
• You can spray the standard muffin tins with nonstick vegetable cooking spray, but I prefer to use the papers in the muffin pans, then you don't have as big of a mess.
• Whisk the flour, baking powder, and salt in a medium to large bowl, and sit it aside.
• In a separate medium to large bowl, whisk the egg until well blended, for about 20 seconds.
• Add the sugar to the egg and whisk it very hard for about 30 seconds, then add the melted butter to this, and combine.
• Add the sour cream to this mixture and just whisk until it is combined.
• Add the frozen blueberries to the flour mixture and gently toss to combine.
• Add the sour cream mixture and fold with a rubber spatula until batter comes together and the berries are evenly distributed, 25 to 30 seconds. (There may be small spots of flour remaining and the batter will be thick).
• DO NOT OVER MIX.
• Use ice cream scoop or large spoon to drop batter into the prepared muffin pans, about 2/3 to 3/4 full.
• Bake until light golden brown and a toothpick inserted into the center of the muffin comes out clean, about 25 to 30 minutes. I rotate the pan around about halfway through.
• Turn the muffins out onto a cooling rack, and turn them right side up.
• Cool for about 5 minutes before you put the glaze and topping on. (Or cool completely and eat as is.)
• Preparation of the Glaze and Sugar Topping:
• Combine the lemon zest with the 1/2 cup (125 ml) of sugar and set aside ( I use a large mouth bowl for this because it is easier to dip the muffins in).
• Combine the lemon juice and the 1/4 cup (60 ml) sugar in a small sauce pan and bring it to a simmer over medium heat. Simmer this until mixture is thick and syrupy and has reduced down to about 4 tbsp (60 ml).
• After the muffins have cooled for about 5 minutes, take the muffins and dip the tops down into the glaze then dip them into the lemon zest-sugar, and sit them right side up on the cooling rack and finish cooling.

Comments

I found a similar recipe in the "Cook's Illustrated" Cookbook and I tweeked it to suit me. ha.

I use cup cake papers in the muffin pans instead of Spraying them with the non stick vegetable spray, it makes them easier to serve, eat and handle. I have also used fresh blueberries, with about the same results, the frozen ones are more solid when you go to toss them and don't mash as bad.

The recipe in the cookbook, also suggested using 1 teaspoon grated fresh ginger instead of the lemon zest. I'm not a real ginger fan, so I've never tried it, go for it.

These muffins are so gooooood!!! They'll make you want to smack your Mama. I bake them and give them away to neighbors, friends and take to the office. They are a hit. They are very moist and the Lemon Glaze and Sugar Topping makes them look Sooooo inviting.

One of my neighbor/friends, Jay and Carolyn Siener, that just came off the "Biggest Loser's" diet and lost lots of weight, said when I took them a batch of them, "That I was trying to kill them" ha. What a way to go.

Enjoy!!! Sissy