You will NEVER eat a better blue berry muffin than this! These muffins are so big and delicious and nearly fool proof! I made them with the help of my 18 month old son! He stood on the step ladder and poured in all the ingredients and of course had a taste of the flour while I was busy measuring! LOL. You’ll be suprised that making muffins from scratch could be this easy! Also, these muffins freeze well! Just bag them up into a freezer bag and pop them in the microwave to defrost. To make them really fresh, just like coming out of the over, pop them into the toaster oven for a few minutes. (That is, if you don’t eat them all up on the very first morning!)
Blue Ribbon Blueberry Muffins
3 1/2 cups all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp. salt
1 1/3 cups sugar
10 Tbsp butter, melted and cooled slightly
1 cup whole milk
1 cup sour cream
2 large eggs
1 large egg yolk
2 tsp finely grated lemon zest
*1 1/2 cups fresh (washed, picked over) blueberries
Position rack in the center of the oven and heat the oven to 350 degrees. Lightly oil (or spray) muffin pan.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Whisk the sugar, butter, milk, sour cream, eggs, egg yolk, and zest until combined.
Pour the wet ingredients into the dry and fold together just until the dry ingredients are mostly moistened; the batter will be lumpy. Sprinkle the blueberries into the batter and fold them in gently.
Fill the muffin cups just to the top- the batter will rise and make big bakery style muffins! Bake until muffins are golden brown and spring back lightly when you press in the middle (about 30 to 35 minutes).
This recipe yields about 15 muffins.
*I used fresh blueberries because I had them. But, you can use frozen blueberries in this recipe, no need to thaw them before baking.