Blueberry Muffins

Name: Blueberry Muffins
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 591 milliliters all-purpose flour, plus 1 tablespoon for dusting the blueberries; 1 Tbsp baking powder (make sure your baking powder is still good! click to see how); 1 teaspoons baking soda; 1 teaspoons salt; 8 Tbsps butter (1 stick), melted; 237 milliliters sugar; 2 larges eggs; 355 milliliters plain sour cream; 2 Tbsps milk; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; 355 milliliters blueberries, fresh or frozen (see Recipe Note)

If you want to add more lacto ovo vegetarian recipes to your recipe box, Blueberry Muffins might be a recipe you should try. One portion of this dish contains roughly 5g of protein, 15g of fat, and a total of 309 calories. This recipe serves 12. It works well as a breakfast. A mixture of milk, sugar, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Preheat the oven and prep the muffin tin: Preheat your oven to 400°F with a rack in the lower middle. Using a standard 12-well muffin pan, place a muffin liner in each well, or if you don't have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter.

Ingredients you will need

Vegetable Oil

Butter

Equipment you will use

Muffin Liners

Muffin Tray

Oven

Place the blueberries in a bowl.

Ingredients you will need

Blueberries

Equipment you will use

Bowl

Sprinkle 1 tablespoon of flour over them and gently toss to coat. (The flour will help keep the blueberries from sinking in the muffin as it cooks.)

Ingredients you will need

Blueberries

All Purpose Flour

Mix the dry ingredients: In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Mixing Bowl

Whisk

Mix the wet ingredients separately: In a large mixing bowl, place the sour cream, sugar, eggs, milk, melted butter, lemon zest, and vanilla (the wet ingredients).

Ingredients you will need

Lemon Zest

Sour Cream

Vanilla

Butter

Sugar

Egg

Milk

Equipment you will use

Mixing Bowl

Whisk together until smooth.

Equipment you will use

Whisk

Make the batter:

Add the dry ingredients to the butter/sugar/egg mixture a third at a time and mix until just incorporated. Do not over mix!

Ingredients you will need

Butter

Sugar

Egg

Gently fold the blueberries into the mixture.

Ingredients you will need

Blueberries

Portion out the muffins: Distribute the dough equally among the cups. You'll need to fill them very high to use all of the batter in 12 muffins, which is fine. They won't spill. If you still have too much dough, start filling another tin.

Ingredients you will need

Dough

Place the muffins in the oven and bake at 400°F until the muffins are golden brown, about 20 minutes. (If the muffins are getting too brown, tent with foil.) Test with a bamboo skewer to make sure the centers of the muffins are done.

Equipment you will use

Oven

Skewers