Back-to-school Blues-berry Muffins

lemon blueberry muffins 1_small

My kids went back to school this week. I’m a little on-the-fence about it. On one hand, they’ve really been bickering and a little bored for the past week, so it’s good. On the other hand, we are kind of a nocturnal family, so getting everyone up, dressed and fed by 8am (730 for my middle schooler) is pretty much impossible.

But we did it today. And everybody was pretty happy. (Unlike another year.)

My kiddos are muffin monsters. Muffins are their favorite thing to eat in the morning so we crank them out like hotcakes over here. Their absolute favorites are this pumpkin bread baked as muffins. These lemon blueberry were a close second though, and that’s what we had this morning.

These are super tender thanks to the sour cream and very lemony courtesy of lemon zest, lemon juice and lemon extract. Yay lemon!

These muffins are really pretty too, so I wouldn’t hesitate to make them for a brunch or baby shower. They come out looking like they’re from a bakery!

Back-to-school Blues-berry Muffins

Back-to-school Blues-berry Muffins



2 tablespoons sugar

1 1/2 tablespoons flour

1/2 teaspoon lemon zest

Pinch of salt

1/2 tablespoon butter, cold


2 cups + 1 tablespoon all purpose flour, divided

1 1/2 cup fresh blueberries

3/4 cup sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1 cup sour cream

2 tablespoons milk

2 tablespoons lemon juice

1/4 cup canola oil

1 egg

Zest of 1/2 a lemon

1 teaspoon lemon extract



Heat oven to 400.

Grease muffin pan or line with paper cups.

Mix topping ingredients together, cutting in the butter with a pastry cutter or a fork until its crumbly. Set aside.

Toss blueberries with 1 tablespoon of flour to coat.

Mix dry ingredients in a large bowl. Combine the sour cream, milk, oil, egg and lemon extract together. Pour the wet mixture into the dry, stir, add the lemon juice and continue to mix until the dough comes together. Fold in the blueberries.

Using a 1/4 cup measure, scoop the batter into the prepared muffin tin. Sprinkle with topping and bake in preheated oven for about 20 minutes or until centers are domed and set when you jiggle the pan slightly. Muffins should be lightly golden around the edges.

Makes about 15 muffins.

Adapted from Matt Amendariz/Cooking Channel

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