Blueberry Muffins

Aug 3rd

They say things come at you in life in three’s, whoever they are? I can now say we have had our three. I had gall bladder surgery in December, our youngest son P.J. had shoulder surgery in April and now my husband Pete was in the hospital two days ago and had his appendix out. Life throws you curves when you least expect it, sometimes good, sometimes bad, hopefully the good outweighs the bad, which in our case is good. Pete is recovering nicely but in a lot of pain and the rest of us our hanging in there! Stay healthy Morgan, he is our oldest child. I thought we needed some blueberry muffins for breakfast this morning, not only for the comfort and the wonderful fresh taste, but the aroma of freshly baked muffins. This recipe is adapted from the Fine Cooking magazine. They are the best blueberry muffins I have ever had. They have fresh blueberries and a hint of lemon zest that puts them over the top of your ordinary muffin. I hope you enjoy, and may you never have more than three things hit you at once!  Please feel free to comment on the muffins or your three things in life! Thanks for reading, Stacey

 

Blueberry Muffins

 

Makes 12 large muffins

Preheat oven to 350

Cooking spray for muffin tin

3-1/2 cups unbleached all purpose flour

4 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1-1/3 cups sugar

10 Tbs unsalted melted butter, cooled slightly

1 cup whole milk

1 cup sour cream

2 large eggs at room temperature

1 large egg yolk at room temperature

2 tsp finely grated lemon zest

1- 1/2 cups fresh blueberries

 

Preheat oven to 350. Spray your regular size muffin tin that holds 12 with cooking spray.

In a large bowl mix together the flour, baking powder, baking soda, and salt, set aside.

In another mixing bowl on low speed mix together, the sugar, melted butter, and room temperature eggs and the yolk. Next add the whole milk, and sour cream, mix together until thoroughly incorporated.

Next add lemon zest and stir.

Next fold in the blueberries just until mixed through.

With a cookie scoop or large spoon, fill muffin tins 3/4’s full. Make sure to overfill as they will bake nicely with a large muffin top, similar to mine!

Bake for 30 minutes or just until nicely browned on top.

 

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