Posted by Richard Castonguay on 1/7/2015
4 tbsp Unsalted Butter
½ c Sugar
2 tsp Lemon Zest
½ Vanilla Extract
1 cup Flour
1 tsp Baking Soda
¼ tsp Salt
1/3 cup Sour Cream
¾ cup Small Blueberries (rinsed and dried)
Grease muffin tin and preheat oven to 350F degrees
Cream butter and sugar.
Add remaining wet ingredients and mix until incorporated.
Combine all dry ingredients together and sift into the wet portion. Mix well, but don't overbeat.
Stir in blueberries. Again, don't over beat.
Fill each compartment 3/4 full and bake 25-30 minutes. (Test for doneness before removing from oven.)
Notes: If you prefer a lighter muffin, add 1/2 tsp of baking powder as well to the dry ingredients. You can use frozen blueberries rather than fresh as they will not bleed some much into the muffin when baked.