A3 wanted blueberry muffins. Lemon blueberry muffins. In the last days of winter ! You get the picture. I think he was bit impatient for spring to arrive and to play soccer. But NC weather was such a tease ! Gloomy skies, bare trees, dark clouds and not a ray of sunlight. Who could blame the poor kid for wanting his own bit of sunshine?
In any case a tub of sour cream begged to be used before the expiry date and since the fresh blue berries did not cause me an arm and a leg or to play Rumplestiltskin with my first born, a tub meandered its way home from the store. A bag of fresh Meyer lemons and armed with some butter, I has to try these prize winning sour cream lemon muffins from this site with of course a couple of minor switches and few more adaptations.
They are so tender, utterly soft pillowy ones. I have adapted the recipe ever so lightly to yield the tang of lemon muffins with its citrusy flavor and these are simply irresistible. So good and so perfect and huge plus they are not overtly sweet cupcakes masquerading as muffins. Lovely domed tops as well. Go ahead , raid your pantry and make these . You will not be disappointed.
Prep time : 15 min Baking time : 22-24 min Yield : 12 muffins
Flour : Sift and Mix
White whole wheat flour : 1/2 cup
All purpose flour , unbleached : 1 cup
Baking soda : 1/2 tsp.
Baking powder : 1/2 tsp.
Salt : 1/2 tsp.
Dairy, Sugar, Egg : To cream
Unsalted butter at room temperature : 1/4 cup
Granulated or organic cane sugar : 1/2 cup
Large egg, cage free : 1
Reduced fat Sour cream/ Greek yogurt : 1 cup
Citrus: Meyer Lemons
Juice of 1 big lemon or about 3 Tbsp. of lemon juice
Grated lemon zest : 1 Tbsp.
Pure lemon extract : 1 Tbsp.
Produce : Berries
Fresh blueberries : 1 cup, tossed in about 2 Tbsp. of flour ( If using frozen, use unthawed only please.)
Topping : Mix thoroughly
Lemon zest , grated : 1 Tbsp.
Granulated sugar : 2 Tbsp.
Pre-heat oven to 375°F.
Line your muffins pans or grease them if preferred. Set aside.
Measure and sift the flour, salt, baking powder and soda in a separate mixing bowl and set aside. Alternatively you can whisk it thoroughly.
Cream the room temperature butter and sugar until fluffy and creamy using a hand/ stand mixer. Add in the egg and mix until blended well. Next add in the sour cream or yogurt , followed by lemon juice , zest and extract and mix well.
Stir in the flour mix into the creamed mixture just until no streaks remain. DO NOT over mix or you will have a tough muffin on your hands.
Next gently fold in the blueberries. If using fresh berries, toss the rinsed and patted dry berries in about 2 Tbsp. of flour. Shake off the extra flour and gently fold it. If using frozen , use the unthawed frozen ones directly.
Using an ice cream scoop or measure , distribute it into the prepared cups.
Combine the ingredients listed under topping, and sprinkle some on the top of each muffin.
Bake for about 22 minutes or so until just lightly browned.
Cool in the pan for about 5 min and then cool on the wire rack.
Slice and eat warm or cold, simple straight or with a dab of jam. Breakfast or after school. You simply cannot go wrong with these melt in your mouth tender lemony blueberry muffins ! Go ahead grab one while it warm and you can polish it off very adult like with a cup of coffee as well.
I apologize for the delay in the post. A1 had some work done for the braces and a forgotten appointment we had to rush to. Stoic as he normally would be with everything, the pressure and pain of the lower wire in the brace is not a pleasant experience for anyone and can quickly get on one’s nerves. In the case of A1, it usually leads to monosyllables . In good days it would be a sentence.
And then M ( my slightly nutty and neurotic lab), decides to chase the squirrel up the tree – not happening . Sore and bruised leg and ego later, she wanted to sleep on mum’s lap. Oh well ! They never grow up. You would not be very far off thinking there is three ring circus at home. Well most of the days the juggler is awesome and peace reigns..
A2 on the other hand has grown a sweet tooth ( a few gazillion teeth more likely )and seems to hover around the kitchen a bit more interested in the goodies of the day. A3 has devoted his life to building Legos , Legos and more Legos. And when we take a break, we build a city out of Legos .. Again.
My faithful blender of 10 years goes kaput and the newly ordered and delivered Vitamix stares back at me from the counter giving me the come hither look . More carrot smoothies I say ! Or Morning glory muffins! I will take both. So how has your day been so far?
In this recipe we have a slightly adapted version of the Morning glory muffins from King Arthurs domain and Earthbound farms original recipe.
Plump raisins , crunch of almonds and walnuts, hint of cinnamon and ginger, grated carrot and apple and added dash of flax meal. I mean what’s not to love about this. And btw who says it just has to be for breakfast . It’s a great after school snack as well. And in the car. And after soccer. You get the picture.
Hand one to your growing and bouncing of the walls active kid with a glass of milk and they are good on the hunger front !
Prep time : 15 min Bake time : 22- 25 min Makes : 16 muffins
Whole wheat flour : 1 cup
All purpose flour : 1 cup
Brown sugar : 3/4 cup
Melted butter + lite olive oil : 2/3 cup ( in total)
Large eggs : 3
Baking powder : 1 tsp.
Baking soda : 2 tsp.
Flax seed meal : 3 Tbsp.
Vanilla extract : 2 tsp.
Dry ground ginger : 1/2 tsp.
Cinnamon powder : 2 tsp.
Salt: 1/2 tsp
Peeled ,fine grated carrots : 2 cups
1 Large apple grated ( tart or sweet ) : 1/2 cup approx.
Slivered almonds or chopped walnuts : 1/2 cup
Pre heat oven to 375 F
Line the muffins trays with paper cups.
Pour 1/2 a cup of very hot water over the raisins to plump it up before use.
In a large mixing bowl add both the flours, flaxseed meal ,baking soda and baking powder and whisk very well. Set aside.
In a stand mixer, add the butter and oil combination and sugar and whisk well.
Add the cinnamon and dry ginger spice mix , vanilla extract and then add the eggs one by one and whisk well.
Add the flour and gently fold it.
Add the grated carrots and apples next and fold gently once again. Do not whisk vigorously.
Drain the water from the raisins . Then gently stir it in the along with chopped nuts.
The batter would be very thick .
Drop in heapfuls to fill up about 3/4 the muffin well.
Bake till a tooth pick inserted comes out clean and the muffins springs back slightly when touched.
Cool in the pan for a couple of minutes and then remove and cool on a wire rack very well.
They stay fresh at room temperature very well.
Serve warm with a a dab of cream cheese if preferred and with a tall glass of milk.
What would you do…. For a lime muffin? According to my daughter, an entire school project without complaints !
My butterfly (A2) was in a bit of a flighty mood yesterday . Saturday chores not withstanding, there was bit of a reluctance to do anything. Preteen issues I suppose. So while flitting around the kitchen and clearing up stuff for me , there was a declaration of “I will not do any more of my project work today”. Ahem ! Now when Mommy darling presented the solution of deferring it to Sunday, it fell on deaf ears !. But I guess you arrive at the solution when you want to…
A2 is also an immense fan of my baked goodies. Yay! I have a fan ! Actually I have 3. To bring out the summer in spring and the spring back in her step , I promised to make lemony muffins with glaze…. How do you do it without lemons? Make it key lime muffins with glaze and I had a grinning kiddo …And her brothers of course got it too..
So here’s to really light and melt in your mouth key lime muffins with just the right amount of tart, sweet and zing ! Bite one and I suppose you would experience burst of summer too!
Prep time : 10 – 15 min Bake time 20 min Servings : 12
Self rising flour: 1.5 cups
Baking soda: 1/4 tsp
Egg : Large, 1 beaten
Sour Cream : 3/4 Cup + zest of 1 key lime
Lime Juice : 2 Tbsp. ( fresh)
Pure lemon / lime extract : 1/2 tsp. ( optional)
Veg oil : 1/3 Cup
Sugar : 3/4 Cup Preferably brown soft sugar
Milk : 1/3 Cup
Confectioners sugar : 1.5 cups
Lime Juice : 1 Tbsp.
Zest of key lime : About 1 Tbsp.
Preheat your oven to 350 F.
Whisk the self rising flour and baking soda together initially.
Then add in the brown sugar and whisk it once more.
Break a large egg and whisk it with 1/3 cup of oil. Seta side.
To 3/4 cup of sour cream add in the zest of 1 key lime . ( Do make sure you wash the lime very well). Also add in about 2 Tbsp. of fresh key lime juice from these. You can also add 1/2 tsp of lemon / lime extract of desired to kick it up a notch. Whisk it and set aside.
In a stand mixer or a mixing bowl, add in the dry ingredients first and then the milk and egg-oil mixture and sour cream and whisk it till well combined.
Line muffin cups in your pan. This batter should make about 12 regular sized muffins.
Add to about 3/4 of the cup and bake for 18-20 min. Do the skewer test to ensure it is fully cooked.
These muffins are utterly soft and totally melt in the mouth. Perhaps you can even substitute for a cupcake!
Remove from the oven and cool before glazing.
Add all listed under glaze and whisk well together. If the mix is a bit dry , just add a tsp. of water to bring it together.
Glaze as you like !
Perfect muffins that remind you of summer in spring!