Hands down, these are some of the best blueberry muffins I've ever eaten. Moist does not even begin to describe these babies. They're dense and moist and really more like cake.
Cake for breakfast! I'm all about it.
Frozen blueberries work fabulously in these muffins. The only thing you should NOT do is overmix the batter. And don't overbake them.
You know. The usual.
They're just really good. I think it's the sour cream. It makes the batter super-thick and just amazing. You'll think you went to a bakery for these.
Bakery Blueberry Muffins
Adapted from Kelsey Nixon
1/4 cup oil
3/4 cup sour cream
3/4 cup sugar
Juice & zest of one lemon
1 tsp lemon extract
1 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup blueberries (fresh or frozen)
Whisk together the oil, sour cream, sugar, egg, lemon zest & juice, lemon extract & vanilla extract. Use a spatula and fold in the remaining ingredients. Don't overmix the batter.
Spray a 6-count muffin tin with nonstick baking spray. Use a large ice cream scoop to scoop the batter into the muffin tin. The muffins will be very full. Bake in a 350 degree oven for about 20 minutes, until just set (the tops should spring back when you press lightly).