Prize Winning Blueberry Muffins
"Recipe from Blueberry Ridge Orchard in western Wisconsin. Not sure who gave a prize to these muffins, but they sound good to me!!! PS If you want to sprinkle some flour with the blueberries before adding to the batter, it might keep all the blueberries from sinking."
Original is 12 servings
Ingredients
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- Topping
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Nutritional
- Serving Size: 1 (84.3 g)
- Calories 198.4
- Total Fat - 8.7 g
- Saturated Fat - 4.8 g
- Cholesterol - 92.2 mg
- Sodium - 181.4 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 0.8 g
- Sugars - 10.8 g
- Protein - 5.7 g
- Calcium - 43.3 mg
- Iron - 0.6 mg
- Vitamin C - 2.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Pre-heat oven to 375 degrees.
Step 2
In large mixer bowl combine sugar and butter. Beat at medium speed, scraping bowl often, until creamy Add sour cream, lemon juice, 1 1/2 teaspoons lemon peel and egg. Continue beating, scraping bowl often, until well mixed.
Step 3
In medium bowl stir together flour and baking soda.
Step 4
By hand, stir flour mixture into sour cream mixture just until moistened. Gently stir in blueberries.
Step 5
Spoon into greased or paper-lined 12-cup muffin pan.
Step 6
TOPPING: In small bowl stir together 1 tablespoon sugar and 1/2 teaspoon lemon peel. Sprinkle about 1/4 teaspoon mixture on top of each muffin.
Step 7
Bake for 20 – 25 minutes or until lightly browned.
Tips
No special items needed.
1 Reviews
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