Perfect Blueberry Muffins
Photo © Deb Perelman
- 5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened
- 1/2 cup (3 1/2 ounces or 100 grams) sugar
- 1 large egg
- 3/4 cup sour cream or plain yogurt
- 1/2 teaspoon grated lemon zest
- 1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
- 1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
- 1/4 teaspoon (1 gram) baking soda
- 1/4 teaspoon (2 grams) salt
- 3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen
- This recipe is vegetarian
- Produce
- Blueberries, fresh or frozen (3/4 cup)
- Lemon, zest (1/2 teaspoon)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Baking powder (1 1/2 teaspoon)
- Baking soda (1/4 teaspoon)
- Salt (1/4 teaspoon)
- Sugar (1/2 cup)
- Dairy
- Butter, unsalted (5 tablespoons)
- Sour cream or plain yogurt (3/4 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published August 26, 2010 (2 years ago).
314 people saved this recipe.
