|The delicious final product.|
So. Here is the other type of muffin I made for the wonderful one-year-old's birthday party. It should not surprise anyone that these were my preferred of the two muffin types (Helloooooo, lemon! How I love you...). These were nice and lemony and tart (maybe because I doubled the lemon called for in the recipe). They were also moist and the poppy seeds gave a nice crunch. But adding the blueberries just took the muffins to a whole new level as far as I'm concerned. These feel nice and light and not at all too heavy to eat for breakfast or as a snack during the day.
This recipe makes 18-20 muffins.
|Le Ingredients. (said in a French accent)|
2/3 cup white sugar
1 cup of white whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup nonfat sour cream
1 teaspoon vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 tablespoons poppy seeds
2 cups fresh blueberries
1. Preheat oven to 400 degrees. Either spray a muffin tin with Pam or put in muffins liners.
2. Zest your lemons. Then, mix the white sugar with the lemon zest. Use a fork and press down on the zest until it is all mixed together.
|Zest with sugar.|
|Zest with sugar after fork mashing and mixing.|
|The dry ingredients.|
4. Melt your butter and set aside to cool.
5. Rinse your blueberries and set aside to dry.
6. In a separate bowl from the dry ingredients, mix together the eggs, sour cream, vanilla, lemon juice, and cooled butter. (Make sure it is cooled enough that it won't cook the eggs a little bit.) Blend until creamy.
|The wet ingredients.|
7. Add dry mixture to wet mixture and stir until well combined.
8. Add the poppy seeds and mix.
9. Add in 1 1/2 cups of the blueberries and gently stir until mixed. (Try not to burst any of the blueberries).
|The mixed batter.|
10. Spoon the mixture into the muffin pan. Sprinkle the muffins with the remaining 1/2 cup of fresh blueberries.
|Sprinkled with blueberries.|
|Just out of the oven!|