Recently, my husband, son and I packed up for a road trip from Virginia to Minnesota (with plenty of stops in between.) Among other things, we visited my grandpa, aunt and uncle and cousins, which meant we ate plenty of food that I can’t always readily get in Virginia (Number one: squeaky cheese curds!)
Although in his 80s, my grandfather is still very active and one of the things he likes to do is pick fresh blueberries from a local farm (I guess my love for local is a family thing!) Minnesota has a great climate for growing blueberries both on farms and in the wild so since we were visiting during July, the prime blueberry season, he had buckets of just-picked goodness to snack on. We ate them for breakfast with cream, in muffins, in a peach and pie and we ate handfuls of them plain because they’re just that good.
I’ve written the muffin recipe here exactly as my grandfather gave it to me, but I’ve added some notes at the bottom of the post with modern updates. All I know is he got it from the blueberry farm years back, so if anyone recognizes it please let me know!
- 1/2 cup sugar
- 1/4 cup butter or margarine, softened
- 8 oz sour cream
- 2 tablespoons lemon juice
- 1 1/2 teaspoon grated lemon peel
- 1 1/2 cups all-purpose flour
- 1 cup fresh or frozen blueberries, unthawed
- 1 large egg
- 1 teaspoon baking soda
- 1 tsp lemon grated lemon peel
- 2 tbsp sugar
- Preheat the oven to 350 degrees Fahrenheit. Grease a muffin pan (I used a 24 cup mini muffin pan, but a regular size 12 cup muffin pan is fine too.)
- In a large mixing bowl, combine the 1/2 cup sugar and butter. Beat at medium speed until well-mixed (1 to 2 minutes.)
- Add sour cream, lemon juice, 1 1/2 teaspoon lemon peel and egg. Continue beating, scraping bowl often, until well mixed.
- In a separate medium bowl stir together flour and baking soda. By hand, stir flour mixture into sour cream mixture until just moistened.
- Fold in blueberries by hand. Spoon into greased muffin pan.
- In a small bowl, stir together 2 tablespoons of sugar and 1 teaspoon lemon peel, and sprinkle some on each muffin.
- Bake for 20- 25 minutes or until lightly browned. Cool 5 minutes, remove from pan.
- If freezing, cool completely before loading into freezer-safe containers.
The blueberries give these muffins sweetness; the sour cream makes them creamy and moist; and the lemon gives these muffins a bright kick. Finally, the crispy sugar topping ties it all together and I’m kind of addicted!
Notes on the recipe:
- The muffins have a darker color when finished because I used raw sugar to keep them vegetarian, but the original recipe calls for white sugar. Either one works fine depending on your dietary needs.
- Whole wheat flour can also be used in place of the all-purpose flour.
- The recipe says you can use butter or margarine, but honestly, I don’t think we’ve ever used margarine.
- Whole fat or reduced fat sour cream works, but fat-free sour cream really changes the consistency and makes them a little too runny. Plain Greek yogurt would also work (and then you could use the rest of the sour cream or yogurt to make Katie’s delicious 3 Go-To Quick Dips, or my Dill Party Dip with lemon. Seriously, I couldn’t get enough of her “Smokey Southwest” dip this past weekend during our RWC bloggers meeting.)
- Funny story: The recipe calls for one 8-oz container of sour cream. The first time I made this I misread it as one container of sour cream, which these days is 16 ounces. So I don’t know exactly when this was written, but back then sour cream containers were smaller. The muffins were edible but somehow also flat, crumbly and extra moist at the same time, so I edited the recipe slightly to be more modern.
What’s your favorite muffin recipe? Leave your muffin ideas in the comments. I’ll be over here eating more muffins.
Have a great week, RWC!