Muffins are supposed to be a quick and easy treat. Nothing annoys me more than a “quick and easy” recipe that calls for 2/3 of this, 1 3/4 or that. Now, I’ve just dirtied 3 different measuting cups. Just more to wash. Stick to a simple recipe that uses whole cups of ingredients, and there is less cleanup, and, less chance of messing up the recipe.
If you have access to a You-pick-em farm, or they still have these at your local farmer’s market, these are a real treat.
- 1 cup sugar
- zest of 1 medium, or 2 small, lemons
- 1 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups fresh or frozen blueberries
- 1 cup sour cream (or yogurt or even buttermilk)
- paper liners
Preheat oven to 350.
(Directions for the night before or at the bottom.)
In a medium bowl, add the zest to the sugar and mix well. Add the two eggs and the one cup of oil and the sour cream, and stir well with spatula till it’s all combined.
In a separate, smaller bowl, combine the flour, salt, baking soda, and baking powder. Toss with fingers or a fork to incorporate the dry ingredients. Add half of the dry mix to the egg mixture and use a rubber spatula to gently fold it into the wet ingredients.
Add the blueberries to the remaining flour mixture and toss around so the blueberries are covered in the flour.
Add to the batter, and again, gently fold in using the spatula. A few lumps are fine.
Line a 12-cup muffin tin with paper liners. Fill each muffin tin with about 1/4 cup of batter. This recipe will make about 18 muffins. If you have two muffin pans you can bake them all at once, or wait till the first tray is done and then bake the rest.
These muffins will take right at 24 minutes to be fully cooked. I usually set my timer for 18 minutes, turn the pan around for even browning, and set the timer for 6 more minutes.
Remove from oven, and remove from tin and let cool on a cooling rack.
NOTE: To set up the night before to ease the breakfast chaos, combine all the wet ingredients in one dish; cover and refrigerate. Combine all the dry ingredients (except blueberries), seal and leave on counter. If you have a mixing bowl with a snap lid, this would be ideal for either the dry or the wet as it can be the main mixing bowl in the morning. Leave the blueberries in the fridge, freezer or counter; in other words, wherever you have them stored the night before, they can stay there. The next morning, pull the wet ingredients out of the fridge. Preheat the oven. Combine the dry with the blueberries, and then gently fold into the wet ingredients. Fill muffin tins and bake.