Thursday, July 25, 2013

Blueberry Sour Cream Muffins and a little catching up...


 

I love a good blueberry muffin, don't you? A true classic and never boring. I have made two batches of these muffins within the past 2 weeks! Everyone in my household loves them (including me!).
They are a perfect breakfast when you are running out the door (in a frenzy because you are late for something - camp, work, etc....) or a lovely midday snack .  We've even packed up several for mornings at the beach.  It's been so HOT here lately I hardly know where I've gotten the energy to bake at all, but I guess my appetite is stronger that I realized! Air conditioning helps too ♥


 
 
Topping:
1/2 brown sugar
1/3 cup flour
2 tbs butter, softened
1 tsp cinnamon
 
Muffins:
1 1/2 cup plus 1 tbs flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 egg
3/4 cup sugar
1 tbs butter, melted
1 cup sour cream
1 tsp vanilla
3/4 tsp grated lemon zest
1 cup blueberries (fresh or frozen)


 
 
 



Preheat oven to 375 degrees.  Make the topping first. In a medium bowl, combine brown sugar, flour, butter, and cinnamon.  Rub with your fingers to form course crumbs.  Refrigerate until ready to use.

Butter or line a 12 cup muffin tin.  In a medium bowl, whisk the 1 1/2 cups flour with the baking powder, baking soda, and salt.  In a large bowl, using an electric mixer, beat the egg at medium speed until frothy.  Add the sugar and melted butter and beat until pale yellow. Beat in the sour cream, vanilla, and lemon zest until blended.  Add the dry ingredients and beat at low speed until almost blended. 

In a bowl, toss the blueberries with the remaining 1 tbs of flour.  After blueberries are coated with flour, fold into the batter.

Fill the muffin cups three-fourths full of batter and sprinkle with the topping.  Bake for 25 minutes or until a cake tester (or toothpick ; ) comes out clean.  Remove muffins and let cool on a rack. 




Recipe from food & wine.com

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So how has your Summer been so far? Ours has been great! We've had a lot of beach days.  My car is full of sand and smells of coconut.  My little one is going to day camp a few days a week and he absolutely loves it!  He's learning new things, doing science experiments, reading books, and playing with friends.  Just what every soon-to-be six year old should be doing.  Speaking of that, we are also planning a big birthday party for the little guy, and he's about to start music lessons! So fun!











On July 4th we had a birthday party for my Mom. I made BBQ chicken on the grill and we all had a lovely day together. That weekend friends of ours invited us over for a cookout.  The kids played soccer and jumped through the sprinkler.  The evening ended with s'mores! They were so good! I ate so many I lost count.....







I hope your days are filled with sandy beaches and evenings with s'mores! It's what Summer is all about! ♥

PS Don't forget to please check out my daily musings on twitter and instagram.  I would love to follow you too! : )

PSS Did I tell you I started a new book?  It's called The Peach Keeper.  So far I love it! It's the fourth Sarah Addison Allen book I've read in a row.  All her books have a magical, mystical element about them.  If you haven't read Garden Spells yet, please do.  It's my favorite so far. 

4 comments:

  1. Hi Danielle,

    I've been waiting for this recipe since I saw your pictures on Instagram. They look so yummy!!

    Your summer sounds lovely so far. I love S'mores....so good!!

    Gemma xXx

    ReplyDelete
  2. Delicious! .. and blueberries are everywhere. Nothing better than a s'more on a warm summers nite:) Enjoy the weekend ahead!

    ReplyDelete
  3. Mmmm....those blueberry muffins look great! I love blueberries. Thanks for sharing the recipe.

    I'm glad you are enjoying your Summer. It's so short here in the Northeast, we have to enjoy every last minute of it!

    ReplyDelete
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