Blueberry Muffins!

This morning I decided on a little impromptu muffin making because I was seriously craving some blueberry muffins. I wanted a little tartness to go along with the blueberry, so I added sour cream, buttermilk and lemon zest (a little trick I learned from Ina Garten). Aside from the fact that I couldn’t manage to get equal amounts of batter in my muffin liners (despite using a scoop!), they turned out really, really good. Beckett and I ate 4 of them right out of the oven in about 10 minutes. And I’d like to blame it all on Becks, but this girl ate some muffins. They turned out light and tangy and were exactly what I was craving.

Blueberry Muffins

1 stick butter, softened
1 cup sugar
1 tsp vanilla
2 eggs
1 tsp lemon zest
1/2 tsp salt
1 1/2 tsp baking powder
3/4 tsp baking soda
2 cups flour
1/4 cup sour cream
3/4 cup buttermilk
2 cups blueberries

1.) Preheat oven to 375 and line muffin tins with 18 liners.
2.) Using an electric mixer, beat butter and sugar until smooth, continue beating and add vanilla, eggs and lemon zest. Next add salt, baking soda and baking powder, and then pour flour in very slowly while mixing on the lowest setting. Add sour cream, and buttermilk and beat until batter has a silky consistency. Stir in blueberries.
3.) Fill each muffin liner 3/4 full and bake for about 20 minutes, or until tops are slightly browned.

Yields 18 muffins

*I topped each muffin with sugar and lemon zest, but next time I make them I will leave off the zest. It got too brown while baking and didn’t add much flavor.