Bits of Sweetness: Blueberry Lemon Zest Muffins

Blueberry Lemon Zest Muffins

Confession:: I changed the recipe name. Because the original contained the words "sour cream" and while, I love sour cream and am a huge fan, it just sounds like a turnoff! Blueberry Lemon Zest has so much more flair to it! These are not as sweet as a box mix, but they are sweet enough, and the chalk-full goodness of blueberries is enough to make anyone practically inhale them.

On a side-note I finally found some good window light in my kitchen! I have this big HUGE greenhouse type kitchen window but always have the blinds closed because, ironically, that window doesn't get much sunshine! So much for the greenhouse idea... Anyways.. :-) Yesterday while looking through the rare-opened blinds, I came upon the realization that, with a little work (involving standing on top of a chair) I could get some decent window light pictures! So, here you go. Finally! A recipe with good pictures! And, I should attach a warning here, since there are pictures.

**Warning:: These photographs may induce drooling. Be prepared**
Blueberry Lemon Zest Muffins
Ingredients:
Zest from 1 medium lemon
1 cup of white sugar
2 eggs
1 cup vegetable oil
1 teaspoon vanilla
2 cups of flour
(I used white flour. You can experiment if you'd like.
Let me know how it goes if you do!)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
1 1/4 cup blueberries
1 Tablespoon flour

Preheat oven to 400 *

Mix sugar and lemon zest in a small bowl. Use your fingers to rub the lemon pieces together
to bring out the oils & flavor. (I only had 1/2 a lemon and added some of the juice to compensate)
{Lemon zest sugar is one of the best smells & tastes ever}


Beat eggs in a large bowl. Gradually add the lemon-sugar mixture


Add vegetable oil and vanilla.
Sift flour, salt and baking soda in a medium bowl. Alternate between adding flour
mixture and sour cream to the large bowl of egg mixture.
Rinse blueberries. Shake in 1 Tablespoon of flour
(Confession: I skipped this flour step. They turned out fine, I think.)
Gently fold into batter. Pour into greased or papered muffin tins.
Makes 12 extra large muffins or 18-24 small/mini muffins.

They are quite tasty hot & fresh right out of the oven.


But my personal favorite is drizzled with melted butter.


One day later and I am already needing to make another batch!


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