The boys went to bed hoping for a snow day. We had many inches of snow over the weekend and, to their great delight, it was snowing again when we went to bed last night. It was bitterly cold (4 degrees at 6am) this morning but school was definitely on. I thought I would soften their disappointment with their favorite blueberry muffins. They are "Quinn's Blueberry Muffins" because he and his buddy Banyan can eat the whole batch in one sitting.
Quinn's Blueberry Muffins
1 1/4 cup unbleached all-purpose flout
2 tablespoons toasted wheat germ
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter softened
2/3 cup sugar
1 egg
1/2 cup plus 2 tablespoons sour cream
2 teaspoons fresh lemon zest
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
Preheat oven to 375. Grease 12-18 muffin tins. (I always can get 18 muffins out of the recipe).
Stir the flour, wheat germ, baking powder, baking soda, and salt together in small bowl.
Cream the butter and sugar together with a mixer until fluffy and light yellow. Mix in the egg, sour cream, lemon zest and vanilla until well combined. Pour the dry ingredients into the wet ingredients and mix by hand with just enough strokes to combine. Fold in the blueberries.
Spoon out the batter among the muffin cups. Bake for 20-23 minutes (longer if using frozen blueberries). Tops will become light brown. Remove and cool for 10 minutes.
Modified from A Real American Breakfast
Yum, I will definitely try these! And I LOVE the before and after pics!
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