Give or take a pinch of baking powder, most blueberry muffin recipes are pretty much the same. One thing that varies is the dairy used – some recipes call for buttermilk, while others use yogurt, or sour cream as this one does.
When it comes to the amount of blueberries, it seems that 1 1/2 cups is the standard measure. Since I get my blueberries in pint baskets, which is 2 cups, I decided to push the envelope and toss in the whole thing.
Is that too many? You can be the judge, but I really like that these are chock full of juicy fruit, and while it does make them less sweet, I think it's a good tradeoff. This recipe is going to be published, so let me know what you think if you decide to give them a go.
I usually do my voiceovers in the morning, when I'm fresh and peppy, and my voice is dripping with enthusiastic verve. This voiceover was done late in the evening, as I was getting ready to take off to Las Vegas (where this is being posted from).
If you are new to the blog you probably wouldn't have noticed anything, but the regular viewers will hear the same thing I do…I sound really tired. Anyway, maybe I'm being a bit self-conscience, but I thought it was really noticeable, and a good reminder to make sure I do these soundtracks before a long day of production. Notwithstanding the sleepy narration, I like these blueberry muffins a lot, and hope you give them a try. Enjoy!
Ingredients for about 16 muffins:
3 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup white granulated sugar
1 (1/2 cup) stick butter, softened
finely grated zest from one lemon
2 tablespoons vegetable oil
2 large eggs
1 cup sour cream
1/2 cup milk
1/2 teaspoon lemon extract, optional
2 cups fresh blueberries