Classic Blueberry Muffins

Classic Blueberry Muffins

I love Muffins... love, Love, LOVE them. can't get enough. Over the past few months I've been trying to make some from scratch for the first time in my life. The first batch I ever made(the recipe I got from a cook book) smelled so good,  but tasted so horrible I had to toss out the entire batch. I started to try some other recipes that i found online. They would turn out pretty well but they were always missing something. Either I wouldn't be exactly excited about the flavor or I didn't think they were exactly moist enough. So I started doing some experiments and trying different combinations of ingredients. I found that adding sour cream(something that I hate and refuse to eat) actually makes muffins and cakes really moist. I'm still working on on making a streusel topping for my muffins but I made this recipe for blueberry muffins came out great and I love it.

Ingredients

• 2 cups flour
• 1 cup sugar
• 1/2 tea spoon kosher salt
• 1 table spoon baking powder
• 1/2 tea spoon of cinnamon
• 2 eggs (room temperature)
• 1 cup milk
• 1/4 cup of vegetable oil
• 1/4 cup of sour cream 
• 2 tea spoons vanilla
• 2 tea spoons lemon juice
• 2 cups fresh or frozen blueberries

Cooking Instructions

1. Preheat oven to 400 degrees and spray muffin tin or line with baking cups. 
2. In a large bowl sift flour, sugar, kosher salt, baking soda, and the together cinnamon. Whisk them a few times just to make sure that everything is mixed.
3. In a separate bowl smaller bowl whisk the eggs, milk, vegetable oil, sour cream, vanilla and lemon juice. I mixed one ingredient at a time starting with the sour cream and eggs. 
4. Add the wet ingredients to the dry ingredients using a spoon or spatula, make sure everything not to over mix.
5. Now add the blueberries to everything and mix the in. batter will be lumpy.
6. Fill each muffin tin to about 3/4 of the way.
7. Bake for about 15- 20 mins until you can stick a tooth pick in and it comes out clean.