SOUR CREAM BLUEBERRY MUFFIN

I''s a blueberry muffin but however there's no fresh or even frozen blueberry in this recipe. I only drizzled the blueberry jam on top of this muffin. 

The sour cream in this blueberry muffin recipe gives it a nice richness, and makes for a very tender muffin.

 

Ingredients:

• 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
• blueberry jam

Preparation:

Preheat oven to 375 degrees F.

Sift together the flour, salt, baking powder, and baking soda into a bowl; reserve.

In a large mixing bowl, beat the sugar, butter, lemon zest, and vegetable oil until light and creamy. Beat in the eggs one at a time. Whisk in the sour cream, milk, and lemon extract.

Add half the dry ingredients, and stir until just barely combined. Add the remaining dry ingredients, and fold with a spatula until just combined.

Line your muffin tins with paper baking cups. Fill each to the top with batter.  Drizzle the blueberry jam on top the muffin. Bake 30 minutes to a beautiful golden brown. When cool enough to handle, remove muffins from the tins and serve.

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Blueberry Muffin yang tidak menggunakan blueberry segar tapi sebaliknya saya cuma menggunakan jam blueberry di atas muffin. Menariknya muffin ini ialah krim masam melembapkan muffin dan tekturnya seperti tektur cake, lembut. Adunan ini menghasilkan 16 biji muffin.

Next Post - Chicken Pie

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