Blueberry Muffins

I've been baking. A lot. I have to say, cooking is a lot easier than baking because there's room for modification and experimentation. When it comes to baking, there's a recipe and you follow it. However, if you have the right recipes, baked goods can be pretty delicious. I had a bag of frozen blueberries on hand the other day and thought whole wheat blueberry muffins sounded interesting and difficult to screw up. I was right. With the addition of some lemon zest and sour cream, these muffins were tangy and delicious!

Ingredients

5 tbsp unsalted butter, softened

1/2 cup sugar

1 large egg

3/4 cup sour cream

1/2 tsp grated lemon zest

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup fresh or frozen blueberries

Start by preheating your oven to 375 degrees and using butter to grease your muffin tins.

Beat the butter and sugar with an electric mixer until light and fluffy. Add the egg and beat well, followed by the sour cream and lemon zest. Combine the flour, baking soda, baking powder and salt separately then add into the mixture, little by little, combining with the mixer until well-incorporated. Gently fold in the blueberries.

Scoop the mixture into the muffin tin, filling about 3/4 of the way up. Bake for about 25-30 minutes or until the muffins have browned on top.

Let them cool and enjoy with a cup of coffee for breakfast!