Our friend and Walter Stewart’s shopper Sherryl Mascarinas shares this delicious blueberry muffin recipe. She’s tweaked it by adding more blueberries, lemon zest and switched to sour cream instead of yogurt. “And an added bonus was finding these delicious local blueberries from Dzen Blueberry Hill at Walter Stewart’s Market. 2 pints for $7!” Thanks Sherryl!
Loaded Blueberry Lemon Muffins
(recipe adapted from Alton Brown)
3 3/4 cup all purpose flour
1 1/4 cup granulated sugar
4 tsp baking powder
2 tsp baking soda
1 tsp kosher salt
Zest of 1 1/2 large lemon
1 cup vegetable oil
3/4 cup buttermilk
2 large eggs
2 egg yolks
16 oz sour cream
2 pints fresh blueberries

Demerera sugar for sprinkling
1. Preheat oven to 375
2. Mix together oil, buttermilk, all the eggs, and sour cream. Mix gently with spoon until combined. Do not overmix. It’s ok for it to be lumpy.
3. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and zest. Mix with a wooden spoon. Toss in gently with wet ingredients until just combined.
4. Toss the blueberries with a teaspoon of flour. Add to the batter gently.
5. Line a muffin pan with cupcake liners. Fill with batter until full and with a small mound on top. Sprinkle with Demerara sugar.
6. Bake for 25 mins. Let cool on top of a cookie cooling tray.

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