“A bad review is like baking a cake with all of the best ingredients and then having someone sit on it.”-Danielle Steel
Always on the hunt for the next favorite recipe to add to my cook book (that is filled with perfect-every-time- favorites) and with an abundance of fresh blueberries, I decided to be daring and to live on the dangerous side…I tried a new muffin. Gasp! I know what you are thinking… branching away from all time favorites, the never let you down kind of recipes may seem like a risky idea when baking for people other than yourself. I would have to agree. However, sometimes it pays to live dangerously on the edge like I do (ha!) because these are one of the very best muffins to come out of my little lime green and life vest orange kitchen.With a few subtle changes like orange zest as opposed to lemon and tossing in some vanilla (just because it makes everything smell better when baking), these decadent muffins were the perfect pick me up for my grandfather after a short stay in the hospital. Live on the edge, I promise it will pay off!
Yummy Blueberry Muffins (adapted from Smitten Kitchen)
…Or whatever fresh local fruit you have on hand (raspberries will be my next trial!)
-5 tablespoons of butter
-1/2 cup of sugar
-3/4 cup sour cream
-zest from an orange
-1 tbs vanilla
-1.5 c flour
-1.5 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp salt (I used sea salt)
-3/4 cup of fresh or frozen blue berries
Preheat oven to 375 and line or grease muffin tin. Cream butter and sugar. Add vanilla and egg (continue to beat) followed by sour cream and zest. Sift in half of dry ingredients and mix. Sift in second half, mixing only until you can no longer see dry ingredients (aka do not over mix!). This will be very thick batter…That is normal! Fold in fruit gently and scoop into muffins tins so they are 3/4 full. Bake for 25-30 mins until knife or tooth pick comes out clean. Let cool and enjoy!