This is it! THE recipe for which I have been looking for blueberry muffins. The recipe originally called for strawberries instead of blueberries. I tried the muffins with the strawberries, but found that the area around each piece of strawberry was gooey. That being said, my grandsons and my son in-law loved these muffins with the strawberries in them, as in a couldn’t-stay-out-of-them kind of love.
The muffin itself, minus the strawberries, was outstanding with its tender, moist crumb and just the right amount of lemon. I knew that the muffins would be terrific with blueberries, three bags of which just happened to be hanging out in my freezer. Blueberries are my all time favorite berry, especially fresh berries in things such fruit and yogurt parfaits and berry trifles. Oh, and I can’t wait for some fresh blueberries so that I can make some Minted Blueberry Salsa, too!
A surprise element in this recipe is sour cream. Be sure to use regular sour cream, no “lite or “light”” sour cream allowed! I made the mistake once of using light sour cream in a Sour Cream Pound Cake…baaaaaad idea. The cake would not come out of the pan and the large chunks of cake that did come out would not hold together. Bottom line, make these muffins according to the recipe. I got 15 muffins out of this, which is an odd number–12 muffins in one pan and only three in another pan? Seven in one and eight in the other? A little less in each muffin cup so that there is enough for 16 muffins and make it eight and eight in each pan? Decisions, decisions. Heck, just make the muffins.