We are big believers in Sunday breakfast. All week long we eat cereal or waffle sandwiches so Sunday mornings are filled with pop overs or pancakes, sausage gravy and home made biscuits,. Dutch babies, omelets or french toast and on super special occasions Full English Breakfast!
Today we are going out to lunch to celebrate Birdie's 17th birthday. I didn't want to make anything too filling but I still wanted a Sunday morning feel.
These are not healthy packed with bran and whole grain goodness. These are sweet and light with a slightly crisp crust and meltingly tender crumb loaded with pops of blueberries. Yum.
1 1/2 cups flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
Zest of one lemon
5 tablespoons unsalted butter melted
3/4 cup sour cream
1 teaspoon real vanilla
1-1 1/2 cups blueberries (I like more)
Preheat oven to 375.
Mix together flour, baking powder, sugar, baking soda, salt and lemon zest. Stir in the butter until well combined.
Add the sourcream, egg and vanilla and mix until just combined. Gently fold in the blueberries leaving a few behind for the end muffins.
Scoop batter into lined muffin tins (I use small tins and got 9 regular size. Mini or jumbo will of course make more or less.)
Drop the reserved blueberries on top of any muffins that seemed lacking. Usually the last two or three)
Bake for 20-30 minutes until tops are golden and pick inserted in center comes out clean.
Remove from oven and allow to cool for 10-15 minutes (or as long as you can stand.)