Blueberry Muffins

Breakfast or brunch has gotta be my fav meal. It's the only meal you can get away with eating something sweet as your main dish! I love pancakes, crepes, muffins, french toasts....yums! I'll take any of those over steak and eggs anyday.

Planning ahead for today's breakfast, I baked blueberry muffins yesterday. I have another recipe for blueberry muffins but those were definitely sweeter and tasted more like cupcakes than breakfast muffins. This recipe however, bakes a very satisfying breakfast. And it is sooooo easy and simple to make. You dump everything into a bowl n mix, easy!

There's lemon zest in this recipe that gives the muffins a lil subtle tangy taste and sour cream in the recipe just makes the muffin moist. Here's what I had for breakfast!

I promise it's a simple and easy recipe. Here's what you'll need:

- 3 1/2 cups flour

- 4 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 10 tablespoons unsalted butter

- 1 1/3 cups white granulated sugar

- 2 eggs

- 1 egg yolk

- 1 cup milk

- 1 cup sour cream

- 2 teaspoons lemon zest

- 1 cup fresh blueberries

1. Preheat oven to 350 degrees F. Line a muffin tray with paper liners.

2. Sift together the flour, baking powder, baking soda and salt.

3. In another bowl, whisk together the butter, sugar, eggs, egg yolk, milk, sour cream and lemon zest.

4. Using a rubber spatula, fold in the flour mixture. Before you finish folding all the flour in, add in the blueberries and continue to fold until there are no flour streaks. (The mixture will be lumpy, this is correct.)

5. Fill the muffin cups with the batter to its rim.

6. Bake for 30 - 35 mins until the tops browns and an inserted toothpick comes out clean.

These muffins turned out huge and super yummy looking! It's definitely a great way to kick start the morning!