I’ve been in the baking mood this week, so I searched high and low for a good blueberry muffin recipe and landed on this one from Smitten Kitchen. I adapted the recipe a little to make it my own and to try to make it special, because let’s face it— how many blueberry muffins have you had in your life? At least for me, A LOT. I added all sorts of goodies, like lemon juice and cinnamon, and replaced boring sugar with orange-blossom honey. These are fluffy and moist and oh-so-delicious. Plus, you wont find these at your corner bakery— definitely a plus!
Lauren- your arroz con pollo looks awesome! I’m always trying to find new takes on the typical rice and chicken dish, so this is definitely a must try. Thanks!
Honey Blossom Blueberry Muffins
Makes 12 standard muffins
5 tablespoons unsalted butter, softened
1/2 cup plus a little extra orange blossom honey
1 large egg
3/4 cup sour cream (could also use plain yogurt)
juice of 1/2 lemon
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt & 1/2 teaspoon cinnamon
1 cup blueberries, fresh or frozen (don’t defrost)
Preheat oven to 375°F. Line a muffin pan with paper cups or use non-stick cooking spray. Beat butter and honey with an electric mixer until light and fluffy. Add egg and beat well, then beat in yogurt and lemon juice. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Very gently fold in your blueberries. The dough should be quite thick, closer to a cookie dough. Scoop batter to fill muffin cups 3/4 full. Bake for roughly 20-25 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.
Let cool on rack or gobble them up with some tea on the spot! Invite friends or you’ll end up eating these all by yourself… I mean it! These are also great a day later halved, toasted and served with your favorite infused honey or butter.
With love, K