Blueberry Muffins

Thanks to everyone who participated in our first quiz. I was not expecting nearly 40 voters. Good to see though. The most popular vote, by a large but not statistically significant (yes, I'm that much of a geek that I tested it) number, is "Only very few are welcome". In hindsight, this response option is not a very good one because it could either mean only a small number of people are allowed in the kitchen to help or only a select small group of people are allowed in the kitchen. I'll take it to mean the latter, that's how I intended it.



I've been wanting to make these blueberry muffins for a while. Randi's blueberry muffin recipe is really quick and easy to follow. The muffins are great! Here is another recipe too.



Blueberry Muffins
2 cups all-purpose flour
2 tsp baking powder
3/4 cup superfine sugar
1 cup sour cream or plain yogurt
2 eggs
1 tsp finely grated lemon rind
1/3 cup vegetable oil
1 1/4 cups fresh or frozen blueberries

Preheat oven to 350F. Sift flour and baking powder into a bowl. Add sugar and combine. Whisk sour cream, eggs, lemon rind, and oil together in a bowl. Stir in the dry ingredients until just combined. Fold in the blueberries. To make muffins: fill a dozen 1/2 cup muffin tins about 2/3 full and bake for 25-30 minutes or until your toothpick comes out clean.



They are not very sweet. They're nice and light.



Have a happy Easter everyone! I expect that large amounts of food will be created in our households this weekend. I'm sure we'll blog all about it.