Blueberry Lemon Muffins

These muffins are a nice moist dense muffin with good flavor.  The Sugar and Lemon Zest on top give it a little extra sweetness and crunch on top.  If the muffin isn't sweet enough for your taste, you can add an extra half cup of sugar to the batter.  

Blueberry Lemon Muffins

4 Eggs

2 Cups Sugar + 1/2 cup

1 Cup Melted Butter

1 Tsp Vanilla Extract

2 Cups Sour Cream

4 Cups All Purpose Flour

1 Tsp Salt

1 Tsp Baking Soda

2 Cups Blue Berries

Preheat oven to 400 degrees F.

Zest the yellow part off of 3 Lemons.  Put the zest from one of the lemons in a smaller bowl and mix with 1/2 Cup of Sugar for topping.  Set aside.

Gather your ingredients. 

In a separate bowl, mix Flour, Salt and Baking Soda with a dry whisk until blended.  Then add in your Blueberries, and give them a mix in with the dry ingredients.  Today I used berries that I froze earlier this summer.  

In a separate bowl blend the Sugar, and melted Butter, then add in your Eggs and Vanilla.

Blend your Sour Cream into the Sugar, butter, eggs mixture. 

Add the wet ingredients into the dry and mix it in with a spoon or rubber spatula.  The batter should be kind of thick and lumpy.  Don't over mix it.

 Spoon into greased or lined muffin tins.

Sprinkle Lemon Sugar on top of muffin batter.  

Bake in the oven at 400*F for 20 minutes until they start to get a little golden. 

 Cool on racks.

Pancake Recipe

I don't know about you, but around our house Pancakes are just as popular for supper as they are for breakfast.  They are also great to reheat for a quick snack, to eat cold, or even as a sandwhich substitute in school lunches with peanut butter and jam on them.

Today, I am going to double the recipe and add blueberries to the last half of the batter.

This recipe is pretty easy and yummy!

Pancakes from Scratch

1 1/2 cup Flour

1 Tbsp Baking Powder

1 Tbsp Sugar

1/2 Tsp Salt

1 3/4 Cup Milk

2 Tbsp Oil

1 Egg

Vanilla

Blend dry ingredients together.  Blend Wet ingredients (I do this in my 4 cup measuring cup).  I don't measure the vanilla but just dump it in.   Add the wet to the dry and give a mix, then ladle into a hot pan or griddle.  The batter will get bubbles on it when it starts cooking.  When the bubbles pop and the batter starts to lose the shine, give it a flip!  Cook until golden brown.

Usually I find with my family, we have to double the recipe or even quadripple the recipe so that there is left overs for lunches and stuff.

If you want thinner pancakes, just add a little more milk.