To put it easily these muffins are not to sweet and give you a mix of scone and muffin but they are so light and airy you break off a piece and pop it in your mouth and chase it with coffee… talk about a piece of freakin heaven!
“The muffin that every Northwest blueberry deserves, featuring a gloriously tender crumb with pockets of sour cream, fat local berries and a light, crunchy sugar topping.” (Great description right? Makes me want one right now…)
The most amazing thing about these muffins is I go and pick them up before work around 7:20am and if I’m lucky (and i usually am) They will be fresh out of the pan so yep the early bird not only gets the muffin but she gets it hot.
So, obviously i cant help but try to recreate these muffins at home. Even though they are perfect I have to put my own little twist on it and give these muffins the Quaintrelle Treatment.
- Preheat oven to 350 degrees F. Grease mini loaf pan or muffin pan or line with paper muffin liners.
- In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt, baking soda and, lemon zest.
- Stir dry ingredients into egg mixture alternately with sour cream. The batter will be lumpy and may have pockets of flour. Do not over mix! Gently fold in blueberries. Scoop batter into mini loaf pan or muffin pan.
- Bake in preheated oven for 40 minutes until golden brown. When a toothpick is inserted it should come out mostly clean (muffins will carry over cook out of the oven)