Believe it or not, after my peach iced tea madness I found that I had some left over blueberries, orange peach mango juice and some bubbly. What else is a girl gonna do, but make herself a mimosa and some blueberry muffins. No wasting!
Start with 3 cups of flour, 1 cup sugar, 1 tbsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt and mix in a large bowl.
In a separate bowl whisk together 1.4 cups of sour cream (or low fat plain yogurt if you need to make up for the calories at the pool yesterday)
2 large eggs and 8 tablespoons of melted butter (cooled to room temperature)
Add some lemon and orange zest until taste (about a teaspoon total does the trick for me, half & half)
Then add the creamy mixture to the dry ingredients and fold together until just combined.
Add 1.5 cups fresh blueberries that have been tossed/coated in flour and carefully fold into your batter.
Divide evenly into 12 muffins.
Bake at 375 for 25 minutes, or until they look like this and you can test with a toothpick- it should come out clean with maybe a few crumbs on it.
Everybody loves it! ;)
(recipe from America's Test Kitchen)