We've gone blueberry picking twice so far, and I am really enjoying having fresh blueberries! So many delicious ways to eat them . . . sprinkled on top of cottage cheese, baked into mouth-watering muffins, or cobblers or my husband's favorite - blueberry poundcake, or, of course, just one after the other right from the container! :)
This morning I made some delicious Blueberry Cream Muffins for breakfast, and thought I'd share the recipe with you. These are very easy to mix up and taste great! :)
Blueberry Cream Muffins
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh blueberries
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1/2 cup (1 stick) melted butter
1/2 teaspoon vanilla extract
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add blueberries and toss gently.
2. Combine the eggs, sour cream, butter and vanilla; mix well. Stir into dry ingredients just until moistened. (Batter will be thick. I actually thinned mine with about 1/8 cup of milk.)
3. Fill greased muffin cups two-thirds full. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean.
4. Cool for 5 minutes before removing from pan to a wire rack.
Yield: 1 dozen mouthwatering blueberry muffins! :)
If you have fresh blueberries, you might also enjoy trying these yummy recipes:
Blue Ribbon Blueberry Crunch