Sunday, July 13, 2014

Blueberry Cream Muffins

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

Ingredients:
-
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

Directions:

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!  :)

Enjoy!  :)



If you have fresh blueberries, you might also enjoy trying these yummy recipes:

Blue Ribbon Blueberry Crunch

Blueberry Biscuits

Blueberry Poundcake


1 comment:

from Lanette and Patrick said...

Thank you so much for sharing these!! We live in WA. We are new to the area and we are loving all of the blue berry bushes in our yard and the pick-your-own farms near by. I am excited to try these recipes today!! Muffins for breakfast and pound cake after church! Thanks again!!

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