Blueberry Muffins
This is the time of year when I buy up all plump last of the year fresh blueberries I can find and freeze them so I can use them well into the Fall and Winter, I’ll freeze in smaller single size servings to use in yogurt or cottage cheese at breakfast and larger bags for baking, these muffins are a simple recipe that yields a fluffy classic blueberry muffin that will never disappoint!
I use an oversized muffin tin for these, simply because I like a big muffin!
Here’s the step by step: in a large bowl, measure out 3 cups of flour
Three Teaspoons baking powder
1/4 Teaspoons baking soda
1/2 Teaspoon ground cinnamon
1/2 Teaspoon salt, mix all dry ingredients together
In a separate bowl, melt 5 Tablespoons butter
Add 1/3 cup vegetable oil
1 cup granulated sugar
2 eggs
Mix together
Add 1/3 cup sour cream
1 cup of milk
And 1 Tsp vanilla extract
Mix in the flour mixture
Then 1 1/2 cups blueberries
fold the berries in carefully
Fill lined cups almost to the top, a little more than 3/4 of the way full
Drop a few berries on top
And this puts them over the top, course crunchy sugar
Sprinkle it all over the tops
Bake at 425 degrees for 5 minutes then reduce the temperature to 350 degrees and bake for 25-30 minutes
Blueberry Muffins
Recipe details
- 6 Jumbo muffis
- Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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