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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Blueberry Muffins Recipe

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This recipe for Blueberry Muffins is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
1 T baking powder
1 large egg
1 cup sugar
4 T butter, melted and cooled
2 tsp vanilla
1 1/4 cups sour cream
1 3/4 cups blueberries
3 T sparkling sugar for topping
Directions:
Directions:
Preheat oven to 350º. Spray a muffin pan with floured baking spray.

In a large bowl, add flour and baking powder, whisk and set aside.

In a separate bowl, whisk egg for about 15 seconds. Add 1 cup sugar and whisk until thick, about 30 seconds. Set aside.

In a microwaveable bowl, melt the butter, then cool for 2 minutes. Slowly add the butter to the egg mixture, whisking while adding it. Add the vanilla and whisk until combined
Add the sour cream and whisk until smooth. Set aside.

Add your blueberries to the flour mixture, tossing to coat the berries. This will prevent the berries from sinking to the bottom of the muffin cups.

Slowly add the egg mixture to the flour mixture using a spatula until brrries are evenly distributed. Do not overmix! Batter will be thick and bits of flour may exist, that’s ok.

Add batter evenly to 12 muffin cups using a large cookie scoop. Top each with a sprinkle of sparkling sugar.

Bake for 30-35 minutes or until done. Allow muffins to cool in pan for 15 minutes before removing. Use a paring knife to help remove any that may stick.

Muffins are best when served warm and fresh. Keep airtight at room temp for up to 5 days, or store in the freezer.
Number Of Servings:
Number Of Servings:
12

 

 

 

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