10 April 2007

Blueberry Muffin Recipe

I thought since BOTH of my girls mentioned it in the previous post - that perhaps y'all would like the recipe to these awesome blueberry muffins that I made for the first time on Easter Sunday. I got this recipe from the Taste of Home cookbook - and it was wonderful. We will definitely make them again!
Berry Cream Muffins
2 cups all purpose flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups fresh or frozen raspberries or blueberries
2 eggs, lightly beaten
1 cup (8 oz) sour cream
1/2 cup vegetable oil
1/2 tsp vanilla extract

1. In large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.
2. Fill greased muffin cups two-thirds full. (personal note: whenever I make muffins, I always sprinkle sugar on the tops if the muffin doesn't have a topping - it makes a nice sweet crust on the top) Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Yield: about 1 dozen
Note: If using frozen berries, do not thaw before using.

These were terrific. We will definitely be making them again.

1 comment:

Awaiting your words......
♥ Juls ♥