Friday, June 11, 2010
Blueberry Cream Muffins
I made by first Blueberry muffins from scratch last night. It called for 24 muffins, but only having a 6 cup muffin pan and a 24 cup mini-muffin pan, I ended up with close to 40 muffins and mini-muffins alike. I'm still giving them away today.
Blueberry Cream Muffins:
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes.
I opted for a healthier option. I used half AP Flour and half Whole Wheat flour.
I also used half sour cream, half organic low-fat vanilla yogurt.
I used 1 cup of white sugar (instead of 2) and half cup of brown sugar.
I just threw all of the ingredients into the stand mixer, saving flour for last. It turned out a little over-mixed, but ok. And super easy work for me.
I hear you can freeze muffins well, which I may well have to do.