Sunday, July 19, 2015
Recipe Round Up: Surprise! Sour Cream Blueberry Muffins
So, the plague descended and I had a relapse, or picked up something new while we traveled. In any case, everyone except for Alexander was down for the count from Tuesday or Wednesday on this week. We are just starting to feel less like death here. So, I never actually made most of the dinners or breakfasts this week. We basically ate whatever folks could handle and leftovers and fruit. This means I have no photos of the Greek macaroni and cheese, because I never made it. The good news is that most of my menu is already planned for this week!
However, this morning, I was feeling a little hungry, and we had nearly 25 pounds of blueberries left in our fridge, so I thought I'd make blueberry muffins. I couldn't remember if I had ever posted my recipe, but I meant to, and when I checked I couldn't find it, so here you are! I made double this for our family, which normally wouldn't leave all that many left over after a day, but with our appetites somewhat suppressed, we had a dozen standard sized and a dozen mini-muffins that I froze for another time.
3 cups pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg (pre-ground is fine, but you may need more)
1/8 teaspoon salt
2 cups sour cream
1 cup sugar
1/2 cup light oil (safflower or coconut oil is what we use)
1 teaspoon vanilla extract
2 cups fresh blueberries
Vanilla or turbinado sugar (optional)
Preheat oven to 375 F and grease two 12 cup muffin tins (or the equivalent, if you make mini-muffins, bake for around 15 minutes, and if you make jumbo muffins, bake for around 30) very well with softened butter or coconut oil spray.
Whisk together flour, baking powder, baking soda, nutmeg, and salt. Set aside.
In another large bowl, whisk together sour cream, sugar, oil, egg, and vanilla extract. Add the dry ingredients and whisk until mostly incorporated.
Add the blueberries and fold in gently, so as not to break the berries.
Scoop batter into prepared muffin tins. Sprinkle tops with vanilla or turbinado sugar if you wish. Bake 20 - 25 minutes. Remove from oven and allow to cool completely (or almost - they are pretty wonderful still a little warm) on racks. Enjoy!
AnnaLynn baked raspberry muffins last week since we have an abundance. Not that I needed all those carbs, haha.
Hope you have a better week and enjoy the cooler weather,
Raspberry muffins sound delightful! We used to buy raspberries from some homeschooled girls who lived near us on the other side. They raised money for their college fund by growing and selling them and they were delicious and reasonably priced. Miss those!
We've had a couple days that were near 100, but we're back in the 80s for most of the rest of the week. We'll see how next week and August are. :-)