Another Delicious Blueberry Muffin


One of my sons frequently asks me to make blueberry muffins, but I never have frozen blueberries in the freezer and it’s definitely not blueberry season here in NY so I don’t have fresh blueberries either.   I was in Costco the other day and found a big bag of frozen blueberries in their freezer section, so I grabbed them.  When I got home, I whipped out my favorite blueberry muffin recipe only to find that it contains sour cream which I didn’t have in the house.   After a trip to Costco, the last thing I wanted to do when I got home was run to another store, so I searched for a new recipe that didn’t use sour cream.   I found one, and boy were the muffins delicious!

If you have a hankering for blueberry muffins and don’t happen to have sour cream in your refrigerator, I recomend that you try these.    Don’t be surprised if your batter turns purple when you fold in the frozen blueberries.   One of the first things I did when I decided to make the muffins was to take the blueberries out of the freezer, so they had a few minutes to thaw before they were folded in.   Next time, I’m going to fold them in straight from the freezer.  Perhaps the batter won’t be as purple.

Blueberry Muffins
Adapted From  Recipe #50719

1/2 cup butter at room temperature
1 cup granulated sugar
2 extra large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or frozen blueberries
2 cups all-purpose flour
1/2 cup milk
For Topping
1 tablespoon granulated sugar mixed with 1/4 teaspoon cinnamon

Heat oven to 375°.  Grease 24 mini-muffin cups (or 18 regular size muffin cups).  In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.  Add eggs one at a time, beating after each.  Beat in vanilla, baking powder and salt.  With spoon, fold in half of flour then half of milk into batter; repeat.  Fold in blueberries.  Spoon into muffin cups and sprinkle topping onto each muffin.  Bake 18 – 20 minutes for mini-muffins or 20 to 30 minutes for standard muffins, or until golden brown and springy to touch.

Yield: ~24 mini-muffins

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