Tasty Tuesday!

April 5, 2010 by Michelle

Three giveaways (and yes, the odds are still awfully good) here, here, and here.

Plus, I just put up a review of a totally awesome caramel apple factory. If you want to see how they’re made and drool, go visit here.

***

It was Easter this weekend, which means I was a baking fiend. I had lots of stuff to make, and the wee ones enjoyed helping me. Until it was 9pm on Saturday night and I realized that I hadn’t made anything for them to eat between Easter services on Sunday (singing in the choir and my husband out of town means we’re there for two services). I decided on applesauce coffee cake for Little Miss, since it’s dairy free and easy, and I made blueberry sour cream muffins for Mister Man.

The muffins rocked. In fact, I’m eating one right now, and they are wonderful. The entertaining thing is that it was after ten before I started making these and nearly midnight before the last muffin tin exited the oven (I like smaller muffins, sue me). This meant that my brain wasn’t fully functioning as I made them.

For example, at the end of the mixing, I couldn’t remember if I’d put in any baking soda or not. Oops. (Verdict: I forgot it, so the extra half teaspoon I stirred in was a good idea.) Oh, and I neglected to check on my sugar container before I started. Needless to say, this recipe was tweaked mightily as I was making it, but it really turned out pretty well. And yes, what is below is the “new and improved” version.

Blueberry Sour Cream Muffins

Ingredients:
4 eggs
1 c white sugar
1 1/2 c light brown sugar
1 c vegetable oil
2 t vanilla
4 c flour
1/2 t salt
1 1/2 t baking soda
1 3/4 c sour cream
3 c blueberries (I used frozen)

Directions:
Preheat your oven to 400 degrees. Grease muffin tins. I used 36 medium sized tins and 24 mini muffins for this. I also like my muffins smaller, so if you fill them more, you’ll make fewer.

Beat your eggs in a bowl. Add the sugars and continue to beat. Slowly drizzle in the oil to ensure it emulsifies. Add the vanilla and mix well.

Add half the sour cream and mix well. Add the baking soda, salt and half the flour. Gently, and oh so slowly, mix until the flour is *mostly* gone. Add the remaining sour cream, following the same strategy. Add the remaining flour, again mixing just until the flour is mostly gone. You do NOT want to overstir this.

Fold in the blueberries carefully. Scoop into your prepared muffin tins. I debated adding a streusel to the top, but in the name of pretending that these were healthy muffins, I decided against it. Ok, so if I were really making this a healthy recipe, I would have used half applesauce with the oil and plain yogurt instead of sour cream. Eh.

Bake at 400 degrees for 20-25 minutes until your cake tester comes out clean.

Enjoy!

See recipes like this and more with Tempt My Tummy Tuesday and Blessed With Grace!

    Comments

  • Regina


    looks really yummy!

  • Angie's Spot


    I love blueberry muffin recipes! Can't wait to give it a shot.

  • Alexis AKA MOM


    Oh Girlie that is AWESOME!!!

  • Together We Save


    Looks wonderful!!

  • Sherry


    Oh, yum! I love blueberry muffins!

  • Brenda


    I bet these are great! Sour cream always makes things so tender.

  • Lisa@BlessedwithGrace


    The muffins look great! Sorry I haven't been by in a while. The move and unpacking have gotten the best of me. Thanks for sharing your recipe and linking to Tempt My Tummy Tuesday. So, I still have NOT tried Imo's. I think I will choose to stay away from that. We did find some pizza that was good, however. ๐Ÿ™‚

  • Michelle


    Regina – They are. And I've frozen about half of them now, so I will be able to enjoy them for a long time!

    Angie – Oh me, too! And not only because I can pretend they're healthy ๐Ÿ˜‰

    Alexis – I certainly think so….

    Together We Save – They are.

    Sherry – Apparently lots of us do. If you try this, let me know what you think!

    Brenda – Doesn't it? And it adds such a great note of flavor, too.

    Lisa – Glad you found some good pizza. And please DO continue to avoid the Imo's ๐Ÿ™‚

  • Laura


    Ohh these look good…how can you go wrong with sour cream in anything though right?

    Ohh there is a cooking contest called the bsi bloger secret ingredient and this week it is sour cream-you should enter. It is being hosted by Christina of Dinner at Christina's in my blogroll.

    Sorry it took so long to get over here, I was sick. Arrghh.
    I really appreciate that you continue to link up, thanks so much. It means a lot to me. You should throw us the apple sauce cake next week, seriously.

  • septembermom


    I'm ready to eat them right now ๐Ÿ™‚

  • Michelle


    Laura – Thanks for the info. I might do that just for the fun of it ๐Ÿ™‚ Applesauce cake is up on a post somewhere – I'll try to remember to link that one next week.

    Kelly – I'd offer to share, but I took them to the PTO meeting this am and there are only 2 left ๐Ÿ™‚

  • Christina


    Thanks for entering this in BSI! I love sour cream in baked goods, it makes them so yummy! (Also thanks to Laura for the suggestion to enter it!)

  • Michelle


    Christina – I'm with you. Although I don't like sour cream in general, it's great as an ingredient. This is a mantra about a ton of foods that I'm drilling into the wee ones!

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