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
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)
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.