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Friday, May 2, 2014

Blueberry Muffins

I made these for some co-workers.  They are made with 1/2 AP flour and 1/2 white whole wheat flour.  I didn't have yogurt in the house so I used a combo of sour cream and 1/2 and 1/2 .  To my surprise these turned out really good.  I had blueberries that I had froze last summer when they were on sale, that's the best way to save on fruit is when they are in season.  These muffins are not overly sweet and go great with a cup of coffee.  Makes 24-28 mini, 12 regular and 10 mini's or 7-8 large muffins.  If making mini's they take about 5 minutes shorter in baking.

2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/2 TBL flour
1 1/2 cups blueberries *fresh or frozen*
1/2 cup unsalted butter, room temp
3/4 cp white sugar
2 large eggs
1 tsp vanilla extract
1/2 cp sour cream
1/4 cp half and half
*****can substitue 3/4 cp greek yogurt for last 2 items****
Crumb topping:
2 TBL flour
3 TBL brown sugar
1/2 tsp cinnamon
2 TBL butter, cold and diced
preheat oven to 375° and prepare muffin tins with either liners or spray.  In a medium bowl mix the dry ingredients, set aside.  Add the 1 1/2 tbl flour the blueberries and set aside.   In another bowl cream the sugar and butter, add the eggs 1 at a time then add vanilla.  Alternate the sour cream and 1/2 n 1/2 or yogurt with the flour.  Start with the flour that way you will end up using the yogurt last.  Fold in blueberries, don't overmix.  Fill muffin cups 3/4 full and bake for 20-25 minutes until tester comes out clean.  Enjoy

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