Well with the copious amount of fresh picked blueberries I needed to bake! Check out these blueberry muffins perfect for breakfast.
2 cups of fresh blueberries
1 1/2 sticks of butter softened
1 1/2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup of sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Pre-heat the oven to 350.
In a mixer, blend the sugar and butter for a few minutes until smooth.
Add eggs, milk, vanilla, juice of one lemon and sour cream. Blend.
Sift together the flour, baking soda and baking powder.
Slowly add the flour mixture. Add lemon zest. Blend one last time.
Fold in the blueberries.
Fill the muffin cups to the top. Bake for 35 minutes.
I removed them from the pan right away. They continue to cook if you let them cool in the hot pan.
They were taste approved by Christina the Phone Screena!!
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