Tuesday, August 30, 2016

Blueberry Muffins - Bursting with Blueberries

I love making homemade muffins! And blueberries were on sale this week 99 cents for a container. I bought quite a few containers!


5 tablespoons butter, melted

1/2 cup sugar

3/4 cup sour cream

1 large egg

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups all-purpose flour

1 1/2 cups fresh blueberries

4 tablespoons turbinado sugar


Preheat oven to 375 degrees.

Line a muffin pan with 12 paper liners.

Add melted butter to a large mixing bowl. Whisk in sugar, sour cream and egg until the mixture is smooth and combined.

Stir in baking powder, baking soda and salt.

Gently fold in flour and blueberries.

The batter will be thick. Divide the batter between the 12 muffin cups and sprinkle with the tops of the muffins with the turbinado sugar.

Bake for 22 -25 minutes. Test the muffins with a toothpick and make sure that the toothpick comes out clean.

Let the muffins cool for a few minutes before removing to a cooling rack. Then you can enjoy them while warm!

I might have to buy more blueberries this week and make some more muffins to enjoy over Labor day weekend.