Landon loves peaches and blueberries,
so I decided to make him some blueberry muffins to have for breakfast
this week. He's a slow starter on school days, so a grab and go
breakfast is a must. He usually eats while he's watching Tom and
Jerry right before we head out the door.
These muffins are so moist without
being too sweet. I like to add a sprinkle of sugar to the tops before
baking for a bit of added sweetness and crunch, but it's not
necessary. They freeze well too. I'm going to make a batch this
weekend to pop in the freezer to take along on our upcoming beach
trip.
SOUR CREAM BLUEBERRY MUFFINS
{makes 12 muffins}
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg, room temperature
1/2 cup milk
1 teaspoon vanilla
1/3 cup sour cream
1 cup fresh blueberries
Preheat oven to 400 degrees. Grease
muffins cups with Baker's Joy or line with baking papers. Whisk
together the flour, sugar, salt, and baking powder in a large mixing bowl. Make a well in flour mixture, add oil, egg and milk; stir to combine. Stir in vanilla and sour cream. Gently fold in blueberries. Divide batter evenly among muffin cups.
Bake for 20 minutes, then check them
in 2-minute intervals until they're done. Don't overbake. Cool
completely in pan. Serve with butter.
Enjoy!
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