Tuesday, April 5, 2016

blueberry sour cream muffins

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.

{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.


Teal Signature photo Toniasig.png

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