With plenty of summer left the blueberries are plentiful and I often grab a two-pound box at Costco. My favorite recipe is Blueberry Muffins. I admit, because they are easy to make and are the perfect addition to my morning coffee. To save time instead of greasing the muffin tin, I use cupcake liners and it’s a faster clean-up too!
I have made this muffin recipe for years but recently added another ingredient to my old standby. Muffins tend to be dry so I added ¼ cup of sour cream to the recipe. Oh, what a difference. You gotta try it!
Tip. Do you know how to make your blueberries last? When you get home from the store, toss out any rotten ones, remove stems and rinse the berries in a colander. Then, store them in the refrigerator in the colander for adequate air-flow. If you don’t have space for a colander try my method. Trim off the lid of the original plastic container, place a layer of paper towel in the bottom to soak up any excess water, add the berries and close the lid. The blueberries usually keep for at least two weeks and are ready to use in recipes or spoon over your morning cereal.
2 Cups Flour
½ Cup Sugar
3 Tsp Baking Powder
½ Tsp Salt
1 Cup Milk
4 Tbsp Butter, melted & cooled
¼ Cup Sour Cream
¾ Cup Blueberries
Pour Milk into a 2-cup measuring cup. Add Egg and Butter. Blend well with wire whisk. Set aside.
Sift together Flour, Sugar, Baking Powder and Salt. Add Blueberries and stir gently.
Make a well in center of flour mixture. Pour egg mixture into flour well. Stir with large spoon 7-8 strokes.
Add Sour Cream. Finish mixing with 7-8 more strokes just until incorporated. Batter will be lumpy.
Pour into muffin cups 2/3 full. Bake at 425 for 20-25 minutes until golden brown.
Let sit 5 minutes, then remove muffins from pan. Makes 12-15 muffins.
[This recipe is a slight variation of the Blueberry Muffin recipe from the Easy Basics for Good Cooking cookbook]