Saturday, July 23, 2011

Blueberry Muffins



I actually had some blueberries in the frig that needed to be used. Quickly.

This is rare as we go through a bushel of fruit each week and kids are scrambling for the last of it.  Actually I have no clue how much a bushel is but let's just say that rotten fruit just doesn't happen here.


Clearly it just wasn't blueberry week for the kids because by the end of the week, I still had most of a huge Costco sized container in the frig and no one around during the weekend to eat them. 

Perfect time for blueberry muffins, don't ya think?


These were awesome and were eaten very shortly after they came out of the oven. 

Now everyone wishes I had more blueberries. 




Blueberry Muffins
Adapted from Brown Eyed Baker

1 cup whole wheat flour
1 cup AP flour
1 tbsp. baking powder
1/2 tsp. salt
1 egg
1 cup sugar
4 tbsp. butter, melted and cooled slightly
1 1/4 cups sour cream, light
1 1/2 cups frozen or fresh blueberries (I used fresh)

1. Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.



2. Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.


3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.


4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.


Total calories = 2647 calories
12 muffins = 221 per muffin

One Year Ago...







Peanut Butter Cheesecake Brownies

This is linked with:
Sweets for a Saturday at Sweet as Sugar Cookies
Weekend Wrap Up Party at Tatertots & Jello




Calories calculated from calorieking.com. Some numbers are approximate and rounded.

4 comments:

  1. Sour cream is always the magic ingredient in muffin and cake batter. It makes them so moist. I've never made mine with whole wheat flour, Debbi. Must try that!

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  2. I am wishing I had some of those muffins right now. They look so delicious. Yum.

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  3. We never seem to have leftover fruit in the fridge either. But next time we do, maybe I'll try this!

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  4. I love blueberry muffins! We were able to get blueberries for $1 a pint at Aldi recently but we love blueberries so much that we ate them all plain b4 I had a chance to make muffins. I hope to get another chance before they're out of season.

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