Thursday, March 22, 2012

Blueberry Muffins

I was a little bit on the bored side today...so what other thing would I think to do than cook :) I have been thinking of some bannanna cupcakes we will get to those in the next post....but I couldnt just make a sweet since it was like a no reason kind of sweet since it is lent and my dad has given up sweets so I made him Blueberry Muffins which he will eat :) Sweet daughter you say?!?!?! I know I know Thank you :) I got the recipie from a new blog I just discovered today and let me tell you I'm soo glad I did!! Eat Cake For Dinner is the name of the blog and heres the link to the recipie!! Hope you enjoy.

http://eatcakefordinner.blogspot.com/2012/02/old-fashioned-blueberry-muffins.html



You will need:
2 cups all purpose Flour
1 Tbsp baking powder
1/2 tsp salt
1 large egg (not pictured) oops
1 cup Sugar
4 Tbsp unsalted butter,melted and cooled
1 1/4 cup sour cream
6 oz. frozen blueberries, preferably wild

Topping:(optional)
1/4 cup Sugar'
1 Tsp. Cinnamon

First you want to preheat oven to 350 degrees. Spray or line 12 cupcake/muffin tins.

Whisk Flour,baking powder and salt in medium bowl until combined.
Whisk the egg in another medium bowl until well-combined and light colored about 20 seconds. Add sugar and whisk vigorously until thick and homgeneneous, about 30 seconds. Add melted butter in 2-3 steps, whisking to combine after each addition. (yep I noticed now I forgot to take a few pics its ok Im new to this...than again give me a few 100 more posts and I will still forget hehe)
Add sour cream in 2 steps, whisking until just combined.
Ok so it saids now to add blueberries to dry ingredients and gently toss to combine I skipped this step by accident ;) and just threw the dry ingredients on top of the wet ones and the blueberries on top of the dry ingredients. It saids after you mix the blueberries with the dry then add that to the sour cream mixture and carefully fold with a rubber spatula until batter comes together and berries are evenly distributed. I did that :) Do not overmix!!!
Divide the batter evenly between 12 cupcake/muffin cups.
Mix your cinnamon and sugar together and sprinkle mixture over the top of each muffin. I did this and Im glad I did but I didnt even use half of it!!
Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with a few crumbs attached, 25-30 minutes, rotating tin halfway through baking. Invert Muffins onto wire rack, stand muffins upright and let cool for 5 minutes.

These are a very good muffin!! Im glad I made these on my afternoon/night when I was a little bored...Im no longer bored but tired and am going to go lay down :)

1 comment:

  1. I'm so glad you liked these! I'm a new follower!

    ReplyDelete