7.15.2008

Blueberry Muffins

Anyone who knows me at all knows that I'm not very interested in cooking. Never have been and probably never will be. But I'm trying to do better about eating in instead of out and I do clip recipes that look good to me. I ran across this recipe in Wondertime Magazine and was intrigued. The author called it "The Best Blueberry Muffins" and while I like blueberry muffins, I was a bit skeptical that they were the *best* ones. They aren't difficult to make, but they aren't the easy, throw-together kind of recipe I tend to stick to which was another strike against them.

But they sounded good -- so yesterday I made sure I had the ingredients, gathered them, and made a batch. And guess what? They definitely are the best blueberry muffins, and worth every second it took to make them. Give them a try!

The Best Blueberry Muffins

2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

4 large eggs
16 ounces sour cream

10 tablespoons (1 1/4 sticks) unsalted butter (*I used regular salted butter and omitted the salt listed above and it worked fine)
2 c. light brown sugar, packed.

2 c. old fashioned rolled oats
2 c. blueberries (if frozen, do not thaw)
2 Tbsp. sugar

Line muffin tins with muffin-cup liners (I ended up with 30 muffins). In a small bowl, combine flour, baking powder, baking soda and salt (if used) and set aside.

In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt butter and brown sugar together, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into the egg mixture. Stir in oats.

Fold in flour mixture and then, very gently, fold in berries. Fill muffin cups about three-quarters full and sprinkle a pinch of sugar onto the top of each muffin.

Bake for 25-28 minutes or until edges are medium brown and tops are firm. Cool for 5 minutes, then remove muffins in their papers and finish cooling on a rack.

For me, this recipe is a keeper despite all the steps involved [I'm much more of a 'throw it all into a bowl and mix it up' kind of cook, I'm afraid] because the end result is yummy.

12 comments:

Shelley said...

OH I am so stealing this recipe. Not only do THEY say it's the best, but YOU say it's the best, AND it's easy? No-brainer on that one! I'm stealin' it! :D

Holly O. said...

I saw those too and wondered if they were the best! So glad they were worth the extra work.

tara said...

wow. "the best" is a mighty claim. sounds like some work involved but worth it? Anytime a recipe throws out words like unsalted and "very gently" it scares me. glad you thought they earned the title "the best".

Emily J. said...

Oh yummy! Thanks for sharing!

Jori said...

I am a muffin maniac! These look great, thanks so much for sharing.

100 Percent Cottam said...

those were some rockin' good muffins. i enjoyed one for breakfast this morning!

MiaKatia said...

I don't cook either Jan and I am not really into baking either. I keep praying that I will get to that place where I love to cook and eat in more than out! I will save the recipe though since you think they are the best!

Natalie Scott said...

As soon as I saw sour cream in the recipe, I knew it had to be a good one. I will be making these very soon. Generally, any recipe involving sour cream or cream cheese is a winner.

Thanks for sharing!

Suzanne said...

By the time I got to the end of reading your post I was drooling all over myself! Yummo! These look so good. This is proof positive that sour cream can help any recipe -- even muffins! I'm definitely going to try this one!

Ashley said...

YUM!

Chris and Tara Mason said...

If you say that they are worth it, I'm going to give them a try! I'm sure the little blueberry lover in this house will appreciate them!

Jill said...

I'm so excited to make these. As soon as it's not too hot to think, I' making them!