The discovery of a new dish does more for the happiness of mankind than the discovery of a star. -- Anthelme Brillat-Savarin --

Monday, March 18, 2013

Blueberry Cream Muffins

Okay…just dropping in for a sec, ‘cause I just had to share another of my favorite recipes, in case anyone is looking for something easy & delicious to serve on Easter morning.  I found the base recipe for this in an issue of Taste of Home magazine years ago, and have been making my adapted version regularly ever since.

I hope you and your family will enjoy it as much as we have.  It goes together very quickly, and never fails to please.  Give it a try!

Blueberry Cream Muffins
1 cup all-purpose flour
1 cup whole wheat flour (if you don’t have whole wheat flour, you can use all-purpose for the full amount) 
1 cup Smart Sugar (as usual, feel free to substitute an equal amount of regular sugar or your own favorite sugar substitute) 
1 teaspoon low sodium baking powder (or regular baking powder if you don’t have this) 
1 teaspoon baking soda
1/2 teaspoon salt 
1-1/3 cups fresh or frozen blueberries (I’ve also used blackberries, raspberries, and mixed berries - all with delicious results!) 
1/2 cup HEB Real Egg (or 2 actual eggs, beaten) 
1 cup (8 oz.) fat free sour cream (plain Greek yogurt also works well) 
1/2 cup canola oil (or your favorite cooking oil) 
1/2 teaspoon vanilla extract

Combine flours, sugar, baking powder, baking soda and salt, mix well.  Add berries and toss lightly to coat.

In a separate bowl (or large measuring cup), combine the eggs, sour cream, oil and vanilla.  Whisk well to mix.  Gently stir into dry ingredients, just until everything is moistened and mixed in.

Fill greased muffin cups (you can also use paper-lined muffin cups if you prefer) about 2/3 full.  I use a large cookie scoop (an ice cream scoop would work fine as well).

Bake at 400°F for about 20 to 25 minutes, or until muffins pass a “toothpick test”.

NOTE:  The recipe is supposed to make 12 regular-sized muffins but I usually have enough batter left for an additional dozen mini muffins.  (Kids love ‘em!)   

NOTE #2:  These muffins freeze well, and the batter can easily be doubled or tripled to make as many as you’d like.  Just be sure to cool them thoroughly before you freeze them.  I usually just pop them into a zip-top freezer bag.

If you try them, feel free to experiment (like I did) and let me know which flavor is your favorite!
Gotta run…



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