blueberry muffins
These are the only blueberry muffins you should make from now on. They have oatmeal in them so they count as two breakfast foods in one.
2 cups flour
2 cups old fashioned rolled oats
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 large eggs
16 oz sour cream
10½ Tbs (1¼ sticks) unsalted butter
2 cups light brown sugar, packed
2 cups blueberries (if frozen, do not thaw)
2 Tbs sugar
Heat oven to 375°.
Line two 12-cup muffin tins with muffin-cup liners. This recipe won’t work without them. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into egg mixture. Stir in oats.
Fold in flour mixture and then-very gently- fold in berries. Fill muffin cups about three-quarters full. 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 rack.
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- Recipe bySome random magazine
- Viewed 41 times
PREP TIME: 20 min
TOTAL TIME: 1 hr
These freeze beautifully and can even be refrozen. If you’re in the mood, substitute a cup of raspberries for the blueberries.
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