blueberry muffins
Alex Irvine
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.
ingredients
- 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
- 10 1/2 Tbs (1 1/4 sticks) unsalted butter
- 2 cups light brown sugar, packed
- 2 cups blueberries (if frozen, do not thaw)
- 2 Tbs sugar
directions
- 1
Heat oven to 375°.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
notes
These freeze beautifully and can even be refrozen. If you’re in the mood, substitute a cup of raspberries for the blueberries.
Source: Some random magazine
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