ULTIMATE BLUEBERRY MUFFINS
When we first saw this blueberry muffin recipe we thought everything was wrong. There was too much sour cream, the temperature was too high and there was too much batter. Boy, we have never been happier to be wrong. This is an amazing blueberry muffin - bakery quality. It's tender and moist with blueberries in every bite. Use all...
Provided by Patti Barrett
Categories Other Breakfast
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400F. Beat eggs with a mixer for 2 minutes. Then gradually add white sugar until combined.
- 2. Slowly add oil while continuing to beat until well combined.
- 3. Now "stir" in vanilla extract.
- 4. In a separate bowl combine flour, salt, and baking soda.
- 5. Alternating between flour mixture and sour cream, gradually "stir" them into the egg mixture. Combine well but not excessively.
- 6. Gently fold in blueberries.
- 7. Pour into prepared muffin tins (greased and floured or paper-lined) filled to level.
- 8. Sprinkle liberally with remaining extra sugar.
- 9. Bake for 20-25 minutes until nicely browned and spring back when touched.
PRESIDENTIAL BERRY MUFFINS
This moist muffin recipe is from Carol McManus, owner of the cafe, "Espresso Love" on Martha's Vineyard. She created these red, white, and blue muffins for President Bill Clinton and he loved them. Recipe was printed in her lovely cookbook, "Table Talk - Food, Family, Love".
Provided by blucoat
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease muffin tins or use paper baking cups.
- In a large bowl, sift together flour, sugar, and baking powder. Set aside.
- In a food processor, combine melted butter, cream cheese, milk, vanilla, and eggs. Process until smooth. Pour liquid into dry ingredients and stir just until combined. Fold in fruit.
- Scoop batter into muffin cups. Lightly sprinkle tops with sugar. Bake for 30 minutes or until muffins spring back when lightly pressed.
Nutrition Facts : Calories 329.9, Fat 16.2, SaturatedFat 9.8, Cholesterol 79.2, Sodium 223.6, Carbohydrate 40, Fiber 1.2, Sugar 13.9, Protein 6.6
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