I have tried no less than a dozen blueberry muffin recipes...the winner is this recipe. Enjoy! ~ Mrs. C
Description: Tender fruit filled muffins, it is my go—to every time (my oldest daughter, Sarah, won her first 4-H Blue Ribbon with this recipe).
Yield: 12 muffins
Prep Time: 10 mins
Cook time: 20-25 minutes
3/4 cup of white sugar
1/4 cup unsalted organic butter at room temperature (leave out the night before)
2 organic eggs, room temperature (leave out the night before)
1-1/4 cup all purpose flour, sifted (plus 1-2 tablespoons of flour to toss the berries so they don't sink into the batter)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup organic, sour cream
2 cups of organic, blueberries, raspberries or blackberries
1/2 teaspoon of good vanilla (not imitation, the taste wouldn't be the same)
Preheat oven to 450 degrees (use an oven thermometer so you are always accurate).
In a bowl or mixer, cream the butter and sugar until light and creamy. Add your eggs, one at a time, then your sour cream and vanilla. Mix well.
Sift your flour, salt and soda together, (don't skip this step as you will have less mixing after you add it to the sugar, egg, vanilla and sour cream mixture, for a more tender muffin).
Toss 1 cup of the fruit of choice into the 2 tablespoons of flour, use your fingers, and take out 1 cup of the berries (don't add the extra flour. Gently fold into your batter with a spatula so you don't break up the berries. Use a large batter scoop, approximately 1/4 cup, fill with the batter but scrap the excess off on the side of the bowl so each paper lined muffin is the same size. When you get to the 10th or 11th muffin add a 1/2 cup of the fruit to the rest of the flour and then add the fruit to the batter in your bowl (not the extra flour) and fold in and then finish scooping into the muffin pan (I have found that when you get to the bottom of the batter you run out of fruit and I want each muffin to be full of fruit and this fixes the problem. The last 1/2 cup of fruit left, don't flour it, just sprinkle on top of the muffins so it looks pretty. In the picture I made blueberry muffins and garnished with blackberries.
Bake for 20-30 minutes until a toothpick in the center of the center muffin comes out clean and lightly golden on the top
Tips: Having extra fruit for the last bit of batter and to garnish really does make a difference. When I need to have these ready early in the morning I will mix the sugar, eggs, sour cream and vanilla in a bowl and cover it and then place in the refrigerator overnight, as soon as I get up I take it out so it can start to come back to room temperature. Then sift all the dry ingredients in another bowl, set aside until morning. Then all I have to do when I am busy is mix the two bowls, fold in the berries and garnish. It takes five minutes to prep! Have fun and enjoy!
© High Prairie Life 2017
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