Thursday, July 3, 2008

Blueberry Muffins

A while back, I was on a quest to find a good blueberry muffin recipe. Here it is! We had to delay a bit until Fareway had their blueberries on sale--now they're just $1.99 for a BIG carton! Yippee! Fareway is SO worth the drive and effort to buy really good produce for much less than anywhere else! For some reason, because Fareway is such an "Iowa" store, I always imagine that the produce is probably grown in some lovely little Iowa farm, too. Probably not, but please don't ruin this little picture for me!
The picture and recipe are from Wondertime Magazine. I got a couple of sample issues but didn't really think it was worth the cost of a subscription. SO, I signed up for their email newsletter, and now I get everything that's in the magazine--for free! They do have great recipes, too!
Let me know if you have a favorite muffin recipe! I'd love to try it!

The Best Blueberry Muffins
Written By Ann Hodgman

These are the only blueberry muffins you should make from now on. Besides, they have
oatmeal in them, so they almost count as two breakfast foods in one. They freeze beautifully
and can even be refrozen. If you're in the mood, substitute a cup of raspberries for 1 cup of
the blueberries.

Makes 24

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
16 ounces sour cream
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups light brown sugar, packed
2 cups old-fashioned rolled oats
2 cups blueberries (if frozen, do not thaw)
2 tablespoons 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 to 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.


Jenn said...

I bet it's the sour cream that makes these so yummy. I will have to try this recipe!