Blueberry Muffins

by Cait on March 19, 2012

I was standing in line at Starbucks the other day throwing away yet another $5+ on buying an iced soy latte (my latest budget-breaking addiction) when I saw a lovely blueberry muffin sitting in the case.

I knew if I bought it I would be somewhat disappointed. It was, after all, 3 in the afternoon and that poor muffin had probably been sitting in that case there for the last 9 hours. So I decided, rather than ruin the mystique, I would just wait until I had time to make a batch of my own at home.

So this weekend, while not brunching, relaxing and laying in the sun, I was all about some blueberry muffins.

It might surprise you to learn that I don’t really even like blueberries.

Blueberries are like bananas for me. I love them baked in things, whipped up in a smoothie, even mixed in a fruit salad where I can eat it with other flavors…but you will never find me just popping a handful of plain blueberries in my mouth.

It’s kind of strange considering how much I LOVE blueberry muffins, waffles and pancakes.

Maybe these muffins with be a turning point for me and I’ll be eating plain blueberries all summer long. Who knows.

But for now, I’ll happily take my blueberries baked up into these muffins.

Blueberry Muffins
From Brown Eyed Baker’s recipe

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 cup granulated sugar
4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
1 cup sour cream
1/2 pint fresh blueberries

Directions:
1. Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

2. Whisk the flour, baking powder and salt in a medium bowl untill combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.

4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

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{ 22 comments… read them below or add one }

Kelli H (Made in Sonoma) March 19, 2012

YUM! I haven’t had a blueberry muffin in years! I can imagine how tasty this is.

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Sarena (The Non-Dairy Queen) March 19, 2012

Blueberry muffins remind me of my childhood. We always made the ones in the box with the streusel topping. Love the smell of them baking. So amazing!

I think it’s funny how we like the flavors of some things, but not so much the texture. I used to hate eating bananas, but I loved banana bread. Now I really do enjoy bananas as a snack. My oldest son is the same way now. He’s not much for blueberries either…maybe he would like some muffins though. These look perfectly delicious!

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Emily March 19, 2012

The muffins at Starbucks are always SO tempting but, you’re right, they’re usually disappointing. Homemade > Starbucks!

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Jasper @ crunchylittlebites March 19, 2012

here’s a little MORE inspiration to always make your own instead of opting for a Starbuck’s muffin…they’re pastries are prepared “fresh” from frozen stores at Starbucks middle-men plants, shipped out on a two-to-three-day-rotation and then used in-case for up to three days from delivery…I used to work at Starbucks…just say no :D

your look AMAZING cait!

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Erica @ For the Sake of Cake March 19, 2012

Aaaaand now I want a muffin! :-)

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Katie March 19, 2012

Yesss!! I was hoping you’d post the recipe after that little teaser this morning. :-) I just bought a carton of blueberries about 10 minutes ago at the store…it’s meant to be.

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Margarita March 19, 2012

I was eyeing these in your collage of pictures yesterday and glad you’re sharing the recipe! :)

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Lauren March 19, 2012

Every time I see those muffins, I want to buy one but, like you, I think it probably looks better than it actually tastes. Good idea on making your own.

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Katie @ Talk Less, Say More March 19, 2012

Those look SO yummy and i’m pretty sure a batch is in my future!
I used to be that way with blueberries until the last year and now I LOVE to just pop ‘em and eat ‘em!! YUM!

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Corrie Anne March 20, 2012

So pretty!! Never too many pics of blueberry muffins!

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Hope @ With A Side Of Hope March 20, 2012

Blueberry muffins are my favorite type of muffins! These look delicious! :)

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Lauren @ What Lauren Likes March 20, 2012

Love it! They look great :)

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Ellie@Fit for the Soul March 20, 2012

*droooool* these look amazing, and the pictures are SO perfect! Seriously Cait~great job! do you use adobe lightroom?
And perhaps you don’t like plain blueberries b/c they don’t have a strong taste when they’re plain?

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Cait March 21, 2012

Perhaps! And I don’t use Adobe Lightroom – just Picnik for editing :)

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Life's a Bowl March 20, 2012

These sound fabulous! I’m thinking of making some subs for personal preferences… Half whole wheat flour for white, applesauce for butter, and Greek yogurt for sour cream?!

I love blueberries in all forms :P

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Sally @ sally's baking addiction March 20, 2012

Cait, I just made muffins yesterday. They were chocolate chip. But now I want a blueberry muffin! these look incredible, like all your recipes :)

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Cait March 21, 2012

Aw thank you! I bet you could leverage these into a tasty chocolate chip recipe too! Now you’ve got me wanting that!

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Rikki March 20, 2012

These look so good! I can’t wait to go blueberry picking to make these beauties!

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Cait March 21, 2012

Oooh I bet they’d be DELICIOUS with fresh blueberries!

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Russell at Chasing Delicious March 21, 2012

Yum! I can’t wait to make some blueberry muffins. it’s my favorite part of spring! This recipe looks scrumptious.

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Tt in nyc March 23, 2012

A way to get a soy latte and save $3 each time is to order an iced double espresso- just add soy at the condiment bar or your own back at the office…. And tho the muffins might suck the “two moms in the raw” vegan snacks rock my world….!

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Nat May 6, 2012

Nice recipe :) I love blueberry muffins… Such a great snack.
Here’s another recipe you might like.
http://www.wascene.com/food-drink/recipes/blueberry-muffin-recipe/
Thanks for sharing.
Nat

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