Anyone else in the mood for some blueberry muffins? I've been craving them a lot lately. That and strawberry rhubarb pie. We'll see if we can't find a great recipe for that and stick it up here too!
This recipe is from Wondertime and it claims that they freeze beautifully and also work well as raspberry muffins if you want to substitute those for the blueberries.
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.