Blueberry-Cream Muffins

Blueberry - Cream Muffins

Listed under the B tab for breakfast, this recipe is a hidden gem! 

This recipe looks like it came from another newspaper. My Mom said she never made these muffins, but that she had cut out this recipe before she got the recipe she now uses. Everyone in my family knows we only have blueberry muffins on Christmas morning. It's a tradition that everyone looks forward to. However, that recipe is not something my Mom shares frequently! I would say these muffins are definitely the runner up to our Christmas muffins. 

Let's start baking! 

Blueberry – Cream Muffins

4 Eggs

2 Cups sugar

1 Cup canola oil

1 Teaspoon vanilla extract

4 Cups all-purpose flour

1 Teaspoon salt

1 Teaspoon baking soda

2 Teaspoons baking powder

2 Cups fat-free sour cream

2 Cups blueberries

½ Cup skim milk

Cinnamon sugar for sprinkling

1.      Beat eggs. Gradually add sugar. While beating, slowly pour in oil. Add

vanilla.

2.      Combine dry ingredients. Add alternately with the sour cream to the

egg mixture. Gently fold in blueberries.

3.      Spoon into greased muffin tins and sprinkle with cinnamon sugar.

Bake at 400 degrees for 20 minutes.

4.      Makes 24 muffins.

You should have most of the ingredients already in your kitchen. If you don't have fresh blueberries on hand you can use any other kind of berry or even frozen blueberries. Also you don't have to use fat-free sour cream and skim milk; I made mine with regular sour cream and 2% milk and the muffins turned out perfect! 

Before you start mixing the ingredients together, I would recommend getting your muffin tins ready. The recipe says to grease the tins, but I used paper muffin cups and it worked just fine. Also, be sure to set your oven to 400 degrees! 

The first step of the recipe is to beat the eggs like you would to make scrambled eggs. I used my big electric mixer for this recipe, but you can use a handheld mixer too. Once the eggs have been beaten you will need to gradually add the sugar while stirring the mixture. 

Be sure to use a spatula to scrape the sides and bottom of the bowl so the sugar gets incorporated. Keep the mixer on a medium to high speed and gradually add the canola oil. 

Once the oil has been added to the mixture it should be light and fluffy. You can now add the vanilla extract and mix on a medium speed until fully incorporated. Your mixture should look like this once all of the liquid ingredients have been added:

****Warning!!!!**** The recipe calls for skim milk, but never gives you the instructions to put it in the batter! (Another over look by the newspaper editor!) I added the milk to the recipe now, before adding the dry ingredients. Once you've gotten the milk into the batter, put it to the side. 

Next you'll want to use a separate bowl to mix the flour, salt, baking soda, and baking powder together. 

Once the dry ingredients are mixed well you can gradually add them to the egg mixture. You'll want to keep your mixer on a low to medium speed so the flour doesn't get all over your kitchen! Start by adding about a 1/4 cup of dry ingredients at a time:

Once you have about 1/4 cup of the dry ingredients in the egg mixture, keep the mixer on and add about 1/4 cup of the sour cream. 

Be sure the sour cream is completely mixed in before adding another 1/4 cup of the dry ingredients. Continue this pattern until all of the dry ingredients and sour cream have been mixed in. Your batter should look like this:

It's not a very thick batter, but not runny either. For the next step you can take the mixing attachment off of your mixer and use a regular spatula. You'll want to add the blueberries about a cup at a time to the mixture. Be gentle in this process so the blueberries don't break and cause you to have a blue batter! 

Once you've gotten the blueberries mixed into the batter you are ready to fill the muffin tins. The easiest way to fill the tins is by using an ice cream scoop. The scoop is the perfect size for a muffin and makes the transition from the mixing bowl to the tins fairly easy and less messy. Make sure each muffin paper is filled about 3/4 of the way. They will puff up, but not enough to spill over the edges. 

Once all of the batter is in the muffin tins you can sprinkle each one with a little cinnamon and sugar. If you're not a fan of cinnamon you can just use sugar or leave them plain as well. As you can see below, the recipe clearly makes more than the 24 muffins it claims! I ended up baking a loaf too! If you've filled all 24 tins and still have batter left over you can make a loaf (be sure to grease the pan before pouring in the batter) as well or if you have more muffin tins you can make more muffins. Trust me, they will get eaten! 

The muffins (and loaf) are now ready to be cooked. Place them in the 400 degree oven for 20 minutes. Be mindful of the time because mine were perfectly done at exactly 20 minutes. However, the loaf took about 50 minutes to bake. 

To be sure they are completely cooked you can stick a toothpick in the middle of a muffin or the loaf and if it comes out clean they're ready to cool.

No need to worry about taking the muffins out while they're hot; since they're in the paper cups they won't stick to the tins. If you made a loaf I would definitely run a knife around the edges of the pan before it completely cools. 

I ended up freezing the loaf I made and will use it at a later date. Don't hesitate to give these babies a try! They are best eaten when still warm and with a little butter on the inside. 

This recipe definitely deserves a 5 out of 5 on the yummy scale! 

Although the recipe itself had a glitch with the way it was written, it was pretty straight forward and easy to make. You can always change up the fruit or even add nuts to the recipe too. They will never be as good as our Christmas morning muffins, but are definitely great for a Sunday breakfast or to make at the beginning of the work/school week for a quick and delicious start to your day!

Happy Baking!