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Blueberry Muffins

Blueberry Muffins

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Makes 12 large, 18 small.
By Dennis W. Viau; modified from a friend’s recipe.

Summertime is blueberry season. It is also the warmest season of the year. This is a simple recipe that can be made during the morning before the house gets too hot. Baking time is only 25 to 30 minutes, which won’t heat up your home too much. A friend gave me this recipe, and she gave me permission to put it on my web site.

Ingredients:

½ cup (113g) butter, room temperature
1¼ cups (250g) sugar
2 large eggs
1 cup (242g) sour cream
1 teaspoon vanilla extract
2 cups (284g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg (preferably freshly grated)
2 cups (9 ounces/255g) fresh blueberries
2 tablespoons raw sugar, for garnish

Directions:

Heat oven to 400°F (204°C).

Cream together the butter and sugar until smooth. Add the eggs and beat with an electric mixer until combined. Add the sour cream and vanilla extract. Mix well. Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Beat to combine thoroughly.

With a spatula or large spoon, carefully fold in the berries, trying not to break them.

Line a muffin tin (with 12 to 18 cups) with paper liners. Divide the batter evenly between the cups.

Bake 25 to 30 minutes, until lightly browned and a toothpick inserted into the center of a muffin comes out clean. As soon as they come out of the oven, while still hot, garnish the tops with raw sugar.

Let cool thoroughly, in the pan, on a cooling rack.