Recently, I took Cole and Audrey blueberry picking and we came home with LOTS of fresh delicious blueberries. Most of them were consumed by the handful, some in lunches, and the rest were used in this blueberry muffin recipe. I wanted to try something new, so I found this recipe on Pinterest and used is as my inspiration. The original recipe called for a cup of sugar, which I wasn’t fond of but also used sour cream in place of oil. I made a few adjustments and here is what I came up with.
Blueberry muffin recipe
2 cups whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
½ cup granulated sugar
4 tablespoons unsalted butter, melted and cooled slightly
1¼ cups light sour cream &/ or vanilla yogurt**
1½ cups frozen or fresh blueberries
** since I halved the sugar in this recipe, I decided to sweeten it by substituting vanilla yogurt for some of the sour cream. I would have done a half & half mix but I only had a 6 oz container of fat free vanilla yogurt so it ended up to be just over half
1. Preheat the oven to 350 degrees F*
2. Whisk the flour, baking powder and salt in a large bowl untill combined.
3. Whisk the egg in a separate medium bowl, about 20 seconds. Add the sugar and whisk vigorously until combined. 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.
4. 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. The batter comes out thicker than usual.
5. Spoon batter into greased or lines muffin tins. I usually make a combination of regular and mini muffins, so I cooked he mini muffins for about 15 minutes and th regular ones for 25. Check for doneness by inserting a toothpick or dry pasta and making sure it comes out clean.
We very much enjoyed these muffins! They were moist and had an almost cheesecake-like taste to them.