MOIST BLUEBERRY MUFFINS THAT WOW!
Moist Blueberry Muffins are a year-round treat that I never tire of. For Breakfast, Coffee Breaks, Midnight Snacks, or just anytime, they fit in perfectly.
Showcase your freshest homegrown blueberries in this soft and warm and wonderful muffin.
This is my own recipe, and I hope you will enjoy it. Let’s get started!
3/4 cup sugar
3/4 cup butter, melted
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup sour cream
2 eggs, separated
2 cups flour
2 cups fresh blueberries
A little flour
Blend the butter together with the sugar. (Yes, I do this by hand!) Make sure the butter isn’t real hot before adding the rest of the ingredients, especially the eggs.
Add the baking soda, salt, and vanilla. Then blend in the sour cream.
NOTE: Some people like a bit of cinnamon added to their Moist Blueberry Muffins. Others love lemon extract or zest. You choose!
Separate the eggs, and blend the yolks in with the above mentioned ingredients.
Beat the egg whites with a wire whisk and carefully fold it into the batter. The egg whites will help the muffins rise higher, so be careful not to beat too much.
Sift the flour a little at a time into the rest of the ingredients and gently fold it in. Sifting can be done through a wire mesh strainer if you don’t own a flour sifter.
Your ingredients will depend on how much moisture (humidity) is in the air, and also the kind of flour you like to use. You might need to add a little more flour. If you feel the mixture is too stiff, add just a bit of milk.
Sprinkle a little flour over the fresh (not canned or frozen) blueberries and stir them around. This keeps the blueberries from sinking to the bottom of the muffin cups. Carefully blend them into the muffin batter. Remember to be gentle so you don’t deflate the egg whites.
Spoon batter evenly into 12 muffin cups that are lined with cupcake liners.
Sprinkle a bit of white sugar over the muffin tops (optional.)
Bake at 350 degrees for approximately 20 minutes, or until muffin tops are golden. The baking time might differ depending on your oven.
HAPPY BAKING! Susan
These look yummy! You could use any berry I am thinking!!!
SUSAN GODDEN says
Yes, I’d think so. Red Raspberries would be amazing in this. YUM.