I can’t think of anything funny to say about blueberries.
I’d like everyone to know how dedicated I am to this blog. HOW dedicated, you ask? Dedicated enough to turn my oven on to 400 degrees, when my kitchen is already 90 degrees, just to make muffins to show to you. That, my friends, is dedication. See? And this is before I turned the oven on!
But, I have to admit, it was kind of worth it. These muffins are pretty tasty; they are surprisingly light and have a good texture to them – not too cakey or dense. Plus I loaded them up with enough blueberries to choke a horse. Assuming horses eat blueberries? I mean, I suppose they do, or would, if someone gave them some. In which case, they’d choke on these muffins.
I’ve been looking for something else to make with blueberries besides ghetto-cobbler [for real, last time I made cobbler, I didn't have flour, so I doctored some pancake mix and used that!] and realized that duh – muffins. Especially since I’ve had two over-priced muffins from the eateries in my office building as of late [I'm looking at you, Au Bon Pain]. So I searched the trusty allrecipes.com for a recipe that looked like what I wanted. Of course, me being me, I ended up with something entirely different.
The recipe I ended up making used sour cream, which intrigued me since I’ve liked using cream cheese and buttermilk in baked goods previously. So, off to the kitchen I went, with the recipe in hand. I did make a few alterations to the recipe, and still think there could be something else added for extra flavor – cardamom, maybe? – but regardless, they were worth the effort and gone very quickly.
Blueberry Cream Muffins
(my changes in bold)
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
2 cups blueberries
Zest and juice of one lemon
Preheat oven to 400. Zest and juice the lemon. Add to the blueberries. Beat eggs, gradually add both types of sugar. Then add the vanilla and oil. Once that’s all mixed, add in the sour cream. Then add the dry ingredients. Last, gently fold in the blueberries.
Yes, I know that the instructions I wrote are much simpler than the ones in the original recipe. I’m okay with that; while I’m sure there are a number of reasons for all the complicated mixing, I like my way just fine. Plus, 90 degrees in my kitchen.
Look at those! Bursting with blueberries. I probably did go a bit overboard, and next time would use 1.5 cups, but still. Blueberries baked into anything make me happy, and these muffins had plenty of that.
