A couple of weeks ago I had a blueberry muffin from Mimi's Cafe for the first time. I've always liked blueberry muffins but my-oh-my it was delicious! It tasted more like a blueberry cake than anything. Every since all I can think about are these beautiful things
So when my mom had some blueberries left over from the tarts she made for Nicole's baby shower, I decided to make some blueberry muffins myself. I must say, they turned out moist and fabulous! I know Bashas has blueberries on sale this week so I am thinking I will just have to make another batch and freeze them for a quick breakfast. Next time, for fewer calories, I will substitute some of the oil and butter with applesauce and the sour cream with some fat free yogurt (maybe even vanilla flavor). Yummmm!
2 1/4 cups sugar
1/2 cup melted butter (I used salted butter)
1/2 cup oil
1 tsp vanilla
1 container sour cream (16 oz)
4 cups flour
1/2 tsp salt
1 tsp baking soda
2-3 cups of blueberries
Coarse sanding sugar
Beat eggs. Slowly add sugar and continue to beat until light in color. Slowly add oil and butter as you continue to beat the mixture. Add vanilla and sour cream. Separately, sift the flour, salt, and baking soda. Slowly add dry ingredients to wet ingredients. Fold in blueberries. Scoop into paper-lined muffin tins and sprinkle with coarse sanding sugar. Bake at 400' for 22 mins if you are making jumbo muffins, 16 mins if you are making regular sized muffins. Enjoy!
Cory and I were married November 16, 2007. In September 2010 we welcomed our first child, LucyAnn Nicole. We live in Mesa with our two little yorkies, Izzy & Kingston. I graduated from ASU in May '09 with my BS in Speech and Hearing Science and Cory is currently going to school to get his Bachelor's in Civil Engineering. We love where we are at in our lives and wouldn't trade it for anything.