Blueberry muffins with sugar on top, could this recipe be any more “comfort food from mom’s kitchen?” Baking is something I don’t do very often because, honestly I’m not the greatest baker. It is an exact science and I’m more of an “add-a-pinch-or-two-more” kind of cook. I will say that I have gotten better at making muffins, so who knows maybe there is hope for me! These babies have a great texture. I can only describe them as the traditional cake-y, dense and sweet muffins you would find at your local bakery. I think the trick is to use sour cream to get just the right texture. The sugar on top is an added touch I remember my mom adding to her chocolate chip muffins when I was a kid. It is crunchy, sweet nostalgia my friends. I recommend doubling the recipe if you are baking for a whole family. You can also get more muffins if you use smaller “cupcake style” baking cups. Just adjust the time if you are using smaller cups so you don’t burn the muffins. I will usually make these on Sunday to enjoy them throughout the week for breakfast, that is if they make it that long! This recipe was inspired by http://www.yammiesnoshery.com. I highly suggest you check out their site. They explain why you need to use the right amount of each ingredient and how it can go wrong if you use too much or too little. I found it very informative.
Makes: about 8 large muffins Calories: 329 per muffin Time: 1 hour
- 2/3 cup granulated sugar
- 1 large egg
- 1/2 cup canola oil
- 1/3 cup milk, I used 2%
- 1 tsp vanilla
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 1 carton of fresh blueberries
- sugar to top, I did not account for this in the calories because my perfect amount of sugar topping is more than likely different from everyone else’s. Be aware of this if you are counting calories and add what you need.
- Preheat your oven to 375 degrees Fahrenheit and spritz your muffin tin with cooking spray
- Combine sugar, egg, oil, milk and vanilla in a large bowl. Add the flour, salt and baking powder and stir until just combined. Try not to get too crazy mixing as you don’t want to overmix the batter.
- Fold in the sour cream and blueberries being careful not to chop up the blueberries in the process. Continue to fold/mix until the sour cream is just mixed in.
- Place baking cups into your muffin tin and fill each cup leaving about 1/2 an inch to the top. Top each muffin with as much sugar as you think is necessary 😉
- Bake for 25 minutes and remove from oven to check readiness with a toothpick. To do this check just insert a toothpick into the center of each muffin and if it comes out without any gooey muffin residue they are done. If there is gooey muffin residue continue to bake for a few more minutes and perform the check again.
- Serve up with your favorite fruit, yogurt, coffee, or whatever tickles your fancy!
*Photo is an original belonging to me
*Recipe adapted from http://www.yammiesnoshery.com