Blueberry muffins seemed like a good idea today. Blueberries were on sale this week so I got just one 6 ounce container. I used just one cup of berries in the muffins, ate a few berries solely for the purpose of quality assurance (yeah, right!), and then also poked a few blueberries into the muffins just before I popped them in the oven.
This recipe is based upon some Almond Poppyseed Muffins I made with Zach this past summer. It's a really basic muffin batter and can easily be adapted to make different flavors of muffins. I've also used this recipe to make Chocolate Chip Muffins (just use the recipe below and add about 1/3 cup to 1/2 cup mini-chocolate chips in place of the blueberries). This recipe calls for sour cream which I often have on hand. Today I only had 1/4 cup sour cream so I used 1/4 cup sour cream plus 1/4 cup Greek yogurt in place of the 1/2 sour cream and the muffins turned out great.
Adapted from a recipe on www.bettercrocker.com
1/2 cup sugar
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 cup sour cream
1/4 cup milk
1 1/3 all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh blueberries
Heat oven to 350°F. Line 12 medium muffin cups with paper or foil baking cups (or spray cups with cooking spray or grease with shortening).
In large bowl, stir together the sugar, oil, egg, and vanilla. Beat in sour cream and milk until blended.
In a separate bowl, combine flour, baking powder, salt, and baking soda; stir until well blended. Add dry ingredients in to the wet ingredients; gently stir until nearly all the flour mixture is moistened. Add in the blueberries and carefully stir a few more strokes until the flour mixture is all moistened and the blueberries are evenly distributed in the batter. Lumps are okay; do NOT overmix.
Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean (my muffins were lightly browned at 19 minutes). Remove from pan to wire rack. Serve warm or cool.