OH BOY, this week Blueberries were on sale and seasonally fresh! Just ninety-nine cents a pint!
This recipe only uses ingredients commonly in my fridge or pantry (with the possible exception of the sour cream), making these little gems seem almost free!
The recipe will make about 3 dozen small mini muffins (my favorite size).
I do have one trick to make the blueberries POP with extra juiciness...
I like to moisten the blueberries with Lemon Juice, them coat each with a bit of sugar. Let them sit for a few minutes and the acidic lemon juice with gently start to "cook" the berries, releasing the juices and increasing the berry flavor.
By adding sour cream to the recipe you are increasing the fat content. Again, extra flavor. You can of course substitute Whole Milk or even Buttermilk for a change of pace.
But I like the taste of the Sour Cream!!!
Cheap, Loaded with extra flavor and a show stopping gem for any Sunday Morning treat (that's where these ended up) or will fit nicely as a catering dish for a light breakfast (Really, what would you rather have, a plate of these or a box of over processed store bought donuts???)!
- 1 Pint (2 Cups) Blueberries
- Zest and Juice of 1 Lemon
- 2 TBS Sugar
- For the CRUMB TOPPING
- 1/4 Cup Flour
- 2 TBS Sugar
- 2 TBS Brown Sugar
- 1 tsp Cinnamon
- 2 TBS COLD Butter, cut into 4 pieces
- For the MUFFINS
- 8 TBS (1 Stick) Butter, softened to room temperature
- 3/4 Cup Sugar
- 2 Large Eggs
- 2-1/4 Cup Flour
- 4 tsp Baking Powder
- Large pinch of Salt
- 1 Cup Sour Cream
- 2 tsp Vanilla
- 1/4 Cup (amount as needed) Half and Half (can substitute Whole Milk)
- Preheat oven to 375 degrees.
- First, prepare the Blueberries, in a bowl, mix together the Blueberries and the Lemon Zest and Juice. Mix well to coat each blueberry with a little sugar and juice. Set aside for 20 minutes (about the time it takes to mix remaining ingredients).
- Next, prepare the topping. In the bowl of a food processor, add the Flour, Sugar and Cinnamon and turn the machine on. Add each piece of butter to the machine as it is running. Pulse until you have crumbles, like little beads. Set aside while you make the batter.
- Now, for the Muffin Batter, in a large bowl, mix together the dry ingredients, Flour, Baking Powder and Salt.
- In the bowl of a stand mixer, mix the Butter and Sugar until light and fluffy. Add the eggs one at a time, add the vanilla and finally add the Sour Cream and blend until fully incorporated.
- Add the Butter Cream mixture to the flour and blend until just incorporated. DO NOT OVER MIX or the muffins will be dense not light and fluffy. Add additional Milk (or Half and Half) as needed for the batter to be smooth and milk shake consistency, remembering to NOT OVER MIX (Very Important).
- Add the .Blueberries and stir lightly to mix.
- Spoon the batter into the mini muffin tray (lines with papers if you like or treated with non stick spray), filling to about 3/4 up the side.
- Sprinkle each muffin with a bit of the topping crumbs.
- Bake until Golden, dry and springy to the touch, about 13 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and allow to cool for 5 minutes. Unmold the muffins.
- Serve warm and ENJOY!
It's the most important meal of the day. From fancy to simple, there are always ways to dress up a breakfast dish. These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).
Here's your chance to make your guests Ooh and Aah!
A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...
Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,
"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy
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