Co-worker Andy was out last week to celebrate the life of his grandfather. We missed him lots in CE2, but we were glad he was able to be with family in Ohio. Sue thought I should make him blueberry muffins (his favorite!) for his return today - to help ease his transition ;)
Blueberry Sour Cream Muffins
Preheat oven to 450 degrees, grease or line muffin tin.
1 c fresh or frozen blueberries (I had some in the freezer)
2 T flour
1/4 c butter
3/4 c sugar
1 1/4 c flour
1/2 t baking soda
1/4 t salt
3/4 c sour cream
1/2 t vanilla
1. Combine blueberries and 2 T flour. Toss to coat well and then set aside.
2. Cream together butter and sugar. Add eggs one at a time and beat well.
3. In another bowl, sift together the flour, baking soda and salt. Add to the creamed mixture, alternately with the sour cream. Mix well and then add the vanilla and blueberries.
4. Spoon batter into prepared muffin tin. Bake for about 15 minutes.
We ate these straight from the oven and they were excellent! Andy immediately ate two, saying they were the best muffins I'd ever made. The students also loved them.
I doubled the recipe and it easily made two dozen. The ingredients were simple and the instructions were easy. Perfect.
I did pull them out before the tops were golden because the bottoms were getting a little dark. But they were cooked all the way through.
Make these today for your afternoon treat :)