You can cook with confidence and style
This picture says it all about my blueberry muffin recipe!
Don't "muff it!" This muffin recipe is the second most customer
requested muffin recipe ever. It is a close “second” to my Bran
Muffin Recipe (also in this e-cookbook!)
My restaurant customers are a diverse group of people, but it is
wonderful to know we can at least agree on certain things.
Everyone loves these muffins.
Blueberry Muffin Recipe
Preparation time: approximately 20 minutes. 16-20 servings.
Cooking Conversion Table
Ingredients:
1 cup butter, softened
1 cup sugar
2 teaspoons vanilla
4 eggs
2 cups sour cream
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups blueberries (or Marion Berries, see note below)
Melted butter and sugar (note instructions)
Instructions:
Preheat oven to 400 degrees F
In a large mixing bowl, cream together 1 cup butter, 1 cup sugar and vanilla
Add eggs and beat
Then blend in sour cream and set aside
In a separate mixing bowl, stir together flour, baking powder, baking soda and salt; fold into
creamed mixture gently (DO NOT OVER MIX)
Fold in blueberries and spoon into muffin pans 3/4 full
Bake muffins 24 to 26 minutes. To test for doneness, insert a toothpick
If it comes out “clean,” your muffins are done
Transfer to cooling racks and while still warm, dip muffin tops in melted butter and then into the
sugar
I use this same muffin recipe but sometimes substitute Marion Berries instead of blueberries.
I always sell out!
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