Blueberry Muffin Parade
April 2024 | Recipe from Yammie’s Noshery
A recent staple in our kitchen. A dozen muffins disappear within a day! The recipe is from yammiesnoshery.com. Highly recommend checking out her website for the full recipe and tips. Below is the recipe card along with shortened instructions.
Ingredients: (makes 12 muffins)
1 cup of blueberries
1/2 cup of sour cream or yogurt
1/4 teaspoon of salt
1 teaspoon of baking powder
1 1/4 cup of flour
1 teaspoon of vanilla extract
1/3 cup of milk
1 large egg
1/2 cup melted butter
2/3 cup white sugar
Tools:
muffin pan
12 muffin liner cups
1 large mixing bowl
1 medium mixing bowl
whisk
spatula
paper towel
Instructions
Step 1:
Preheat oven to 375°F. Place muffin liners into pan.
Step 2:
Rinse blueberries. Then thoroughly and gently pat with paper towel to dry as much as possible. Let blueberries sit to dry. Separate a handful of blueberries for topping.
Step 3:
In large bowl, whisk to combine vanilla extract, milk, egg, melted butter, and sugar.
Step 4:
In medium bowl, stir to combine salt, baking powder, and flour.
Step 5:
Pour dry ingredients into the wet ingredients. Then stir until all lumps disappear.
Step 6:
Add sour cream and mix until combined.
Step 7:
Gently fold in blueberries until evenly distributed.
Step 8:
Evenly scoop batter into the muffin liners.
Step 9:
Top the muffins with the rest of the blueberries. (Optional: sprinkle some brown sugar on top, as well.)
Step 10:
Bake muffins for 25 minutes or until toothpick can be inserted cleanly.
