This photo is all that’s left of this morning’s fresh muffins. Which is good, except that it means I’ve eaten most of them already. By myself. Since they are delicious, I am documenting the recipe here, for posterity. Please note: do not make these if you’re alone and dieting or pretending to diet or expecting to wish to diet or just plain fat.
Blueberry-Sour Cream Muffins
1/3 c. vegetable oil
1/3 c. milk (or water, in a pinch)
2/3 c. sugar
1 tsp vanilla
2 c. flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 c. sour cream
1-1/2 c. blueberries
Heat oven to 375º and spray/line a 12-cup muffin tin.
Wash blueberries and let drain. In a bowl, mix the oil, milk, sugar, eggs and vanilla. Sprinkle the powder, soda and salt over the top and scoop the flour over that. From the mound of flour, take a teaspoonful of the flour and set aside. Mix the flour into the batter, careful not to overmix, and then add the sour cream and lightly mix again. Sprinkle the teaspoon of flour over the blueberries. (This keeps them from falling to the bottom of the batter.) Gently fold the blueberries into the batter and scoop batter into muffin tins. Dust tops with sugar for crunch, and bake for 18-25 min.
Eat hot and steaming, like me, or save them for a tea-time snack, like me, or keep them in a ziploc for periodic snacks throughout the day, also like me.