Brunch on Sunday demands something fun and easy to make and eat. That’s what I am looking for…. waiting for this recipe to come out of the oven. There are so many recipes for blueberry muffins. When I used paper baking cups, the muffins stick to the paper. A test for buttering the pan is in the oven at this moment. Smells good!
Blueberry Muffin recipe with cake flour found at at “gourmetgirl“.
Preheat oven to 350 degrees
INGREDIENTS and METHOD
12-1/2 ounces cake flour (3 cups)
1 cup sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/8 teaspoon salt
Combine/sift or whisk dry ingredients together in a bowl
Combine wet ingredients together. I used yogurt.
1 teaspoon vanilla
1 cup sour cream (can be substituted with yogurt)
1/2 cup vegetable oil
Mix wet ingredients into dry with a spoon
(wooden), but don’t beat or over mix. Gently add blueberries.
2 cups blueberries, (1 pint)
Use an ice cream scoop to fill the cups to top. It’s a sticky batter. Work fast….
Sprinkle vanilla sugar – a coarse sugar on top:
1/4 cup vanilla sugar for sprinkling tops
paper liners or buttered muffin tins
Bake for 20 minutes or until golden brown, Remove from oven and let cool; then remove from pan as soon as they are cool enough to handle.
Makes 18 muffins
Notes: The sticky batter needed a little more moisture. The yogurt I used was made with a thickener…er so… next time thinner yogurt. Maybe sour cream would be more of a flavor kick. The taste of the muffin is bland. I made a lemon confectioners sugar drizzle. This is a s’periment…
Sharing this with al the fine cooks at Fiesta Friday with Angie and the contributors for Fiesta # 178 Friday. Don’t be shy join the party!
I am celebrating seven years with this blog on WordPress. Good ideas have come to me from blogging. Thank you to the many kind, generous people who have stopped by over the years to teach me about the art of cooking and life!
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Minneapolis Lyndale Farmer’s Market and Blueberry Muffins