I mentioned in last post I had some recipes to catch up on here for you all. Since the battery on this ancient laptop has a few more minutes on it, I will give you one more recipe for today to try. We have been buying way too many blueberries. I say it is way too many because instead of tossing them on top of unsweetened Greek yogurt or eating them in their simple, delicious state…we have been baking with them and baking with butter and sour cream! Oh, Madonna! This has been a fun and fatty summer! This recipe had been a staple for a few years back and then I lost this treasured recipe. I came across it again in my recipe pile and here it is.
1 1/2 cups of flour
1 1/2 teaspoons of baking powder
1 cup of light brown sugar (you can use less-I did 3/4 cup this time)
1/2 cup of milk
6 tablespoons melted, cooled butter
1 dollop of sour cream
Preheat oven to 350 F. Butter and flour your muffin pan (or you could use Pam Baking Spray which is better for muffin pans). Add the flour and baking powder to a bowl and whisk together. In a separate bowl mix the cooled butter, milk, egg, and brown sugar. Add the flour to the wet ingredients. Mix in the dollop of sour cream. Fold in the blueberries. This recipe makes 6 large muffins. Add the batter to the muffin pan and bake for about 30 minutes. They should be a nice golden brown.
Look how good these are! They were perfect for an afternoon snack!
They were even better with a mango smoothie the next day at breakfast.