| Blueberry Muffins |
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2 eggs
1 cup white sugar (used white & brown; see notes)
1/2 cup vegetable oil (used light stick butter)
1/2 teaspoon vanilla extract (used more)
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda (also used powder; see notes)
1 cup sour cream (used 1/2 yogurt; see notes)
1 cup blueberries (used more)
cinnamon, nutmeg (see notes)
1 cup white sugar (used white & brown; see notes)
1/2 cup vegetable oil (used light stick butter)
1/2 teaspoon vanilla extract (used more)
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda (also used powder; see notes)
1 cup sour cream (used 1/2 yogurt; see notes)
1 cup blueberries (used more)
cinnamon, nutmeg (see notes)
Preheat oven to 400 degrees F. Grease 12 muffin cups or line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes.
Stacy's Notes - Original recipe above is from AllRecipes.com, but I made a LOT of changes (based on comments at the AllRecipes site). I halved the original recipe (measurements above reflect that), and I used 1/2 cup white sugar and 1/2 cup brown sugar. Instead of using 1/2 cup of vegetable oil, I used 1 stick (1/2 cup) of light butter, softened. Next time, melt it first so it incorporates better into the batter. I used 2 teaspoons imitation vanilla extract (if using the real stuff, would use less). I used 1/2 cup light sour cream and 1/2 cup plain nonfat yogurt for the full cup of sour cream.
I also used 1 heaping teaspoon of cinnamon and 1/4 teaspoon of nutmeg and added these to the flour mixture. In addition to the 1/2 teaspoon of baking soda, I also added a 1/2 teaspoon of baking power to the dry mixture. I also used a handful more berries, after I measured out a heaping 1 cup.
I mixed the eggs, sugars, butter, vanilla, sour cream and yogurt in my Kitchenaid mixture. then very carefully folded in the flour mixture. Be careful not to overstir the batter. I rinsed the berries, dried them, and tossed them with a bit of the flour mixture before incorporating them into the batter.
I baked in my red silicone muffin pan at 375 for about 24 minutes. The batter is heavy and spread in my silicone, so don't use that next time - be sure to use a regular muffin pan. (I lowered the oven temp because I usually do that with my silicone pans). These were really good, a definite keeper.
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes.
Stacy's Notes - Original recipe above is from AllRecipes.com, but I made a LOT of changes (based on comments at the AllRecipes site). I halved the original recipe (measurements above reflect that), and I used 1/2 cup white sugar and 1/2 cup brown sugar. Instead of using 1/2 cup of vegetable oil, I used 1 stick (1/2 cup) of light butter, softened. Next time, melt it first so it incorporates better into the batter. I used 2 teaspoons imitation vanilla extract (if using the real stuff, would use less). I used 1/2 cup light sour cream and 1/2 cup plain nonfat yogurt for the full cup of sour cream.
I also used 1 heaping teaspoon of cinnamon and 1/4 teaspoon of nutmeg and added these to the flour mixture. In addition to the 1/2 teaspoon of baking soda, I also added a 1/2 teaspoon of baking power to the dry mixture. I also used a handful more berries, after I measured out a heaping 1 cup.
I mixed the eggs, sugars, butter, vanilla, sour cream and yogurt in my Kitchenaid mixture. then very carefully folded in the flour mixture. Be careful not to overstir the batter. I rinsed the berries, dried them, and tossed them with a bit of the flour mixture before incorporating them into the batter.
I baked in my red silicone muffin pan at 375 for about 24 minutes. The batter is heavy and spread in my silicone, so don't use that next time - be sure to use a regular muffin pan. (I lowered the oven temp because I usually do that with my silicone pans). These were really good, a definite keeper.
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printed on: November 22, 2024 |