April is Blueberry Muffin month!
I am not a morning person. AT ALL. A majority of the time, what I plan to make for breakfast doesn't get made because I am far too asleep yet to coherently do any cooking/baking. Muffins are one of my favorite things to make for breakfast because you can typically make them in one bowl and then in paper-lined muffin cups (no messy dish to wash) - you pop them in the oven for 20ish minutes and wah-la, breakfast is done!
I have a very large, large collection of recipes that I've been trying to work through. I have many duds to weed out and many duplicates...hidden in there are recipes that once upon a time, I was really wanting to make like the next week. For this month, I wanted to find a recipe to use that I already had on hand. The first blueberry muffin recipe I found that I hadn't made in my collection was Tina from MOMS CRAZY COOKING: Sour Cream Blueberry-Blackberry Muffins.
I have mentioned before my love of sour cream in baking recipes, so I knew this one ought to be a keeper. I really liked how fluffy and moist they turned out. I also really loved the blackberries in with the blueberries. Oh and the sugar mixture on top was a killer addition to these already wonderful muffins! We will definitely be having these again.
And as always, I will be jumping around today stumbling, pinning, tweeting, and FB-ing everyone's recipes.
Recipe from MOM'S CRAZY COOKING
What you need:
- 2 cups biscuit/baking mix
- 3/4 cup plus 2 tbsp. sugar, divided
- 2 eggs
- 1 cup sour cream
- 1/2 cup fresh or frozen blueberries
- 1/2 cup fresh or frozen blackberries
Directions:
In small bowl, combine eggs and sour cream.
Stir egg mixture into dry ingredients until combined.
Fold in berries.
Fill muffin cups 3/4 the way full and sprinkle with remaining sugar.
Bake at 375* for 20 to 25 minutes.
Cool for 5 minutes in pan before removing to a wire rack.
Combine biscuit mix and 3/4 cup sugar in a medium size bowl.
In small bowl, combine eggs and sour cream.
Stir egg mixture into dry ingredients until combined.
Fold in berries.
Fill muffin cups 3/4 the way full and sprinkle with remaining sugar.
Bake at 375* for 20 to 25 minutes.
Cool for 5 minutes in pan before removing to a wire rack.
My previous Crazy Cooking Challenge recipes: Mac and Cheese for Two, Thick & Chewy Chocolate Chip Cookies, Mashed Potatoes with Bacon and Cheddar, Pralines & Cream Fudge, Triple Chocolate Cake, and Baked Spaghetti with Cream Cheese and French Fried Onions.
These were recreated by The Spiffy Cookie for June 2012 SRC {here}
