What I Made: Blueberry Muffins

I’m not a morning person.  Okay, that’s an understatement.  But honestly, by the time I get myself moving in the morning, I might have had time to grab a cup of coffee but there’s no way I’ve been awake enough to eat anything.  Out of necessity, I’ve become a connoisseur of  work-appropriate breakfasts.  Yogurt and granola, yes.  Blueberry pancakes, no.  (May have been some trial and error involved in this…)

Muffins are mainstays of the office breakfast.  Bring multiple and share or, you know, don’t!

 

I used up some of the blueberries making the aforementioned pancakes, but only needed about a cup here.  It doesn’t matter if they’re a little bruised or overripe, they’ll get mixed in and you’ll never know.

BlMuffn1

Add wet ingredients (sour cream or plain yogurt, oil, egg) to the dry ingredients (flour, sugar, baking soda, cinnamon).

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Fold in the blueberries.

BlMuffn3You’ll note this mix is VERY stiff, almost like cookie dough.  It cooked up less dense, but I’m wondering if using plain yogurt might have made for a lighter muffin. They bake in a 400 degree oven for 15-20 minutes.

BlMuffn4

Regardless, the finished product is both beautiful and tasty.  Enjoy!

BlMuffn5

 

Blueberry Muffins, via The New Inglenook Cookbook

INGREDIENTS:
1 3/4 cups flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg
1 cup sour cream
1/4 cup oil
1 cup blueberries
DIRECTIONS:
1.  Bring ingredients to room temperature and preheat the oven to 400 F.
2.  Mix together flour, sugar, baking soda and cinnamon in a bowl.
3.  Mix together egg, sour cream, and oil in a bowl, then add to dry ingredients, stirring until just moistened.
4.  Fold in blueberries.
5.  Fill muffin tins 2/3 full and back 15-20 minutes, or until an inserted toothpick comes out clean.
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