Sep 17, 2012

Blueberry Muffins




Oh summer...why are you saying goodbye? I miss you already! I feel the fall chill each morning when I wake up but I am still holding out for an Indian summer.

I read in Facebook or was it Pinterest, I don't know...one of those. It said that we should arrest summer for speeding! I say yeah, lock it up, throw the keys away so summer stays forever. Sorry, am speaking as a Manilena here - from the Philippines - where it seems to be summer all through the year.

For my homage to summer, here's my tot's favorite - blueberry muffins. I essentially used my from scratch blueberry cake batter here. What came out is a really moist, cakey and delicious muffin with a little crunch on top. This is why I wish summer won't leave us. Oh well, I can still eat my muffins.... Let me go grab one!


Ingredients

2 cups flour
1 1/3 cups sugar (you can use either white or brown or a mix of the two)*
2 tsp baking powder
1/2 tsp salt
2 large eggs
1 cup / 8 oz sour cream
1/2 cup olive oil (light or the fruity version or plain vegetable oil)
1 tsp vanilla
1 1/3 cups fresh blueberries (sometimes I add a little more if I have a lot of berries)


Procedure

Preheat oven to 400F/200C. Line your muffin pan with paper cups.

In a large mixing bowl, combine all the dry ingredients. Set aside. In another bowl, mix all the wet ingredients (eggs, sour cream, oil and vanilla).


Pour the wet ingredients into the dry. Mix. I use a spatula to fold in the flour and mix everything together but you can also use a whisk. The batter should be thick.


Fold in the berries.


Divide evenly among the 12 muffin cups. I use a large ice cream scooper for this. So handy! A full scoop per cup is about right. There is enough batter (nearly full) for each cup, sufficient to give your muffin a nice dome.

Bake for about 18-20 minutes or until a tester comes out clean. Remove from the oven and after about 8-10 minutes (when it's cool enough to handle) transfer to a wire rack to cool completely. Enjoy!


Some tips:

*I suggest using either all brown sugar or 1 cup brown and half cup white sugar. It will make the batter look brownish but you have a nicer looking muffin. If you use all white sugar, the muffins will look rather pale. The brown sugar gives the muffins a better color. See below the color of the muffin when you use more brown sugar than white. Lovely, isn't it?

If you wish to print the recipe, there's a print-friendly icon at the end of the post. Click on the "remove images box" for easy and convenient printing.


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Create in me a clean heart, O God, and renew a right spirit within me. (Psalm 51:10)


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28 comments

  1. I love muffins, especially blueberry! And I made pumpkin muffins on Sunday and followed all of your advice from last week. They came out perfect! Thanks again for the great tips!

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  2. Hi Lois! Wonderful! So happy that it worked well for you! Love, love, love pumpkin muffins especially when made with choco chips too! :-) Thanks for visiting.

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  3. Oh those muffins need me desperatelyy......

    Now I know what I'll be doing this weekend Abby!

    Thanks for the recipe!

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  4. Hi, can i use frozen blueberries? Thanks Aviva

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  5. I have been trying to ask a question all day. I don't know why it is so hard to post a question! Love your blog :) My 2 questions are can i use frozen blueberries and can i use a tofu sour cream? Thanks Aviva I hope this posts!!

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    1. Hi! I only open my mail at certain times during the day so I actually just saw your question. Your other question was posted only 20 minutes ago as well. Yes, you may use frozen berries and no need to defrost them. Use them frozen - it's actually better frozen so they retain their shape. You can use Tofu sour cream but I am not sure how that will affect the taste. Let me know please, thanks for stopping by. :-)

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    2. Thank You so much i had a problem with the posting! Great on the answers will get back to you on the tofu :) Aviva

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    3. Wonderful! Thanks, Aviva! Have a great week! :-)

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  6. I baked them today and they came out fluffy, moist and of course, delicious! Thank you much for sharing!

    Asiya

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    Replies
    1. Glad you enjoyed them, Asiya. Thanks for letting us know.

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  7. I baked the muffins. What a wonderful outcome!

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    Replies
    1. So happy you enjoyed them. Thanks for letting us know.

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  8. Hi! Can you tell me where you got the blueberries? I used the ones from the can before and well, they turned out okay save for the fact the batter change and the fact that it's for pie toppings/filling may have compromise the proper rising of the muffin.

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    1. Are you from the Philippines? I am based in the US and fresh and frozen blueberry muffins are readily available in groceries. The pie topping would be too heavy for this because they would clump up and also would be too sweet but unfortunately I don't know if you will ever be able to get fresh blueberries there. I am not sure if the frozen ones would have even reached our archipelago though I sure hope so 'cause you certainly can use frozen ones without defrosting them. You can attempt to use the dried ones but I don't know where to find them if you are Manila based. Sorry. Perhaps you can try Rustans. This is why it's helpful to inform me where you are from so I can be more helpful. Thanks.

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  9. I'm unsure what kind of olive oil to use. Extra virgin, light, or I don't know what the "fruity version" is lol. What comes out best, in your opinion?

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    1. You can use light - the fruity version says so in the label. You can also use regular vegetable oil. Please enjoy!

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  10. How many muffins does this recipe make?

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  11. Replies
    1. Thanks, Nandoos Kitchen. Please enjoy.

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  12. Thank you I love blue berries muffins. Does it affect if I use 1 cup of sugar instead of 1 1/3?

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  13. I think my comment got eaten :( BUT!! I used cake flour because I wasn't sure if you used that or all purpose. The muffin came out with a fantastic dome top, crunch and fabulous flavor, but the crumb was disappointing. I think I may have had an inkling that I used the wrong flour when the batter wasn't thick at all. The crumb is like a dry cheesecake consistency, not fluffy at all. I will remake these using all purpose flour and report my results :)

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    Replies
    1. Hi Kel, I saw your comment. I only use regular all-purpose flour and it always comes out great. Anyway, hope you enjoy the next batch. :)

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