While I’m sure they were all good, I just couldn’t find one that I thought would be what I wanted to make.
So what did I do?
I took a little from here, little from there and added in my own touches. What I came up with are these tangy, delicious blueberry muffins that the kids devoured.
Of course, they aren’t the large, crumb topping muffins I saw in most of the pictures, however, don’t misjudge these little babies. They are packed with flavor and because they are made with real blueberries and whole ingredients, they aren’t packed with a bunch of processed junk. Even better is they aren’t packed with a bunch of sugar either, which makes them a great breakfast or snack.
- 3 Cups of Flour
- 1 Teaspoon of Baking Soda
- 2 Teaspoons of Baking Powder
- Heavy pinch of salt
- 1/2 Cup of Oil (For a healthier option, add in olive or even coconut oil instead of vegetable oil)
- 1 Egg
- 3/4 Cup of Sour Cream
- 2 Cups of Blueberries
- 1-2 Cups of Milk or Half and Half
In a bowl combine flour, baking soda, baking powder, and salt. Mix together then add in the egg, oil, sour cream, and the milk (or half and half). Mix all the ingredients in and then add the blueberries.
**The batter will be pretty thick at this point. If you desire a more liquid-type batter, like me, just add in more milk a 1/4 cup at a time until you get your desired thickness.**
Grease your muffin pan or fill with the cupcake/muffin wrappers. Fill ups about half way and bake at 385 degrees for 24-28 minutes or until they are golden brown.