Friday, August 30, 2013

Blueberries in Muffins

With blueberries in season (and almost gone) I thought I'd share a recipe we've been enjoying 1987.  I found it in the March, 1987, Country Living magazine where it was called "Sour Cream Blueberry Bread."  It truly is a sweet bread recipe but because we always bake the batter in muffin tins, we call them muffins.

In the recipe below I noted changes I make in brackets after each ingredient.  (Abbreviations:  c./cup; tsp./teaspoon)

Banana Blueberry Muffins

1 c. butter, softened [shortening works better]
3/4 c. sugar

2 large eggs
1 c. mashed, ripe bananas [or frozen, slightly thawed and mashed]
1/2 c. sour cream [regular, low-fat, fat-free, or drained yogurt]

Beat in just till smooth:
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Fold in:
1 c. fresh blueberries [or frozen if you don't have fresh]
1/2 c. coarsely chopped pecans [optional; we never use]

Bake in greased and floured loaf pan in 350-degree oven for about 60 minutes or until toothpick comes out clean.  Let cool completely in pan.

We bake them in 12 paper-lined muffin tins for 25-30 minutes or until a toothpick comes out clean.  Remove immediately from pans, let cool a few minutes, eat when they're cool enough.



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