Yesterday Mimi and I headed north to a new blueberry field, nestled in the rolling green hills of rural Portland, Oregon. Every time we said we were done we would walk by another bush that was chock-full of ripe ones and we would pick some more. Finally, after I had nine pounds (Mimi had 15), we packed it in. These outstanding blueberry muffins came out of my oven this morning. To see the blueberries we picked, go here. To see last year’s adventure, go here.
- 2 cups flour
- 1/2 cup plus 2 tablespoons sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 egg, lightly beaten
- 1 teaspoon grated orange peel
- 1 teaspoon vanilla
- 1 cup fresh blueberries
- 1/2 teaspoon cinnamon
Preheat oven to 400 degrees F.
Mix flour, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Mix sour cream, milk, oil, egg, orange peel and vanilla in medium bowl. Add to flour mixture. Stir just until dry ingredients are moistened. (Batter will be very thick and slightly lumpy.) Stir in blueberries.
I find this recipe makes 15 approximately muffins. Prepare your muffin tins by either spraying them with non-stick cooking spray, or line muffin cups with paper liners. Spoon batter into prepared muffin cups, filling each cup 2/3-full. Mix 2 tablespoons sugar with the cinnamon and sprinkle over muffins.
Bake in preheated oven for 20 to 25 minutes or until toothpick inserted into muffin comes out clean. These are best served warm.