In Season: Blueberries

It's the time of year that I can't eat enough blueberries.  I love blueberries anytime, but right now they are in season and are light enough to go well with this hot weather.

A friend generously gave me several pints of fresh blueberries last week, so I pulled out a favorite recipe and made a batch of muffins to share.  This recipe yields approximately 36 muffins and produces the most moist blueberry muffins I've ever eaten.  Try them for yourself; you won't be disappointed!

Ann’s Awesome Blueberry Muffins

4 eggs
2 cups white sugar
1 cup vegetable oil
1 tsp. vanilla extract
4 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 cups sour cream
2 cups blueberries (1 pint)

1) Preheat oven to 400 degrees. Grease 24 muffin cups or line with paper muffin liners.
2) In a large bowl, beat eggs. Gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In separate bowl, stir together flour, salt and baking soda.
3) Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4) Bake in preheated oven for 20 minutes.

Makes 30-36 muffins.

The only thing I did different was to take a couple Tablespoons of the flour and roll the fresh blueberries in it so that they didn’t spread out and make purple batter, and saved a few blueberries out to place 1-3 on top of each muffin right before they went into the oven. 

I didn't roll the top blueberries in flour, because I like the "homemade" look.

For more pictures and original recipe source, click: Homemade With Love.

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