Monday Muffins: Blueberry Muffins
During the summer months we have an abundance of blueberries, they fill my freezer and I often use the berries to make these best ever blueberry muffins. I have to say that these blueberry muffins are as good made with frozen blueberries as they are made with fresh berries. We are so blessed to have blueberry bushes that do so well. Not only do we get to have a freezer full of frozen berries, but we get to use those berries to make blueberry muffins. I love having muffins to enjoy with my coffee in the winter!
Best Ever Blueberry Muffins
2 cups sugar
1 cup vegetable oil (I used refined coconut oil)
1 tsp vanilla extract
4 cups flour (I used 3 cups regular and 1 cup sprouted whole wheat flour)
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups sour cream
2 cups fresh blueberries
In a mixing bowl, beat the eggs. Add the sugar and while your mixer is going add the oil and vanilla. Combine the dry ingredients and add them, along with the sour cream, to the sugar mixture. Gently fold in the blueberries.
Spoon the batter into greased muffin tins.
Bake at 400 degrees for 20 minutes. Makes 2 dozen. If you don’t eat them all at once they will freeze well to enjoy at a later date.
Do you enjoy muffins during the colder winter months? What are your favorite muffins? Each week I will be sharing one of our favorite muffin recipes. As you will see we love our muffins!
Until we are enjoying fresh blueberries once again from our bushes I am glad we have an abundance of berries in our freezer!