It’s been a good year for blueberries, not the best ever but our bushes have been supplying us with a good amount of berries. Usually we have enough to freeze and make jam but our early bearing bushes only gave us enough to enjoy and to make some of the most marvelous muffins!
Our late bearing bushes are covered with berries and are just beginning to turn blue. Hopefully we’ll get a good harvest before we see any signs of frost! We’ve already had some nights down in the 40s. I hope it doesn’t get any colder in the near future.
These blueberry muffins are another family favorite, delicious warm out of the oven or perfect for freezing to enjoy later this winter. The recipe makes 2 dozen so you can even eat half now and freeze half for later.
Blueberry Cream 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 into greased muffin tins.
Bake at 400 degrees for 20 minutes. Makes 2 dozen.
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