Blueberry Cream Muffins
Whew. Where does the weekend go?! We spent part of yesterday hanging out with two of my SILs, BILs and their families. My littlest nephew is celebrating his second birthday at the end of the month and boy has he grown! We don't see them often enough but in what seems like a New York minute he's transformed from this scrumptious little bundle of a baby to a precocious, truck-loving tyke with a headful of golden curls. The kids all had a great time....boys spent a good bit of it in the back yard. Sadly, not many photos. Everyone was in perpetual motion! :)
This afternoon D managed to get half of the lawn mowed before the torrential downpour. Was sweet enough to meet me at the grocery to help me load up. This afternoon I've been prepping for the upcoming week (laundry, setting out clothes, assembling sandwiches and snacks, rinsing fruit, making breakfast components). Oh, while I'm thinking about it, if you'd like, you can stop by gardenthymes (the arboretum blog) for a bonus recipe....a savory spinach gorgonzola bite.
Credit: Lusinda
4 eggs
2 cups white sugar
1 cup vegetable oil
1 tsp real vanilla extract
4 cups self-rising flour
2 cups sour cream
2 cups blueberries
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir flour into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes or until golden.
* If using all-purpose, add 1 teaspoon salt and 1 teaspoon baking soda.
This afternoon D managed to get half of the lawn mowed before the torrential downpour. Was sweet enough to meet me at the grocery to help me load up. This afternoon I've been prepping for the upcoming week (laundry, setting out clothes, assembling sandwiches and snacks, rinsing fruit, making breakfast components). Oh, while I'm thinking about it, if you'd like, you can stop by gardenthymes (the arboretum blog) for a bonus recipe....a savory spinach gorgonzola bite.
Credit: Lusinda
4 eggs
2 cups white sugar
1 cup vegetable oil
1 tsp real vanilla extract
4 cups self-rising flour
2 cups sour cream
2 cups blueberries
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir flour into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes or until golden.
* If using all-purpose, add 1 teaspoon salt and 1 teaspoon baking soda.