How’s your summer going? I’m in disbelief that we’re already halfway through July. We’ve been having an amazing summer….the beach, the pool, the waterpark, friends, free movies, vacation, cookouts and more! I love the relaxed pace of summer….not having to be be on set schedules, but we’ve formed somewhat of a new schedule. I love that we have even more time to be spontaneous….many times those are the best get togethers with friends! Have you noticed that?
It’s Secret Recipe Club time again. This month I was assigned Cookin’ With Moxie. Jamie’s blog was so much fun to read through. She has such a zest for life, family, friends and of course…cooking. I always have such a hard time choosing just one recipe. I know I have this issue every month. This month I really wanted to try this Cranberry Coffee Cake and also this Spaghetti El Limone….but in the end these Super Large Blueberry Muffins won out. And all 3 of my girls and one of their friends were glad they did!
These blueberry muffins are made with sour cream. You can’t taste it (my girls were thankful for that!) but I believe it’s what added a certain richness. These muffins are so moist and sweet, and I love the crumb! They are addicting so make sure you make them when you have a gathering so you aren’t tempted to eat the whole batch.
- 2 cups all-purpose flour (unbleached) or use ww flour
- 1 Tbsp baking powder
- ½ tsp sea salt
- 1 egg
- 1 cup granulated sugar
- 4 Tbsp melted butter
- 1¼ cups sour cream (I used Daisy)
- 1½ cups frozen or fresh blueberries (I used frozen organic)
- Preheat oven to 350 degrees.
- In a medium bowl, mix together flour, baking powder and salt.
- In mixer, whisk egg for about 30 seconds.
- Add sugar and whisk for another 30 seconds on a high speed until thick.
- Add melted butter in two additions, whisking to combine after each addition.
- Add the sour cream in 2 additions and whisk to just combine.
- Add the blueberries to the dry ingredients and gently toss to combine.
- Add the sour cream mixture and fold with a rubber spatula until the batter comes together. Small spots of flour may remain and the batter will be thick. Do not overmix.
- Using an ice cream scoop, fill a greased muffin tin.
- Bake until light golden brown and a toothpick comes out clean about 30 to 35 minutes.
- Let cook in muffin tin on cooling rack for at least 5 minutes.
- ** Makes 12 extra large muffins **