Fabulous Blueberry Muffins

Yummy Blueberry Muffins

Looking for muffins that are moist, chalked full of flavor and have ingredients that will fill you right up? Look no further these yummy blueberry muffins have a sugary top that are full of berries and oats! The perfect balance if you ask me!

Ingredients

10 Tablespoons butter
2 cups light brown sugar, packed
2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
4 large eggs
16 ounces sour cream
2 cups old fashioned rolled oats
2 cups blueberries (if frozen do not thaw) or 1 cup blueberries and 1 cup raspberries
4 Tablespoons sugar for later
Heat oven to 375 degrees. In a medium saucepan over medium heat melt the butter. Then add the brown sugar. Melt together for about 3 minutes and then set aside to cool for about 5 minutes.
Then line 24-30 muffin tins with muffin cup liners.
In a bowl mix together flour, baking soda, baking powder, and salt. Mix together and set aside
In a large mixing bowl add the eggs and sour cream. Beat together. Then once the butter and brown sugar mixture is cooled slowly add that into the egg and sour cream mixture. Stir in the oats. Then fold in the flour mixture. Then fold in the blueberries.
Fill the muffin tins about three-quarters full and then sprinkle a generous pinch of sugar on top of each muffin.
Bake for 24-26 minutes or until the edges are medium brown and the tops are firm.

Blueberry Muffins

Servings 6 people
Author madeitateitlovedit

Ingredients

  • 10 Tbsp butter
  • 2 cups brown sugar
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 eggs
  • 16 oz sour cream
  • 2 cups old fashioned rolled oats
  • 2 cups blueberries (if frozen do not thaw)
  • 4 Tbsp sugar (for later)

Instructions

  1. Heat oven to 375 degrees. In a medium saucepan over medium heat melt the butter. Then add the brown sugar. Melt together for about 3 minutes and then set aside to cool for about 5 minutes. 

    Then line 24-30 muffin tins with muffin cup liners.

    In a bowl mix together flour, baking soda, baking powder, and salt. Mix together and set aside

    In a large mixing bowl add the eggs and sour cream. Beat together. Then once the butter and brown sugar mixture is cooled slowly add that into the egg and sour cream mixture. Stir in the oats. Then fold in the flour mixture. Then fold in the blueberr.

    Fill the muffin tins about three-quarters full and then sprinkle a generous pinch of sugar on top of each muffin.

    Bake for 24-26 minutes or until the edges are medium brown and the tops are firm. 

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1 Comment

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