Wednesday, September 11, 2013

Mini blueberry muffins

I used to enjoy quite a bit of blueberry muffins during my college days. Banana nut bread was the other. Soft, moist and sweet at the same time. Totally satisfied my cravings for carbs at the time. Somehow, never got around to baking them at home as they are so readily available commercially.  Started looking online for breakfast ideas for my daughter who lacks appetite in the morning. Adapted this super easy recipe from A little less sweet but still soft and moist. Most importantly, my daughter willingly devours these for breakfast in the morning with a glass of milk.
Ingredients for 24 mini muffins:-
1 stick of unsalted butter at room temperature
1 cup of granulated sugar

2 large eggs
1/2 tsp of vanilla extract
3/4 cup of sour cream
1/4 cup of heavy whipping cream or whole milk

1 3/4 cups of flour
1/4 tsp of baking powder
1/4 tsp of baking soda
1/2 tsp of sea salt
1/2 cup of blueberries

1. Heat oven to 350 degrees fahrenheit and line two 12 cups mini muffin pans with paper liners.
2. Cream sugar and butter at medium speed until light for about 3 min. Add in one egg at a time and beat mixture at low speed until combined. Next, add in and beat at low speed the sour cream, vanilla, and heavy whipping cream or milk.
3. Sift flour, baking powder, baking soda and salt together in a large bowl. Add the flour mixture slowly into the cream mixture and beat at low speed until batter is mixed. Increase speed to medium and beat for another minute for smooth consistency.
4. Fold in blueberries carefully into the batter. Scoop 2 tbsp of batter into the muffin pans.
5. Bake for 25 minutes in the preheated oven or until toothpick inserted in the middle of the muffins come up clean. Let muffins cool on a cooling rack before serving.

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