I recently received a copy of a new cookbook,Summer Gatherings: Casual Food to Enjoy with Family and Friends. This cookbook has tons of beautiful pictures and so many recipes that I can't wait to make for family and friends this summer.
When I was in high school, there were a group of us who used to take turns hosting slumber parties every weekend. Whenever they were at my house, My Mom always made mini-blueberry muffins and everyone always went nuts for them. The reason this was a big deal was because all the other moms brought in donuts every weekend, which is why for years I couldn't stand looking at another donut. Sadly, I am over that but I do manage to avoid them these days. Anyway, whenever I see blueberry muffin recipes I always think back to those fun times with my friends back in high school. We are lucky that we are all still in touch "all" these years later and still very close despite the various states we all live in now.
So, when I saw the Melt-in-Your-Mouth Blueberry Muffins you know I just had to make them. With a name like that, how could I resist? They were simple to prepare, and with the addition of sour cream in the batter they had a nice cake-like texture. They were a huge hit with My Oldest and a nice treat for breakfast. They are best served the first day, but you can freeze them for up to 2 months and bring them back out when you just have to have a homemade blueberry muffin.
Melt-in-Your-Mouth Blueberry Muffins
Source: Summer Gatherings, Rick Rodgers
2 cups all-purpose flour
2/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup full-fat sour cream
5 tablespoons unsalted butter, melted and cooled slightly
1 1/2 cups fresh or frozen blueberries
Position a rack in the center of the oven and preheat the oven to 350 degrees. Line 10 muffin tins with paper liners. (I was able to get 12 muffins from this recipe.)
Sift the flour, sugar, baking soda, baking powder and salt together into a medium bowl. Beat the eggs until combined in another medium bowl, then stir in the sour cream and melted butter. Add to the dry ingredients and stir until just moistened. Fold in the blueberries. Spoon equal amounts of the batter into each muffin tin.
Bake until the muffin tops are golden brown and a wooden toothpick inserted in the center of a muffin comes out clean, 20-25 minutes. Cool in the tins for 5 minutes, then transfer to a wire cake rack. Serve warm or cooled to room temperature. (The muffins are best served the same day that they are baked. Freeze leftovers, stored in a self-locking plastic bag, for up to 2 months. Defrost at room temperature.)