Our Premium Member Sheri says, “When I was a kid we used to get a huge bucket of blueberries every year from Overlake Blueberry Farm in the state of Washington. I haven't been back there in years — it seems much smaller now and is now run by the Bellevue Parks Department, from what I can tell. One of the things we got there was a wonderful recipe for blueberry muffins. I had lost it, but luckily, a neighbor still uses it and recently wrote it out for me. Here it is and beware — they're very rich!!”
QUICK-BREAD RECIPE HELP
INGREDIENTS
1/4 cup (4 tablespoons) unsalted butter
3/4 cup sugar
2 large eggs
3/4 cup sour cream
1/4 teaspoon salt
1 cup fresh or frozen blueberries
1 1/4 plus 2 tablespoons all-purpose unbleached flour (after fluffing, don't spoon the flour in, rather measure by dipping and leveling)
1/2 teaspoon baking soda
1/2 teaspoon vanilla
INSTRUCTIONS
Preheat oven to 400 degrees F. Note: I believe the original recipe said to bake at 450 F. That seemed much to high to me so I use 400, and it works great.
This is mixed like a cake: cream butter and sugar, then add the eggs, one at a time, and the vanilla. Sift the flour, baking soda and salt together and add to creamed butter mixture in 3 portions, alternating with the sour cream. Fold in blueberries.
Scoop into prepared muffin tins. They will be about 3/4 full.
Bake for about 15 minutes, and remove when toothpick comes out with a few crumbs sticking to it. The center top will not be brown.
Cool on a wire cake rack.
SERVE
Warm with butter.
