It is 10:30 pm and I just whipped up a batch of blueberry muffins. They are baking so my house is smelling pretty good right now. Unfortunately, I am giving these muffins away. They will be leaving the house at 7:30 am to go to a swim meet. Boo hoo! It’s okay, as I can make more next week. It is blueberry season and I am seeing the biggest, sweetest blueberries.
Back in college, when I first met my roommate, she said she was from Hammonton. Being from northern NJ, I had no idea where that was. NJ is a lot bigger than you think. I then found out that Hammonton was declared by President Reagan in 1984, as the blueberry capital of the world. So how about that? We not only have the best tomatoes, but also the best blueberries. And I think I could throw some corn and peaches in that group of bests. We are the Garden State!
Getting back to my muffins, I decided to go with a great looking recipe from Gourmet Girl’s Blog. I did not have any vanilla sugar like she used, but sprinkled them with turbinado sugar. It seemed to work fine. While typing up the recipe, I realized OOPS! I accidentally omitted the baking powder however they came out nice and high. I tried one and it was a bakery quality muffin. The baking soda alone must have been enough to do the trick. Phew! Wouldn’t want to be buying muffins at 7am. Now I am done for the night. I will be having sweet dreams with the smell of blueberry muffins.
12-1/2 ounces cake flour (3 cups)
1 cup sugar
1 teaspoon baking soda
2 teaspoons baking powder (I omitted by accident)
1/8 teaspoon salt
1 teaspoon vanilla
1 cup sour cream (can be substituted with yogurt)
1/2 cup vegetable oil
2 cups blueberries, (1 pint)
1/4 cup vanilla sugar for sprinkling tops
paper liners or buttered muffin tins
Preheat oven to 350 F. Sift all dry ingredients into a large bowl and set aside. In a small bowl toss blueberries with about 1 tablespoon of flour mixture and set aside. Whisk all wet ingredients together and mix well. Add wet ingredients to flour mixture and mix with a wooden spoon until just barely combined. Add blueberries and mix lightly. Do not over mix. With an ice cream scoop fill muffin pan almost all the way to the top. Top with sugar generously and bake for 20 minutes or until golden brown. Remove muffins from pan as soon as they are cool enough to handle. They will keep for 3-4 days covered at room temperature.