Kim's Best Berry Muffins


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"These are so delicious that I couldn't even mess them up by getting the ingredients wrong!"

Serves 12 | Prep Time 15 min | Cook Time 20-25 min

Why I Love This Recipe

I used the wrong amount of sugar because I, well it's a long story, but let's just say that I got distracted and went for lunch before finishing the recipe because I didn't have sour cream so... well, first of all I was going to change to another recipe before going shopping, but then realized I was also out of eggs so I asked my sister Diana to bring some over for me and then she brought the sour cream too and then we decided to go for lunch and I'd finish the muffins later. Breath in. The first recipe called for more sugar than the second recipe and when I went back after lunch to finish making the muffins I thought that I had already put the smaller portion of sugar into the bowl, but it turns out that I didn't LOL. The moral for me is, remember to check to make sure that all the ingredients are on hand before starting the recipe. Anyways, even with a severely reduced amount sugar they still tasted good! Oh, and also the second recipe called for a streusel topping that I really liked the sound of so I borrowed that. If you want to do it that way, use 1/4 cup flour, 1/4 cup packed brown sugar, 1/4 tsp cinnamon, (but I used 1/2 tsp) and cut 2 Tbsp butter in until crumbly and sprinkle over muffins before baking. Told you it was a long story!

I'd like to thank Janice and Michael Joe Gadberry for sending me the Pruett Blueberry Farm Recipe Book from Georgia, one of the top ten blueberry producing states. The plate that I chose for the photo belonged to my beautiful Grandmother Clester Phillips who was born a Gadberry herself!


Ingredients You'll Need

Mix and set aside:
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet ingredients:
1/2 cup butter
1 1/4 sugar
2 eggs
1 cup sour cream
1 tsp vanilla

1 cup blueberries (add separately)

Topping:
2 Tbsp sugar
1/4 tsp cinnamon
1/4 tsp nutmeg


Directions

Beat butter for 30 seconds.
Add sugar until combined.
Beat in eggs, sour cream, and vanilla.


Using a spoon, stir in dry mixture until just moistened. Do not overstir.


Fold in blueberries gently.


Bake in greased muffin tins or baking cups.


Top with sugar/cinnamon/nutmeg mixture.


Bake at 400 degrees F for 20-25 min.


Serve warm.


Pairs Well With

Tea or coffee or milk for the kiddos!


Questions, Comments & Reviews



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