Friday, February 8, 2013

Sour Cream Blueberry Muffins/Bread

I've made this recipe before for Strawberries & Cream Bread.  It.  Is.  Fantastic.  I've always wanted to try it with blueberries but never got around to it.

So the other day I had some blueberries left from Costco that had a gotten a little too soft to serve by themselves.  I decided to make this bread with blueberries.  But then I looked at the list of ingredients and thought I would try to make it more healthy by cutting the sugar and butter and switching the flour.  And then I realized I didn't have enough time to bake the bread for breakfast before everyone ran out the door so I turned it into muffins instead of bread (and saved 40 minutes of baking time.)

The results of this experiment were fantastic.  Yummy!

Blueberries & Cream Muffins - adapted from this recipe


1 3/4 cups white whole wheat flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
heaping 1/4 tsp. cinnamon
4 T. butter, softened
4 T. unsweetened applesauce
1/2 c. Turbinado raw sugar
1/4 c. brown sugar
2 eggs
1/2 cup sour cream
1 tsp. vanilla
1 1/4 cups fresh blueberries (or 1 1/ 4 cups fresh & chopped strawberries)

Preheat oven to 350.
Combine the flour, baking powder, baking soda, salt and cinnamon in a large bowl.
In a medium bowl, beat butter until creamy.
Add the applesauce and sugars and beat until well mixed.
Beat in the eggs.
Add the sour cream and vanilla and beat until well mixed.
Stir the wet mixture into the dry ingredients, just until moistened.
Fold in the blueberries.
Pour into greased muffin pan bake at 350 for about 20 minutes.  (If making this into bread, pour into greased 8x4 loaf pan and bake for 60 minutes).

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