I don’t know about you but I love Costco. Honestly I think anyone who bakes as much as I do would be crazy not to shop there for things like eggs, butter, etc. But I also have a huge weakness for their produce, because sometimes one small pint of berries won’t cut it, but often times the package of produce is to large but I buy it anyway. Not being one to waste I spend my whole week figuring out what to do with the produce, and that is when I start to Hate Costco. Why is it so tempting to buy these mass quantities? I can never figure it out, but by the time I need to go again all that hatred is gone and I’m in a love fest. I always end up buying some kind of produce, even if I don’t need it or have any real plans for it. I think I drive P nuts sometimes with my need to buy it, because it often sits in the fridge for days just taking up space while I figure out what to do with all of it! So I froze the rest of the berries so I could enjoy some summer fruit later.
So as an ode to the last day of Summer I made these blueberry muffins. They were some of the best blueberry muffins I have ever had, the batter is so thick that the crust you get on top is fantastic! I can’t believe how fast this summer has gone by and I’m going to miss all the wonderful summer produce but Fall is one of my favorite seasons. The Apples, the spices, and of course my favorite Pumpkin. So Good bye Summer and Hello Fall. (Please stay around for longer than 2 weeks, Please)
Blueberry Sour Cream Muffin adapted from Coconut and Lime
2 cups of flour
2/3 cup of sugar + sugar for sprinkling
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup sour cream
1 large egg, lightly beaten
2 teaspoons of vanilla
2 cups blueberries
1/4 cup butter, melted and cooled
Preheat oven to 400. Line a regular muffin pan with paper liners. In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. In another bowl, stir together butter, sour cream, egg and vanilla until blended. Make a well in the center of the dry ingredients and pour in the wet. Stir until just mixed (batter will be thick) then fold in blueberries. Spoon batter into tins and sprinkle with remaining sugar. Bake 15-20 minutes or until toothpick comes out clean. Remove to rack and let cool at least 2 minutes before serving.
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