Blueberry Coffee Cake Muffins - 8/30/08
A colleague of mine has a ranch somewhere in the valley and gave me a basket full of blueberries. There is no possible way to eat them all and I definitely do want them to go to waste. Blueberry as so delicious and full of nutrients. I decided to use at least half of my blueberries by baking some Blueberry muffins. They are perfect for a quick breakfast and a hot cup of coffee.
The muffins are great just as it is but it you have a little more time and want to eat it hot, try to toast them.
The outer layer will be a bit crunchy and it is so good with a cup of hot coffee.
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A bunch of my friends are going to attend the Us Open Tennis Tournament in New York. Their plane is taking off at 600Am, and knowingly that airplane do not feed you any longer I though it would be nice to to pack a few muffins for them so they can have a snack in the airplane.
Preparation Work
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Starting out with butter and Sugar |
In the bowl of an electric mixer fitted with the paddle attachment, the butter and sugar is creamed until light and fluffy, about 5 minutes. |
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Eggs is added, one at a time.. |
Once all the eggs are incorporated, Sour cream is added. |
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Once the Sour cream is well incorporated to the batter, milk is added. |
With the mixer on low speed flour is added to the batter and beaten until just mixed. |
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Blueberries are fold in with a spatula until the batter is completely mixed. |
Here I am scooping the batter into the prepared muffin pans, filling each cup just over the top |
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The muffins are going into the over for 25 to 30 minutes, until they are lightly browned on top and a cake tester comes out clean. |
Freshly out of the oven.. |
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Cooling the muffins before I can start packing them. |
Packing the muffing into small plastic bags |
