Ingredients
-
1
-
1
-
1/2
-
1/2
-
2
-
1
-
5
-
1
-
1
-
1
-
2
-
-
-
-
Directions
Sugar Hill Blueberry Muffins, From a recipe in the cookbook Beat This! with one change — they used sour cream instead of yogurt The recipe said it made 12, but I got 15 These are sturdy muffins that freeze well , While these muffins were moist, no one was crazy about the taste The oats also added a rather odd texture It was almost like the batter hadn’t been mixed enough and it was lumpy Edible but just not a big favorite here sorry
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Steps
|
1
Done
|
Line a Muffin Tin With Muffin-Cup Liners -- the Recipe Won't Work Without Them. |
|
2
Done
|
Combine Flour, Baking Powder, Baking Soda, and Salt in a Small Bowl and Set Aside. |
|
3
Done
|
in a Large Bowl, Beat the Eggs With the Yogurt Until Thoroughly Combined. |
|
4
Done
|
in a Medium Saucepan Over Medium Heat, Melt Together the Butter and Brown Sugar. |
|
5
Done
|
Beat This Mixture Into the Egg Mixture and Stir in the Oats. |
|
6
Done
|
Fold in the Flour Mixture and Then the Blueberries. |
|
7
Done
|
Fill the Muffin Cups 2/3 Full. |
|
8
Done
|
Drop a Generous Pinch of Sugar Onto the Top of Each Muffin. |
|
9
Done
|
Bake 20-25 Minutes at 375 Degrees and Cool For 5 Minutes Before Removing from Pan. |
|
10
Done
|
Finish Cooling the Muffins (in Their Papers) on a Wire Rack. |
