Ingredients
-
4
-
2
-
1
-
1
-
4
-
1
-
1
-
2
-
2
-
2
-
-
-
-
-
Directions
Blueberry Cream Muffins,Plantation Pines Berry Farm,These muffins were dense, ugly and disappointing. Followed the recipe exactly (with fresh picked blueberries) and what I got was a pretty tough consistency… not terrible taste, but the only parts worth eating were where the blueberries were. The rest of the muffin can be tossed out – if that’s how you like to eat them. The batter itself should have been a give away at how dense the muffins would be. It was like stirring playdough. Will not make again. Star rating is misleading,Made these once as muffins and they are delicious. I then converted the recipe to a coffee cake by cutting all the ingredients in half – except I increased the amount of blueberries to 3 cups, then baked it in a tube pan for approximately 40-45 mins. Turned it out onto a plate top side up. After it was cooled, I topped it with a lemon glaze. Since I made this for a church potluck I never got to try it because it was GONE in no time!!! Guess I’ll have to make another one for myself sometime soon. I also used frozen blueberries instead of fresh.
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Steps
|
1
Done
|
In a Mixing Bowl, Beat Eggs. |
|
2
Done
|
Gradually Add Sugar. |
|
3
Done
|
While Beating, Slowly Pour in Oil; Add Vanilla. |
|
4
Done
|
Combine Dry Ingredients; Add Alternately With the Sour Cream to the Egg Mixture. |
|
5
Done
|
Gently Fold in Blueberries. |
|
6
Done
|
Spoon Into Greased Muffin Tins. |
|
7
Done
|
Bake at 400f For 20 Minutes. |
