Something to treasure. Quiet mornings alone.
It's when Violet wakes up around 6:00am and is ravenously hungry. Once she is fed, I wrap her back up, go downstairs and put her in the swing. The house is quiet and the floor is cold. The dishwasher is full of clean dishes and the sink is empty. The toys are put away and the dryer isn't running. The TV is off and all I can hear is the soft clicking of Violet's swing.
It's the calm before the storm.
The storm of Van's diaper being changed and his firm demand that he has chocolate syrup in his sippy cup of milk. The storm of Jack wanting to watch "Franklin" and snuggle under a blanket and not be disturbed. The storm of Violet wanting attention at the exact moment the eggs are to be scrambled. It all seems to explode at the same moment. Everyone, even the eggs, needing my attention in unison.
A few mornings ago, I enjoyed the nothingness before everyone woke up and I made these perfect muffins. These muffins who's recipe is fail-proof. Every blueberry needs a muffin for a friend. They all need a chance to live to their fullest potential by experiencing life inside the warm softness of a muffin. A muffin not overly sweet. A muffin moist and light. A muffin topped with sugar before baking. This is one such muffin.
This recipe is so incredibly delightful due to the sour cream in the batter. Moist and fluffy. The method to putting this batter together is simple as can be and you most likely have everything in your pantry and fridge right now. And hey, if you don't have blueberries, nothing is wrong with some chocolate chips and orange zest or maybe some almonds and canned pineapple.
1 1/2 cups flour
1/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, melted
1 cup sour cream
1 tsp pure vanilla extract
1 cup fresh blueberries (or one 6 oz container)
Sugar, for sprinkling on top (use whatever sugar you want. White, brown, turbinado)
Set oven to 400 degrees. Line 12 muffin cups with paper liners or spray the pan with non-stick spray and set aside.
In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together with sour cream, egg, and vanilla until smooth. Stir butter mixture into flour mixture until just combined. Gently fold in blueberries. Batter will be thick.
Divide the batter among muffin cups and sprinkle on about 1/4 tsp of sugar on top of each muffin. Bake for 20 minutes, until the tops are lightly browned and an inserted toothpick comes out clean. Let cool in pan for about 10 minutes and then transfer to a cooling rack.
Yields 12 muffins or 6 jumbo muffins (which is what I did).
Served with this: a banana and a glass of orange juice.
Rookie's Notes: Instead of sprinkling on some sugar before baking the muffins, I used this stuff. My Aunt Robin is a Pampered Chef executive and she likes to send me and my sisters fun stuff. This is one of them. Sweet Honey Vanilla Sprinkle. It was so great on top of the muffins. I can't wait to find more uses for it. Like the back of the bottle says to use it for grilled fruit. Hello delicious.
HAVE A QUESTION ABOUT THIS RECIPE OR ANYTHING ELSE? Click here.