I saw a recipe for The Best Blueberry Muffins on Art and Aioli. They looked scrumptious! My only problem…no blueberries, but I do have lots of cherries. To Read More, Click On The Recipe Title.
I made them with my sweet cherries and they turned out great! These are a tender, moist muffin. The kids loved them! I had thought about putting mini chocolate chips in them too but didn’t, I will next time. Cut your cherries into pieces and fold into your batter. I sprinkled a generous amount of sugar on top of them before baking, they were perfect! The recipe called for 1/2 cup of heavy cream but didn’t explain when to add it to the batter, not that my sleepy little head saw anyway. So I just incorporated it into the batter with the sour cream. Oh yeah the sour cream…the recipe used Greek yogurt but I didn’t have any so I substituted sour cream. Whew! Ok here’s the recipe!
Wanna print just the recipe, click here!
Blueberry Muffins Recipe
(Adapted from Simply Recipes)
Art and Aioli
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 stick of unsalted butter, softened
1 cup sugar
2 large eggs
1/2 cup heavy cream
1 cup Greek style yogurt
1 tsp. vanilla
1 teaspoon grated lemon peel
1 1/2 cups blueberries ( I used sweet cherries)
1 Tbsp flour (if using defrosted frozen berries)
cinnamon sugar mixture
1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Sprinkle with a little cinnamon sugar mixture. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Oh wow – that cake roll is amazing!
Don’t you hate it when work interferes with precious blog time 😉
Oh my, that Boston cake roll looks out of this world! I made a regular Boston cream cake myself last week, but it didn’t look near this divine 🙂
I prefer the cherry muffins but your Boston filled cake looks so georgous!
I am amazed!
They both look so good Bunny and Cyndi. I’m going to have to save these though, I need to avoid using my oven at all costs in this heat. Definitely bookmarking though!
That Boston Cream looks outrageous!
These are both great ideas. Cherries are in season, so why not put them in muffins. I like finding fun ways to use cherries.
Ever since I was a child I have had a soft spot for Boston Cream Pie. I love this variation.
Wow, that cake roll looks amazing. I want to bathe in that creamy filling.
What a great post. These two desserts look wonderful.
These both look so delicious! Love the sweet cherry muffins. And the cake roll sounds just divine filled with custard and ganache.
Yum, those both look good! Double trouble for my waistline and butt! I’m definitely going to give the boston cream roll a try as i think that’s something my Dad would love! (My parents are here visiting from NC)
~ingrid
2 winners. They both look terrific. That cake roll .. I so want that like now. Delish!
You always have the best looking desserts…I would have a hard time choosing just one to eat
oh my goodness all this sweet stuffs just made my day 🙂
The both look decadent Bunny. I could go for one of each right nice with a nice hot cup of coffee.
I made your Southwest Chicken recipe the other day. OMGoodness, it was delicious and my husband liked it too, but I did give you the credit instead of stealing all the kudos.
Those both look so delicious. That roll came out perfect!!
Both these recipes sounds incredible. The Boston Cream Cake Roll looks super impressive!
Work has consumed for also – so I disappeared. But look what I came back to see? These are scrumptious! I know I will make the muffins – I have all sorts of berries and cherries. And I shall save the Boston Creme Cake Roll (it looks do die for) for a special occasion. I really appreciated the “tip” on icing and storing the cake. I tend to get impatient!
Delicious Recipe..Thanks 4 sharing!!Will definitely try it out
Everything looks so good!