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!
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.