Blueberry Cream Muffins

Last week, Charlie and my parents went and got a bunch of blueberries. I wasn't expecting it, but Charlie came home with a big basket of them (one pint? two? I'm honestly not sure, there was a LOT). I'm not a fan of blueberries unless they're in a muffin, so I went looking for an awesome blueberry muffin recipe.

And I found it. It's on allrecipes.com and it's insane, but it is literally THE best blueberry muffin I've ever had in my entire life. It made 24 good sized muffins and was a hit in my family. I'm glad I've got more blueberries, so I can make more!

4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries

Preheat oven to 400F. Grease 24 muffin cups or line with paper muffin liners.

In a large bowl, beat the eggs, gradually add sugar while beating. Continue beating while slowly pouring in the oil. Stir in vanilla.

In a separate bowl, stir together flour, salt and baking soda.

Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries.

Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes.

**As usual I didn't use the required amount of salt. But I never do, you should all be used to that by now. I always use less than it calls for. They turned out absolutely amazing. Everyone in my family loved them and so did my coworkers.

Berry Smash Muffins

The last thing I made with the berries were strawberry muffins, which just came out of the oven. Alex just tried one and said they're really good.

1 2/3 cups fresh strawberries
2/3 cups sugar
1/3 cup vegetable oil
2 eggs
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Preheat oven to 425F

Grease just the bottoms of 12 muffins tins (or put paper baking cups in them)

Slightly smash berries with a fork in a large bowl (I used my Tupperware Power Chef and almost pureed them)

Stir in sugar, oil and eggs until mixed

Stir in other ingredients just until moistened

Spoon batter into muffin cups

Bake 15-18 minutes or until light golden brown or toothpick inserted in center comes out clean (it took 18 minutes for my oven)

Cool 5 minutes

|Remove from pan to continue cooling on a cooling rack

This recipe is actually from The Rainbow Bakery Children's Cookbook by Gold Medal. I found it on www.food.com