I loved Strawberry Shortcake when I was a little girl. Loved her! I even had the Strawberry Shortcake cardboard house (still one of my all-time favorite Christmas presents!).
Blueberry Muffin was my favorite Strawberry Shortcake character. I don’t know why — she just seemed the coolest. Google just informed me that her pet — remember how each character had a pet? — was named Cheesecake.
Blueberries and cheesecake! Get it?
Anyway, I had bought fresh blueberries at the grocery store the other day and needed to use them before they went bad. My solution? Blueberry muffins. Blueberry Cream Muffins, to be exact.
They, like the doll, were awesome.
BLUEBERRY CREAM MUFFINS
- 4 cups flour
- 2 cups sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 cups fresh blueberries
- 4 eggs, lightly beaten
- 2 cups sour cream
- 1 cup vegetable oil
- 1 tsp vanilla extract
Combine the dry ingredients in a bowl. Add berries and toss gently.
In another bowl, combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients until just moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 20 to 25 minutes, or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Recipe courtesy of The Taste of Home Baking Book.