Fresh Blueberry Muffins

A lot has happened both in the kitchen and out of it since my last post. I again fell into making good things and not taking the time to photograph them. Oops. But this time I have a REAL excuse. This happened:

No, I didn't make that gorgeous cake, but I did get married. We had a beautiful day and are still enjoying married life two weeks later. I was so glad to get to spend time with my friends and family who all traveled up to Wisconsin to share the day with me.

We went up to Door County for our honeymoon and did quite a bit of wine tasting. We also did quite a bit of dining out which ranged from "hmm. I didn't know that was a thing" (a pat of butter as a condiment on a hamburger), to "this is absolutely delicious" and asking the proprietor if everything was made on site (it was- Surprisingly good food at Kitty O'Reilly's Irish Pub ). Then we came back home and jumped right into the thick of things as Dave performed on opening night of Summerfest.

After the dust settled and we got our house back in order and everything from the wedding put away, I could finally get back into the kitchen. An ad for blueberries on sale in the weekly grocery circular sent me craving for some homemade blueberry muffins. The quest began for a delicious looking blueberry muffin recipe. I looked all around, the recipes at cookbooks at home didn't quite pique my fancy, but a recipe I found at Baked Perfection looked simply amazing. The funniest coincidence occurred as well... I actually used the original posting from February 2009 to make these muffins, but when I went back to the website, she had reposted the recipe! They really are that good!

Bakery Style Blueberry Muffins (from Baked Perfection)
Muffins:
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tsp cinnamon
1/2 cups sour cream
1 1/2 cups blueberries


Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.

In a medium bowl mix together flour, salt, baking soda, and cinnamon. In a large bowl beat together eggs, white sugar, and brown sugar. Mix in oil, vanilla, and sour cream. Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in blueberries. Scoop batter into prepared muffin cups so they are 2/3 of the way full.

To make the topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. 

Bake in preheated oven for 20 minutes.