Blueberry Sour Cream Muffins with Muffin Mix

Photo by alleksana on Pexels.com

I adapted and tested this recipe from another recipe found in the most unusual places, the back of a murder mystery book titled “MING TEA MURDER” written by Laura Childs. The book itself is A TEA SHOP MYSTERY book with recipes and tea time suggestions at the back of the book.

If you want to prepare ahead of time for afternoon tea or just want to give away a homemade muffin mix, with the Blueberry Sour Cream Muffins as a gift, then this recipe is for you.

Muffin Mix 1 Makes: 1 (12 muffin) mix

2 cups flour

½ tsp. Salt

½ tsp. Baking soda

Mix all ingredients in a gigantic bowl. Put the mix in a storage container to use later or label a mason jar and give it away with the below recipe.

If giving as a gift, be sure to label the jar with the recipe title and the date of the day you made the mix.

Blueberry Sour Cream Muffins Preheat oven to 400℉, Bake: 20 minutes, Makes: 12 muffins

2 eggs

1 cup sugar

½ cup vegetable oil

½ tsp. Vanilla extract*

1 Muffin Mix 1

1 cup sour cream

1 cup blueberries

Preheat the oven to 400℉. Beat eggs, gradually adding sugar, in an enormous bowl. Continue beating and pour in the oil and vanilla. Incorporate the mix into the egg mixture. Stir the dry ingredients into egg mixture, gradually incorporating the sour cream. Gently fold in the blueberries. Scoop the batter into a greased muffin tin. Bake for 20 minutes.

*vanilla extract is available as a dry ingredient. One brand of Organic Vanilla Extract Powder is COOK’S, which is available on Amazon.com and walmart.com. I also find it is also at cooksvanilla.com.

Published by Karen Loraine

Crafter and experimenter

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