I don’t make muffins very often because, for me, they are an awfully sweet way to start the day. Besides, if I am going down the sweet breakfast road, I’m much more inclined toward pancakes and waffles. D loves muffins, though. I recently made some banana muffins out of Heidi‘s wonderful book Super Natural Cooking only to discover (after almost 8 years of marriage!) that D is not fond of banana in baked goods. He does like banana bread, though…hmmm…
Anyway, I felt I owed him some of his kind of muffins. These are them.
I wanted to make blueberry muffins, but discovered we had only a few blueberries left in the freezer. Fortunately, we also had some strawberries, so I combined the two. I decided to add some sour cream too because I wanted to offset the sweetness of the muffins (which we all know are really cupcakes in disguise, right?). I started with a recipe out of the King Arthur Flour Baker’s Companion and sort of winged it. They turned out darned good, if a little flat on top.
Fallen Berry Muffins
- 8 T butter
- 1 c sugar
- 2 eggs
- 1/2 t salt
- 2 t baking powder
- 1/2 t cinnamon
- 2 c AP flour
- 1/2 c milk
- 1 t vanilla extract
- 1/2 c strawberries, roughly mashed (I used frozen)
- 1/2 c blueberries (again, frozen)
- 3/4 c sour cream
- cinnamon-sugar for sprinkling
Preheat the oven to 375°.
Cream together the butter and sugar. Add the eggs one at a time, beating well after each. Add the salt, baking powder, cinnamon and then the flour alternately with the milk. Add the strawberries, but don’t do any more stirring than necessary. Stir too much and the muffins will get tough. Now, gently and gingerly, stir in the blueberries and vanilla extract.
Dole the batter out into muffin tins. (With liners, if you prefer. I do). My batch filled 12 muffin cups. Take the sour cream and dollop the top of each muffin with about a teaspoon (but, really, don’t bother measuring). Now smoosh the sour cream down into the center of the muffins with your spoon or a finger. Whatever works.
Sprinkle the tops of the muffins with cinnamon-sugar.
Bake for 30 minutes. Remove them from the oven and cool in the pans for 5 minutes before turning out onto a cooling rack. (KAF tells me that muffins left in the pan will steam, creating a tough crust).
Yum 
