So, you know how I just recently posted a blueberry crumb muffin? Well, again with the blueberry muffins. I am on a quest for my GO TO Bluebee Muffin. I mean I suppose you dont have to just have ONE muffin recipe that you use. But I am looking for that one that says “make me, make me!” I found a recipe that sounded good, I fell in love with the picture. But it had one major problem. Now, everyone who really knows me, knows that I have this weird word association thing with food. If I don’t like the word, I will not eat it! Yep, it’s true. I can see some of you now, rolling your eyes, thinking “gosh she is so weird”. Mm-hmm, you know who you are. Ok, so one of those words I truly dislike, is YOGURT. It is an awful sounding word, right? Right? Anyone?? I have never tasted it….I never will. The word really bugs me. The recipe I found, calls for that awful sounding stuff. Hmmm, what to do…..ah-ha! Sour cream!!!! YES, I used sour cream. I also used orange zest instead of lemon zest and I made orange glaze instead of lemon glaze. Oh, and I used vanilla extract instead of almond extract. But otherwise it’s the same recipe as the one I found on line! haahhahahaa. Oh! and I used more bluebees. So basically, I created my own unique recipe and am I ever glad I did. Deeeeeeliciousl This one is more muffiny, where the last one I posted was more like a coffee cake. Still not quite there yet….my search continues. But in the meantime, this one just might work. Maybe.
Recipe
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1 egg
6 tablespoons butter
1/2 cup sour cream
zest of 1 orange
1/2 tsp vanilla
1 cup fresh or FROZEN blueberries
heat oven to 375. Mix softened butter and sugar together till creamy. add egg. Mix till incorporated. Add sour cream, zest and vanilla. Add dry ingredients. Don’t over mix. Gently fold in blueberries. Batter is THICK. scoop into a paper lined muffin pan. Fill to the top of each muffin cup. Sprinkle a few more blueberries on tops, slightly pushing them in. Makes 8 or 9. Bake 18 minutes. Once cooled, drizzle
on glaze: 1 cup powdered sugar, couple of squeezes of orange juice.
sugarbundlebetty.com 
Ok, so I have the muffins cooling on the counter. Hope they taste as good as yours. Going to give a few to one of my blueberry loving neighbors. Then on to making Sally Lunn bread and homemade soup. It’s getting chilly here.
ok, what time is soup and bread? i will be over!
I remember making blueberry muffins from the box. Little can of wee berries included. The first time I ate a muffin with a BIG berry, I almost swooned! Yours look amazing!
i remember those too. I used to love them
Yum! Wish you lived closer, then we could cook together!!!!
oh my gosh Pat, we would be cooking and quilting!!
Wow!! A Blueberry Muffin with enough blueberries to actually taste!! These look so yummy I am going to bake them right now if i can find blueberries at the store.