Blueberry, Boo Berry Muffins, 'Tis the Season for Spooks!

Light, moist, and chocked full of berries.
All of the pumpkins are about and the neighbors with children all have gotten the spooks from storage and hoisted them up to keep company with the falling leaves.  I have never been big on Halloween.  Oh, I go along with it.  I keep the light on for the trick-or-treaters until 8:00 PM and give out lots of candy to all of the children.  It just seems weird to me to have kids knocking on doors of folks they may not know or see other than once a years to ask for candy.  I didn't much like it when my kids went, although we allowed it and always went with them.

It makes me a bit uncomfortable to be celebrating the occult in any way shape or form.  Even just in fun and in innocence.

The fact it is probably mostly forgotten or never known in some portion of the current generation that this is where the roots of Halloween sprang from.  Is that good or bad.  I don't know, but these are my musings.......

Boooo Berry muffins sounded harmless though so that is my direction this morning.  They will be nice for breakfast over the next few days.  I may even be compelled to go drag our our few seasonal decorations!!  There  are a couple of really cute fake pumpkins and a lifelike black crow that we perch out on the front stoop.  There is also a big old fake buzzard that will sit on guard out there.  These were props Brian got some time ago that I roll out!  He isn't as prickly about Halloween as I am!!

Berries can be fresh or frozen.
Ingredients for Blueberry Muffins:

1 1/2 sticks soft butter (3/4 C.)  at room temperature
1 1/2 C. sugar
3 eggs at room temperature
3/4 C. sour cream
1/2 C. plain Greek yogurt
2 T. milk
1 1/2 t. vanilla
2 1/2 C. flour
2 t. baking powder
1/2 t. soda
1/2 t. salt
2 C. blueberries

Preheat the oven to 350 degrees F.  Line 18 cupcake cupcake portions with paper liners and over spray the tops of the pans and liners lightly with cooking or baking spray and set aside.

Place the sugar and butter in the bowl of the electric mixer and beat at low speed for about 5 minutes until fluffy.   Meanwhile measure the flour, salt, baking powder, and soda in another bowl and whisk until combined.  Set aside.  Crack the eggs into a small dish. 

After the butter sugar mixture has become light and airy mix the eggs in one at a time with the mixer on low speed, just until combined.  Next add the sour cream, yogurt, milk, and vanilla with the mixer still on low.  Mix well.  Slowly add the dry ingredients and turn the mixer off as soon as all of the ingredients are dampened.  Scrape the beaters off and scrape down the sides of the bowl with a spatula.  Fold in the berries until evenly distributed and spoon into the prepared muffin tins.  Fill the tins slightly above the tops of the muffin cups.  The batter will be thick.

Bake 25-30 minutes until slightly browned and a pick tests clean for doneness.  Then cool on cooling rack until cold if you are not serving immediately.  Wrap or store covered in an airtight container.

Yield 16-18 muffins.  Enjoy warm with butter or at room temperature.  This makes a very moist and tender muffin.  Not at all dry and crumbly!

I love having these with a cup of black coffee in the morning for breakfast,  I store in the refrigerator in an airtight container after they have cooled completely to extend their staying power.

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