|Light, moist, and chocked full of berries.|
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.|
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.
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.