When you can get fresh blueberries for a bargain price, you buy them, right? Spurred by a good deal and a blueberry muffin recipe from King Arthur Flour that I pinned earlier this month, I made a batch of sour cream blueberry muffins the other day. (CLICK HERE for the recipe.)
Blueberries are one of those berries that freezes very easily, so buying in bulk is a win-win. I have a batch of warm blueberry muffins now, and a whole mess of blueberries frozen to make muffins or pancakes or to throw in a smoothie later when the leaves start to turn and blueberries are no longer quite so affordable (or juicy, or sweet!) at the store. I am telling you, folks. Your freezer really is your grocery budget's best friend, and a wonderful way to still have a little taste of summer right up through the New Year. ;)
The addition of sour cream in the batter made for a deliciously moist muffin. These were a big hit with the husband who is a huge fan of blueberry muffins.
Before baking them, I sprinkled some colored sugar crystals on top of the muffins. Aren't they pretty?? :)
This is definitely my new go-to recipe for blueberry muffins. This recipe would also work well with raspberries.
To go directly to this pin for repinning, CLICK HERE.
I am planning on hosting another Pinspiration in the Kitchen Party next Friday, and am looking for co-hosts! This party will be the big kick-off for my Birthday Celebration week. :) If you are interested in co-hosting, please email me at thefrugalfoodiemama@yahoo.com.
CLICK HERE for a link to my last Pinspiration in the Kitchen Party.
