***Today is the last day to enter my Giveaway***
Muffins are pretty much the perfect on the go breakfast. They may not always be healthy for you, but they are portable, and sure do taste good! I store them in the freezer, so you can take one out and have a fresh muffin (after you microwaved it for 30 seconds) any day of the week. With school back in session quick breakfasts are key for a lot of people. I am not going to try to convince you that these are healthy, because they aren’t. But they do have fresh, plump blueberries, so that helps a little!
I made these about a week ago, and my 7 year old said they were the best muffins he has ever had. Better than Chocolate Chip, better then French Toast, better than Double Chocolate Peanut Butter Swirl? I guess so. Of the 20+ muffins on my blog, he thinks this is the best! And really, from a kid who doesn’t like blueberries, I think that says a lot!
I was a little nervous about this recipe because of the sour cream. I can’t say that I have baked with sour cream before. But it is from Cook’s Illustrated, so I am pretty sure you just go with it, and do what they say. They have never steered me wrong before. And just as I figured, they muffins came out perfect. They rose beautifully, the blueberries stood out, and the cinnamon sugar topping, although optional, was well worth it!
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