My kids for the most part are not picky eaters. However, my daughter does not like the texture of a cooked Blueberry.
My solution to this has been to puree the berries before I add them to a recipe, and she just raves about it. When I made this Blueberry Muffin Recipe With Sour Cream she actually told me, “These are so good, you should write a blog post about it”.
To recreate this Blueberry Muffin Recipe, here are the ingredients and instructions.
Makes 12 Muffins
1 Cup of Blueberries (then puree)
1/2 Cup Sour Cream
1 Cup of White Sugar
1 1/4 Cup of White Flour
2 1/2 Tsp of Baking Powder
1/2 Tsp of Salt
Preheat the oven to 350 degrees.
Using a beater, completely mix the sour cream and sugar until combined. Then, add the eggs one at a time, beating completely.
Mix in the rest of the ingredients and add in the pureed blueberries last. Pour this into muffin cups in a pan.
Bake at 350 degrees for 30 minutes, or until the centers are firm. (I tested with a toothpick)
Hubby preferred these heated up in the microwave for around 10 seconds. Between my family of 5, they were gone within 2 days.
Do you puree your Berries before you bake them? Is Sour Cream an ingredient that you use in baking?
If you make this recipe, let me know what you think.
Carlee @ LAAF