Cooking From Memory ~ A Recipe Journal


Blueberry Raspberry Muffins

Muffins 2

These are favorites in our home when our kids come home for a visit.  True comfort food, these muffins, just out of the oven, evoke warm feelings and memories of lazy Saturday mornings and great family times.  They’re so good just the way they are, but there is something about adding butter to them that makes kicks this into the “Improving on Perfection” category.  In fact, when I ask that the frosting be passed, I usually mean the butter.

Ingredients ~

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 2 cups sour cream
  • 10 Tablespoon butter, melted
  • 2 cups light brown sugar
  • 2 cups rolled oats
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 Tablespoons sugar

 Method ~

In a large bowl, combine the flour, baking soda, baking powder and salt.  In another large bowl, beat eggs with sour cream.  In a medium saucepan, melt butter and brown sugar.  Cool slightly, then beat into eggs.  Stir in the oats, fold in flour mixture and then gently fold in the berries.  Drop a generous pinch of sugar on top of each muffin. 

Bake at 375 for 28-30 minutes.

2 Responses to 'Blueberry Raspberry Muffins'

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  1. Carrie said,

    Piper and my mother made these last week. DELICIOUS!

    Tonight, my mother is making all of us the Holden Village Chicken Enchiladas.

    • Paul Gauche said,

      Awesome! Don’t forget to make some guacalmole!


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